Kesar Malai Peda recipe with step by step pictures

Kesar Malai Peda is a delicate version of very famous Indian sweet,¬†Peda. The grainy and melt in mouth texture of this Malai Peda is achieved by coagulating full fat reduced milk and cooking it till it becomes soft and lumpy. Saffron strands infuse rich and royal flavors to these Malai Pedas. It is very easy to prepare and can be made in any festive or celebratory occasion. Presenting below super simple recipe of Kesar Malai Peda, do try ūüôā

Kesar Malai Peda

Kesar Malai Peda Ingredients:

Full fat milk (whole milk) – 2 Liters

Cornflour – 2 teaspoons

Milk {for mixing cornflour} – 2 teaspoons

Granulated sugar – 1/2 cup

Saffron strands (Kesar) – 1/2 to 1 teaspoon, depending upon how much Saffron you want in your Pedas ūüôā

Milk {for soaking saffron strands} – 2 tablespoons

Citric acid – 2 pinches or slightly less than 1/4 teaspoon

Water {for mixing citric acid} – 1 tablespoon

Cardamom (Elaichi) powder – 1 teaspoon

Edible silver leaves (Chandi ki Warq), few saffron strands and chopped pistachios for garnishing

Kesar Malai Peda Method:

1.  Pour full fat milk in a large non stick pan and bring the milk to boil on high flame. When milk starts boiling turn the flame to medium low, to allow milk to get reduce to half of the original quantity. You have to keep stirring the milk on continuous basis so that its does not stick to the bottom or at the edges of the pan.

2. Meanwhile, keeping eye on the boiling milk, soak the saffron strands in 2 tablespoons of warm milk.

3. After that, add 2 teaspoons of cornflour in 2 tablespoon of milk at room temperature.

4. Give it a quick mix so that cornflour is homogeneously mixed with milk. Keep it aside for later use.

5. Then, in a small bowl with a tablespoon of water in it, add less than 1/4 teaspoon (around 2 pinches) of citric acid.

6. Again, Give it a quick mix so that citric acid is dissolves completely in water. Keep it aside for later use.

7. Also continuously monitor the milk on medium flame, buy stirring it regularly. When milk is reduced to half of the original quantity, turn the flame to medium low.

8. Now, add soaked saffron strands (Kesar) into the reduced boiling milk.

9. Mix it well and allow the milk to absorb the flavors and color of saffron (Kesar) by stirring continuously on medium low flame for a minute..

10. Add granulated sugar into the pan and mix it well for about 30 seconds.

11. Now comes the most important step, add 1/3 rd amount of prepared citric acid water (or 1 teaspoon)  into the pan and give it a quick whisk.

12. Immediately add 1/3rd amount of whisked cornflour and milk mixture ( 2 teaspoons) into the pan and give it a quick whisk.

13. Repeat step number 11 and 12 two more times such that all of the citric acid water and cornflour milk mixture is added to the reduced milk. This exercise of adding citric acid and cornflour alternatively, for three times will first coagulate and then bind the milk, which will impart a nice texture to the prepared Kesar Maiai Peda .

14. Keep stirring the mixture continuously on medium flame till it get thickens.

15. To check whether its thickened enough, run a Spatula (preferably wooden or silicon one) across the thickened mixture in the pan.¬† If it forms a Canal or Passage showing bottom of pan for 1.5 ‚Äď 2 seconds, then its ready other wise try this every minute till you see the base of the pan when you cut across the cooking mixture.

16. When it passes the canal test and forming a shape of very loose lump, then your mixture is ready.

17. Switch off the flame and spread the thickened mixture in a large plate, and allow it to cool down completely.

18. Once the mixture is cooled down completely the it will get more thick as shown in the picture below.

19. Add a teaspoon of cardamom (Elaichi) powder into the mixture.

20. Mix it well.

21. Now take a large lemon size lump of the mixture in your hand and roll it to form a ball.

22. Gently press the ball with your other hand which will flatten the ball and gives it a shape of a Peda.

23. Do this for remaining dough to form all the Kesar Malai Peda.

24. Garnish them with edible silver leaves (Chandi ki Warq), chopped pistachios (Pista) and saffron strands (Kesar).

Super easy to make and absolutely delightful dessert, Kesar Malai Peda is ready to be served to your loved one. Do try once and surely you will love it.

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Kesar Malai Peda

 

 

 

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