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1
To begin making the Kesar Peda Recipe, gently warm the milk without boiling it and soak the saffron in it.
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2
Keep this aside for 10 minutes.
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3
In a pan or kadai, add crumbled khoya and sugar.
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4
Cook this on a low heat for 4-5 minutes stirring continuously until the sugar is completely dissolved.
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5
The khoya will first liquify and then thicken again.
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6
Be careful not to burn the khoya.
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7
Once the khoya has thickened, add saffron milk and powdered cardamom to it.
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8
Cook for a few more minutes till the khoya thickens up considerably and resembles a sticky dough like consistency.
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9
At this stage, turn off the heat and allow the peda mixture to cool.
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10
Once the mixture is cool enough to touch, knead it lightly to get rid of any lumps so you have a smooth mixture.
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11
You can add a little ghee at this stage to give it a good shine.
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12
Roll the kesar peda mixture into a log and cut 12 equal pieces.
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13
Roll each of peda portions into small balls, make a small dent in the center and add the pista slices.
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14
Once shaped the Kesar Peda is ready to be served.
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15
Refrigerate the Kesar Peda later or serve them immediately.
