These Instant Kesar Peda are soft, saffron-scented peda made on the stove with condensed milk and milk powder. This version is for when you want something quick, festive and homemade, without simmering milk for ages. If you're looking for peda that are not sticky or chewy but have a smooth melt in the mouth feel, then read on!
Recipe Summary: Instant Peda with Milk Powder
- ✅ Recipe Name: Instant Kesar Peda
- 🕒 Ready In: 20 minutes plus cooling time
- 👪 Makes: 30 peda
- 🍽 Calories: 122 per peda
- 🥣 Main Ingredients: Milk powder • Condensed milk • Saffron
- 📖 Dietary Info: Vegetarian, gluten-free
- ⭐ Why You'll Love It: It gives you quick festival-style peda without making mawa from scratch. Roasting the milk powder keeps the flavour soft and milky, while the cooled caster sugar trick helps reduce stickiness and gives the peda a better mithai-style texture.
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What Makes These Peda Better
Often with shortcut recipes, you end up compromising on texture and taste.
The internet will tell you that you can recreate the exact same texture as the classic versions whilst changing ingredients and methods to be "quick" and "easy" - the internet is lying!
I'm on a mission to change that - especially with my Indian sweets and desserts recipes!
I tried and tested these peda multiple times to ensure that you can get the best texture possible but using shortcut ingredients.
That is why in this instant peda recipe, I do things differently to other recipes already out there, and here is why I think this version is better.
I roast the milk powder first, then add a little caster sugar once the dough has cooled. These two small steps make such a difference, especially because condensed milk can make instant peda sticky or chewy.
If you are not serving them immediately, I recommend leaving the peda out at room temperature to slightly dry out. This also helps improve the sticky texture.
They are not the long, traditional mawa peda method. I already have a classic kesar mawa na penda recipe for that.
Instant Kesar Peda Ingredients Notes
Milk powder
I use full fat or full cream milk powder only as this forms the bulk of the peda, just like my plain white milk barfi.
My go-to milk powder brand is from VB & Sons but I have also used Nestle Nido with good success.
I like to toast it dry over the lowest heat before mixing with the condensed milk. I don't let it brown - the milk powder should stay creamy white but smell less raw.
Use leftover milk powder to make homemade mawa and store for later.
Condensed milk
Condensed milk makes this recipe instant, but I find it makes the peda sticky. Over cooking condensed milk can also make the peda chewy.
That is why the low heat matters so much. Warm it gently with ghee, then stir in the roasted milk powder quickly.
My preferred brand is the Carnation condensed milk. I've tried supermarket own brand condensed milk and they lack creaminess and sweetness.
Ghee
Ghee adds flavour and helps the dough come together. A little goes a long way here. I always trust my homemade ghee made from butter.
Saffron
Soak the saffron in a little warm milk before adding it. This helps release the colour and flavour properly.
If you have the time, I find roasting the saffron very gently on low heat and then grinding in a pestle and mortar releases even more colour.
Cardamom
Add cardamom once the dough is cooked.
It keeps the flavour fresh and fragrant.
Caster sugar
This is my little texture trick! It helps reduce the stickiness of the peda and gives a slight mithai shop texture.
When the sugar is added to cold peda dough, it does not melt straight in. This gives the peda a softer, slightly crumbly finish and makes the dough easier to shape.
It will not be exactly the same as classic shop-bought peda, but it gets much closer than the usual sticky condensed milk version.
The Perfect Texture
The peda should be soft, smooth and slightly crumbly.
They should hold their shape without feeling dry.
They will not have the exact texture of slow-cooked mawa peda, but they should not be sticky, chewy or rubbery either.
How To Make Instant Kesar Peda
- Step 1: Dry toast milk powder on low heat.
- Step 2: Heat ghee and condensed milk.
- Step 3: Add in toasted milk powder.
- Step 4: Add saffron infused milk.
- Step 5: Once cooked, add cardamom powder.
- Step 6: Allow to cool completely.
- Step 5: Mix in caster sugar.
- Step 6: Shape.
Serving Ideas
Serve these kesar peda for Diwali, Raksha Bandhan, Janmashtami, Holi or family celebrations.
They are lovely with zafrani (saffron) chai or aromatic Indian chai with cardamom.
You can also gift them as part of a mithai box.
I like topping them with pistachios and saffron, but you can also use almonds, rose petals or a tiny piece of edible silver leaf.
Instant Kesar Peda FAQs
Store the peda in an airtight container in the fridge.
Let them come closer to room temperature before serving, so the texture softens slightly.
They are best eaten within a few days.
It will be soft, milky and festive, but not exactly like traditional shop-bought mawa peda. For that texture, try my classic doodh peda (rajwadi peda) recipe.
The dough may need a little longer on low heat, or it may still be warm. Let it cool completely before adding caster sugar and shaping.
The mixture may have been cooked too long or on too high a heat.
Keep the heat low and stop when the dough comes together.
They may have been overcooked. Return to the pan and add a small splash of milk to loosen.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Instant Kesar Peda with Milk Powder & Condensed Milk
Ingredients
- 3 cup milk powder full cream
- 397 gram condensed milk
- 3 tablespoon ghee
- 3 tablespoon milk
- 1 tablespoon caster sugar
- 10-12 saffron threads
- ½ teaspoon cardamom powder
- pistachio slivers
Instructions
- Soak 10-12 saffron threads threads in warmed 3 tablespoon milk.
- Gently toast 3 cup milk powder in a pan on the lowest heat until the raw smell disappears, approximately 2-3 minutes.
- In a heavy-based pan or kadai gently heat 3 tablespoon ghee then add 397 gram condensed milk and stir for a few seconds.
- Add the toasted milk powder to the condensed milk.
- Combine well, and cook the mixture on whilst stirring continuously on low heat.
- Once the mixture starts thickening add the saffron-infused milk and ½ teaspoon cardamom powder and carry on cooking.
- After a few minutes the mixture will leave the sides of the pan, become one mass and look glossy.
- Turn off the heat and transfer the peda mixture into a plate and allow it to cool completely.
- Mix in 1 tablespoon caster sugar until well combined.
- Divide the mixture into equal sized portions and shape.
- Decorate with pistachio slivers, more saffron strands and rose petals.
Video
Notes
- Keep the heat very low when toasting milk powder. The milk powder should smell less raw, but stay creamy and pale.
- To test "doneness" roll a small amount of the peda dough between your fingers. If it forms a ball, the peda mixture is well cooked. If it sticks, return to the heat and cook a little longer.
- Add caster sugar only once the dough is cold, so it helps the texture instead of melting.
- If you are not serving them immediately, I recommend leaving the peda out at room temperature to slightly dry out. This also helps improve the sticky texture.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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MD says
We made these for the prasad and everyone loved it. Thank you for sharing this irresistible peda recipe. 😊
Shruti says
Hi can we use the prepared mixture in a cookie press to make pretty pedas? Thanks for sharing
Hayley says
@Shruti, yes you can 🙂 Let us know.