These Kesar Mawa na Penda are made purely with mawa for a wonderful melt in the mouth feel. The perfect sweet treats for special occasions and Indian festivals. Btw, treating yourself counts as a special occasion too!

Small round Indian sweet made with rosted milky mixture arranged on a serving plate.

Note – This recipe has been updated from the archives – first published in August 2016. I’ve added new images and helpful content, the recipe method has minor improvements.

Read my other barfi peda recipe posts and you'll hear me go on about how most peda recipes are smooth and all barfi recipes are flaky.

Well, this recipe is sort of the opposite. These penda actually do have a slight grainy texture. No fret, they still completely melt away once they're in your mouth.

No wonder I got through so many...

I learnt this recipe from my Mum who would make this for gifting on happy occasions. Nowadays, these are usually made on Raksha Bandhan, Janmashtami, Diwali or as prasad.

Penda can be made in many ways - from instant peda with condensed milk to rich rajwadi doodh peda made by slowly cooking down milk. This recipe starts by roasting mawa until aromatic, mixing it with saffron-infused milk or cream, and cooking it into a dough. Once cooled, sugar is kneaded in and the dough is shaped into peda.

yellow Kesar penda garnished with rose petals served on an oval metal plate.

The ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Crumbled or grated khoya / mawa - You can buy mawa in Indian grocery stores in the chilled section or make your own at home. My go-to is homemade mawa with milk powder which is smooth as homemade mawa with ricotta cheese creates a mawa that is too grainy for this recipe.

Sugar – I have used caster sugar which dissolves easily into the penda dough.

Whole milk to make saffron milk

Kesar – I use good quality saffron as you need rich colour and flavour

Ghee – you only need ghee if using store bought mawa whereas homemade mawa is soft and moist therefore you don't need the extra ghee. I use homemade ghee made from unsalted butter.

Ground cardamom and nutmeg powder - cardamom powder is a must in Indian sweets. I like to add nutmeg to complement the cardamom and balance the richness.

Garnish (because no Indian sweet is complete without it!)

Edible silver leaf – adds luxury and glimmer.

Saffron strands - the red colour pops against the deep gold colour.

Rose petals - optional but I just love the pop of deep pink.

What to Look out for

If you are serving penda at a later date or making them for gifting, I recommend keeping the mixture a little loose. It seems like the penda are too soft but they will dry out with time, making them the perfect texture ready for serving.

Do not overmix the mixture as this can lead to hard and chewy penda.

If the dough is too loose for shaping, place it in the fridge for 10-12 minutes and reshape.

Kesar Mawa Na penda garnished with rose petals and edible silver foil.

How to make Penda

Lightly crush the saffron using a mortar and pestle. Tip: Crushing helps release the natural colour and aroma - don’t skip this even if using high-quality saffron.

Stir the ground saffron into warm milk. Tip: Warming helps saffron release its colour and aroma faster. I usually allow the saffron to steep in the cream for about 30 minutes or more. You can even do this step ahead of time and keep it refrigerated.

Warm ghee in a heavy-bottomed pan, then add in the khoya. Tip: A thick pan prevents burning. Keep heat low and stir gently.

crumbled khoya in the pan over the stove.

Pour in the saffron cream and cook it all down into a thickened mix. Tip: You’re building the base here—cook slowly so the moisture reduces without browning.

Continue stirring until the mixture comes together like a soft dough. Tip: You’ll know it’s ready when it pulls away from the sides of the pan.

saffron cream added to the roasted khoya mixture in a pan.

Loose khoya mixture being stirred with spatula in the black pan.

Cool the dough fully on a plate before chilling it approx 30 minutes. Tip: Room temperature first, then refrigerate - this firms it up and makes shaping easier.

Once chilled, mix in the sugar and ground spices. Tip: Sugar added now won’t melt or loosen the dough. Cardamom and nutmeg add warmth and depth.

Gently knead the mixture until smooth and pliable. Tip: Use a light touch—if it softens from the heat of your hand, chill briefly again before shaping.

Roll into portions and shape however you like. Tip: Slightly flattening them is traditional, but you can get creative. Grease your hands if needed.

Finish with your choice of garnishes - nuts, saffron, or silver leaf.

kesar mawa penda in a tray garnished with silver edible foil and small rose petals.

Storage

Keep penda stored in an airtight container. Penda do not require storage in the refrigerator and will keep at room temperature for around 3-4 days.

You can successfully freeze penda. Simply place in a freezer safe container and keep a piece of parchment in between any layers. Freeze for up to 1 month and allow to thaw at room temperature.

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