Peda Sweet Recipe | Kesar Peda | Kaju Malai Peda

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Peda Sweet Recipe | Kesar Peda | Kaju Malai Peda with detailed photo and video recipe. An extremely simple and popular milk dessert recipe prepared with milk solids, condensed milk, and saffron flavor. It is an ideal instant Indian sweet recipe that can be prepared for various occasions and festivals like Diwali and Raksha Bandhan celebrations. There are different ways, to prepare this sweet, but this recipe of peda is made with condensed milk without any additional sweet ingredients.
Peda Sweet recipe


Peda Sweet Recipe | Kesar Peda | Kaju Malai Peda with step-by-step photo and video recipe. Indian sweets or dessert recipes are synonymous with milk-based sweets prepared for various occasions. These are typically prepared either in a semi-liquid state or in a solid state by evaporating the milk to use milk solids. One such easy and instant milk dessert recipe is the Peda Sweet recipe or popularly known as Kaju Kesar Malai Peda known for its rich and creamy taste.

I have posted quite a few peda or milk dessert recipes till now, but this has to be one of the easy and quick recipes. There are many reasons why it takes only a few minutes, but the main reason is the device of the shaper I used to shape this peda. Apart from all the other tips and tricks, this is one of the nifty devices to have in your pantry. I always struggle when shaping these sweets, particularly to make it consistent. This device helps you with that and moreover comes with various attractive shapes. In addition, I have added condensed milk which negates the use of sugar or sugar syrup. I generally get a lot of queries and questions about sugar syrup and its consistency. Moreover, it can be tricky to prepare the correct syrup consistency, especially for beginners, and hence condensed milk can be an easy solution. Do try this and let me know if you liked this instant sweet recipe.

Kesar Peda Furthermore, some more related and helpful tips, suggestions and variants to the Peda Sweet recipe. Firstly, the device or shaper is helpful to hasten the cooking process and to make peda attractive. However, not mandatory and you can use any shape or even just your hands to shape it. It is not mandatory for any peda recipe. Secondly, I prepared this peda using chenna or paneer with a condensed milk mixture to it. On the other hand, you may also use khoya or mawa for the same texture and richness. Lastly, these peda’s can easily last long for 1-2 weeks without any issues. However, you have to store these in an air-tight container and keep it in the refrigerator for longer shelf life.

Finally, I request you to check my other related Indian Sweets Recipes Collection with this post on Kaju Malai Peda recipe. It mainly includes my other related recipes like Badam Ladoo Recipe, Kalakand Sweet Recipe, Coconut Burfi Recipe, Besan Barfi Recipe, Besan Ladoo Recipe, Kaju Katli Recipe, Mohanthal Recipe, Milk Barfi Recipe, Gulab Jamun Recipe – Soft with Milk Powder, Mewa Paag Recipe. Further to these, I would also like to add some more related recipe categories like,

Peda Sweet video recipe:

Recipe Card for Peda Sweet:

Peda Sweet recipe

Peda Sweet recipe | Kesar Peda | Kaju Malai Peda

HEBBARS KITCHEN
Easy Peda Sweet recipe | Kesar Peda | Kaju Malai Peda
No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course sweet
Cuisine Indian
Servings 20 Servings
Calories 160 kcal


Ingredients 

  • 5 cup milk
  • 2 tbsp vinegar
  • 1 cup cashew
  • 1 cup milk powder (unsweetened)
  • 2 tbsp saffron milk
  • 1 tbsp ghee
  • 1 cup condensed milk / milkmaid
  • 2 pinch saffron food colour
  • ¼ tsp cardamom powder


Instructions 

  • firstly, in a thick-bottomed saucepan take 5 cup milk and get to a boil. stir in between to prevent milk from burning.
  • add 2 tbsp vinegar and mix well.
  • stir until the milk curdles and paneer is formed.
  • drain off the paneer and squeeze off the water.
  • transfer the paneer into a large plate and mash smoothly.
  • form a smooth and soft paneer dough. keep aside.
  • in a mixer, jar takes 1 cup cashew and grind it to a fine powder. make sure to pulse and grind to prevent oil from releasing.
  • transfer the cashew powder. also, add 1 cup milk powder and 2 tbsp saffron milk.
  • mix well making sure everything is well combined.
  • in a large pan heat 1 tbsp ghee, add the prepared paneer cashew mixture and cook.
  • cook on low flame until the mixture turns aromatic.
  • further add1 cup of condensed milk, 2 pinch saffron food color, and ¼ tsp cardamom powder.
  • mix well and continue to cook on low flame.
  • cook until the mixture starts to separate the pan and holds shape.
  • transfer to the large plate and cool slightly.
  • now smoothen the peda dough slightly, and pinch a ball-sized dough.
  • design with peda mould to the shape of your choice.
  • finally, garnish the kaju kesar peda with saffron and enjoy.

Nutrition

Calories: 160kcalCarbohydrates: 16gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 21mgSodium: 67mgPotassium: 276mgFiber: 0.2gSugar: 14gVitamin A: 199IUVitamin C: 1mgCalcium: 179mgIron: 0.5mg

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How to make Kesar Peda with step by step photos:

  1. firstly, in a thick-bottomed saucepan take 5 cup milk and get to a boil. stir in between to prevent milk from burning.
  2. add 2 tbsp vinegar and mix well.
  3. stir until the milk curdles and paneer is formed.
  4. drain off the paneer and squeeze off the water.
  5. transfer the paneer into a large plate and mash smoothly.
  6. form a smooth and soft paneer dough. keep aside.
  7. in a mixer, jar takes 1 cup cashew and grind it to a fine powder. make sure to pulse and grind to prevent oil from releasing.

  8. transfer the cashew powder. also, add 1 cup milk powder and 2 tbsp saffron milk.
  9. mix well making sure everything is well combined.
  10. in a large pan heat 1 tbsp ghee, add the prepared paneer cashew mixture and cook.
  11. cook on low flame until the mixture turns aromatic.
  12. further add 1 cup of condensed milk, 2 pinch saffron food color, and ¼ tsp cardamom powder.
  13. mix well and continue to cook on low flame.
  14. cook until the mixture starts to separate the pan and holds shape.
  15. transfer to the large plate and cool slightly.
  16. now smoothen the peda dough slightly, and pinch a ball-sized dough.
  17. design with peda mould to the shape of your choice.
  18. finally, garnish the kaju kesar peda with saffron and enjoy.
    Kesar Peda

Notes:

  • firstly, make sure to grind the cashew in batches to prevent them from cashew-releasing oil.
  • also, adjust the amount of condensed milk depending on the sweetness you prefer.
  • additionally, in place of paneer, you can also use khova or store brought paneer.
  • finally, kaju kesar peda recipe stays good for a week when refrigerated.