Name: KESAR PEDA (Instant Recipe)
Cook time: 3 min
Total time: 18 min
Ingredients: 1 1/2 cup milk powder full cream; 1 tin condensed milk (397g); 3 tablespoon ghee; 10-12 saffron threads; 3 tablespoon milk; 1/2 teaspoon cardamom powder; pistachio slivers; silver edible foil; dried rose petals

Kesar Peda is a creamy milk based Indian sweet that is flavoured with saffron. These yellow peda can be served during festivals and special occasions.

What makes Kesar Peda even better? The fact that you can make it in an instant in the microwave! Traditional peda is made by simmering milk for hours, but this microwave version with condensed milk is ready in under 3 minutes and makes a wonderful Indian sweet for many occasions!

kesar peda or Saffron infused indian milk fudge served in a metal plate

Peda are traditionally round and semi-soft Indian sweets made from heating milk and sugar. Milk is boiled for hours and this forms mild solids or khoya to which sugar and various flavours can be added.

That is the premise for our Rajwadi Peda.

My Mum has been making microwave peda for years as a very quick and easy mithai. (Leftover cans of condensed milk have to be used up somehow!!) I actually cannot remember the last time we made peda for an actual special occasion - it has mostly been because we have spare condensed milk leftover from a different recipe!

She first taught me how to make Mawa Peda in the microwave. I would love to sit and watch (mostly because I knew I could eat the mixture before she'd even started rolling it).

As much as I love to add saffron in my Indian cooking, I also love to bake with it too. These crumbly and melt-in-your mouth Saffron and Pistachio Shortbread are simply divine.

With this recipe, you get the elegance of divine Indian mithai without the stress and wasted time.

Instant Peda are easy to whip up when you have sudden or unexpected guests around and they still get the delicious taste of sweet-shop or mithai shop Peda.

Kesar Peda with Condensed Milk

Condensed milk works brilliantly when making instant peda in particular.

As the condensed milk is already cooked and thickened, you have saved yourself the job of boiling milk over a saucepan for hours. For this reason, these peda are very quick to make.

Condensed milk is very sweet and so this recipe doesn’t need extra sugar.

Pedas are some of our favourite mithais in the house and over the years, we have loved making traditional and unique peda.

One of the most popular and recreated recipe is our Rajkot na Peda. This brilliant-white peda are perfect for any occasion.

Chai Peda was one of our light-bulb moment creations whilst enjoying a cup of cardamom chai!

Clotted Cream Peda pay hommage to clotted cream fudge - a delicious English delicacy.

Mathura Peda hails from the Mathura a holy city situated in India, most famous for its divine taste.

Leftover Ricotta Cheese Peda goes into these delicious and easy Ricotta Cheese Peda recipe.

You may want to check out out other microwave recipes such as Date and Pistachio Rolls, Kopra/Topra Pak, Dark Chocolate and Pistachio Fudge Orange and Cinnamon Turkish Delight or Paneer Tikka Masala

How to make Instant Kesar Peda in the Microwave

I am a firm believer in enjoying and spending time on the traditional recipe and this is something that I have learnt from my Mum.

With a lot of sweet and savoury food putting in the time and effort and creating the recipe the traditional way gets the best results.

However, in the case of this peda, the flavours and textures mimic the traditional recipe so it is worth saving the time here and potentially using it elsewhere for a different recipe.

Making peda in the microwave is quick and easy. It also saves washing up a large pan.

However, you do still have to pay close attention when making peda in the microwave. There is still a risk of over-cooking or burning the peda.

Ingredients

For exact measurements check out our recipe card bottom of this post.

Full cream milk powder or Mawa (Indian milk solids)

Condensed milk - we have used regular one NOT light.

Saffron threads - use good quality.

Milk - we have used wholemilk

Cardamom powder pair so well with saffron and helps in digestion

Ghee or unsalted butter

Instant Kesar Doodh Peda - Saffron Infused Milk Fudge

1. Soak saffron threads in warm milk.

2. In a heavy-based pan or kadai heat ghee then add condensed milk and bring it to boil.

3. Now add milk powder and combine well, and cook the mixture on whilst stirring continuously on low to medium heat.

4. Make sure no lumps are formed, once the mixture starts thickening add saffron-infused milk and cardamom powder and carry on cooking.

5. After a few minutes the mixture will leave the pan and looks glossy. Take a pinch of the mixture and make a ball using index finger and thumb if the mixture doesn't stick to your fingers it is cooked, if not cook further for a couple of minutes.

6. Turn off the heat and transfer the peda mixture into another plate and allow it to cool a little.

7. Divide the mixture into equal size portions and give a shape.

8. Decorate the peda with nuts, varq or dried rose petals.

How to shape

There are various different ways of shaping peda and we love experimenting with different styles!

Tip - Always grease your hands with ghee before shaping the peda!

Ensure to shape the peda whilst the mixture is still warm. Once it cools, it will crack as you try to shape it. If this does happen, heat the mixture a little just enough to warm it but not so much that you cook the mixture further.

The traditional peda shape is round with an impression done with a thumb.

If you do not like round peda or find making equal round shapes difficult, then roll out the peda mixture and use a small round cookie cutter to make peda "coins". You could then decorate these with a stamp for more designs.

TROUBLESHOOTING!

Why are my Peda chewy?

The chewy texture comes from overheating and stirring the mixture.

In this recipe, this is less of a problem as we are not stirring on the stove.

Storage

Peda are great in that they can be made in advance.

The most important point to remember is to store the peda away from harsh smells. Check that your container is fully washed and dry.

In theory, Peda will keep well for a couple of days at room temperature. In reality, you will probably have finished them the same day!