Kesar Peda: Sweeten Your Celebrations, Yaar!
Namaste, Salaam, and Sat Sri Akal, my foodie friends! Chef Curry Do-Pyaza here, back with another lip-smacking recipe that’ll transport you straight to the heart of India. Today, we’re diving into the creamy, dreamy world of Kesar Peda – a sweet treat that’s as beautiful to look at as it is delicious to devour.
Kesar Peda isn’t just a sweet; it’s an emotion. You’ll find these saffron-infused delights gracing tables during Diwali, Raksha Bandhan, and weddings. It’s the perfect mithai (sweet) to share with loved ones, a symbol of prosperity, joy, and togetherness. It’s a sweet way to say “Congratulations!”, “Thank you!”, or simply “I care about you!”
A Little History Lesson (with a pinch of sugar!)
The history of Peda is as rich and milky as the sweet itself! While the exact origins are debated, many believe Peda originated in Mathura, Uttar Pradesh, the birthplace of Lord Krishna. Over time, regional variations emerged, with Kesar Peda becoming a beloved specialty, especially in North India. It’s a sweet that has stood the test of time, passed down through generations, each family adding their own special touch.
Recipe Time!
Ready to create some magic in your kitchen? Let’s get started!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients:
- Khoa/Mawa (Milk Solids): 2 cups (approx. 400 grams) – This is the heart of our Peda, giving it that rich, melt-in-your-mouth texture.
- Cheeni (Granulated Sugar): ¾ cup (approx. 150 grams) – For that perfect touch of sweetness. Adjust to your liking, my friend!
- Kesar (Saffron Strands): ¼ teaspoon – These golden threads add a beautiful color and a delicate, fragrant flavor.
- Elaichi Powder (Cardamom Powder): ½ teaspoon – A pinch of this aromatic spice elevates the Peda to another level.
- Pista (Pistachios): 2 tablespoons, finely chopped – For a delightful crunch and a pop of color.
- Doodh (Milk): 1 tablespoon – For dissolving the saffron.
Step-by-Step Instructions:
- Saffron Infusion: In a small bowl, soak the saffron strands in warm milk. Let it sit for at least 15 minutes. This will release the beautiful color and aroma.
- Mawa Magic: Crumble the khoa/mawa into a heavy-bottomed pan. This ensures even cooking and prevents sticking.
- Gentle Heat: Place the pan over medium-low heat. Stir continuously to prevent burning. The khoa will start to melt and become smooth.
- Sugar Rush: Once the khoa is melted, add the sugar. Continue stirring until the sugar is completely dissolved and the mixture thickens. This will take about 8-10 minutes.
- Saffron Delight: Add the saffron-infused milk and cardamom powder to the pan. Mix well and cook for another 2-3 minutes, until the mixture starts to leave the sides of the pan.
- Cooling Time: Remove the pan from the heat and let the mixture cool slightly. It should be warm enough to handle.
- Shape Up: Grease your palms with a little ghee (clarified butter). Take a small portion of the mixture and roll it into a smooth ball. Gently flatten it into a disc shape.
- Pista Power: Press a few chopped pistachios onto the center of each Peda.
- Chill Out: Arrange the Pedas on a plate and let them cool completely. This will help them firm up.
- Serve and Enjoy: Your delicious Kesar Pedas are ready to be served!
Tips for Best Results:
- Use good quality khoa/mawa for the best taste and texture.
- Don’t overcook the mixture, or it will become hard.
- Adjust the sugar according to your preference.
- Be patient while stirring! Constant stirring is key to preventing burning and ensuring even cooking.
Cooking Medium Variations:
- Gas Stove/Induction Stove: The recipe is designed for these. Just ensure you use medium-low heat and stir constantly.
- Microwave: In a microwave-safe bowl, heat the crumbled khoa in 30-second intervals, stirring in between, until melted. Then follow the recipe as above, microwaving the sugar mixture in 1-minute intervals.
- Slow Cooker/Crockpot: Not recommended for this recipe, as it’s difficult to control the heat and prevent the mixture from burning.
- Pressure Cooker/Air Fryer/Oven: These are not suitable for making Kesar Peda.
Nutritional Information (Approximate per Peda):
- Calories: 80-100
- Fat: 4-6 grams
- Carbohydrates: 10-12 grams
- Protein: 2-3 grams
Note: Nutritional information may vary depending on the specific ingredients used.
Serving Suggestions:
- Serve Kesar Peda as a dessert after a delicious Indian meal.
- Offer them as a sweet treat during festivals and celebrations.
- Pack them as a thoughtful gift for friends and family.
- Enjoy them with a cup of hot chai (tea) or coffee.
So there you have it, folks! A simple yet elegant recipe for Kesar Peda that’s sure to impress. I encourage you to try this recipe at home. Make a batch and share these delicious treats with your loved ones. Let them experience the magic of Indian sweets!