Kesari Malai Peda is a delicate and delicious Indian sweet, which is perfect for festivals and special occasions. These drool-worthy pedas are simply delicious and flavoursome. This delectable peda is made of only two ingredients milkmaid and paneer, you can easily make this sweet delight any time of the year. Although, it’s best suited for the festival season when the demand for sweets are at an all-time high. It is an excellent choice for old age people who have difficulty eating hard bites.
This special recipe is shared by chef saqib …….thanx a lot saqib ji
About This Recipe
Kesari Malai Peda is a popular Indian sweet that is specially made during Ganesh Chaturthi, Diwali, or other Hindu festivals. This Indian dessert uses milk solids and has a soft, creamy taste and a tender texture.
It can be flavoured with cardamom powder and saffron, which adds a delicious flavour to the Pedas. Called Indian cream fudge, I always make this sweet for Diwali and it has always been a hit among people.
You can also add some whole dry fruits on top such as Badam or Kaju, to make it look even more appealing. I sometimes also make Chocolate Peda, which is kiddo’s other favourite.
In fact, It is super easy to make Kesari Malai Peda from scratch and it has been years since I have bought ready-made ones. When I make sweets at home, I can rest assured of its quality and the kind of ingredients that I use, hence, Malai Peda is no exception for me.
However, I would like to suggest you few recipes from my blog
Kesari malai peda’
Course: DessertCuisine: IndianDifficulty: Easy12
servings10
minutes20
minutesKesari malai peda is an Indian traditional sweet with can be easily served as a prasad. The recipe is very simple and easy to make.
Ingredients
250gms fresh malai paneer (cottage cheese); mashed or blended in a blender until smooth,
1/2 cup sweetened condensed milk,
1/2 tsp of saffron mixed with 2 tbsp warm milk or a few drops of yellow food colour,
1 tsp of rose or kewra essence,
1/2 tsp elaichi (green cardamom) powder,
Sliced pistachios and strands of Kesar (saffron) to garnish.
Directions
- In a pan, combine blended paneer and condensed milk and mix well using a spatula.
- Put it on low flame and cook stirring continuously until the mixture thickens and starts leaving the sides of the pan.
- Remove from flame.
- Add Kesar + milk or yellow food colour, essence and sprinkle some elaichi powder, mix well.
- Transfer to a dish and allow it to cool down.
- Later take small portions of the mixture and roll into small flat pedhas.
- Press a strand of saffron and sliced pistachios on each pedha.
- If you like put some silver warkh on them.
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Notes
- You can prepare burfi or laddoos from the same mixture.