Kesar Mawa Peda ( Indian style Creamy Saffron Fudge ) with a magnificent taste, it's rich and melts in your mouth. Sweet flavoured creamy Peda with saffron and aromatic spices , adorned with rich nuts are perfect to celebrate Shree Krishna Janamasthmi.
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Indian festive season is in full swing, and this festive ambience tempts me so I have unleashed myself for making some delectable delicacies at home for friends and family, because I personally feel that it is always good to add your personal touch by making mithai at home.
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Mawa Peda, Mango peda, salted cramel Peda Ricotta Cheese Peda or Mathura Peda .
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Kesar Mawa Peda, have a first bite and you will congratulate yourself for eating such a marvellous piece of heaven. I love how just few ingredients are in this and effortlessly it is thrown together..swooning over this !!!
Notes :-
Use full fat milk powder and double cream if you can't get hold of khoya, but increase volume of the double cream.
I have not used any kind of food colour in this recipe.
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Kesar Mawa Peda
Kesar Mawa Peda ( Indian style Creamy Saffron Fudge ) with a magnificent taste, rich and just melts in your mouth.
Ingredients
- 250 g Grated Khoya ( Recipe here )
- 150 g Sugar
- 50 ml Cream
- Big pinch of saffron + for garnish
- Pinch Cardamom powder
- small pinch Nutmeg powder
- 2 tbsp. Almond and Pistachio slivers
Instructions
Warm up the cream in M/W for 20 seconds.
Meanwhile grind the saffron in mortar and pastle.
Add in warm cream.Let it steep in the cream for about 30 minutes or more. I left it in the fridge whole night.
Heat ghee in a heavy based kadai, add khoya and roast the mawa on a low heat for couple of minutes.
Then add sugar and saffron infused cream, combine well and cook the mixture til sugar dissolves. Keep stirring the mixture until mixture leaves sides of the pan.Switch off the heat.
Add cardamom and nutmeg powder and mix well.Let it cool a little.
Rub some ghee on your palm and knead the mixture while it is slightly warm.
Form equal size of balls and flatten them slightly. or give them a shape of your choice.
Also you can give them some imprints or design.
Garnish with slivered nuts and saffron threads.
Serve as a prasad or devour on this festive season with friends and family.
Meanwhile grind the saffron in mortar and pastle.
Add in warm cream.Let it steep in the cream for about 30 minutes or more. I left it in the fridge whole night.
Heat ghee in a heavy based kadai, add khoya and roast the mawa on a low heat for couple of minutes.
Then add sugar and saffron infused cream, combine well and cook the mixture til sugar dissolves. Keep stirring the mixture until mixture leaves sides of the pan.Switch off the heat.
Add cardamom and nutmeg powder and mix well.Let it cool a little.
Rub some ghee on your palm and knead the mixture while it is slightly warm.
Form equal size of balls and flatten them slightly. or give them a shape of your choice.
Also you can give them some imprints or design.
Garnish with slivered nuts and saffron threads.
Serve as a prasad or devour on this festive season with friends and family.
Details
Prep time: Cook time: Total time: Yield: 10-12 peda
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These little cookies sounds so flavorful! I can't wait to try them.
ReplyDeleteThanks Jen..:)
DeleteOh wow, this isn't like anything else I have seen before. But, I bet the flavours are amazing!
ReplyDeleteThanks Dannii :)
DeleteThese look so interesting, I've never heard of these! They look yum - the sort of thing that would make me say 'just one more...' ;)
ReplyDeleteThanks Becca :)
DeleteThese are beautiful! The flavors of saffron and cardamom must be so good in this. I'd love to try one day!
ReplyDeleteOh my goodness...these are GORGEOUS!!! I would love to try them sometime, though I'd rather try one of yours than to ever attempt to make them myself!!! 😀
ReplyDelete