Milk Peda / Kesar Malai Peda
This traditional Indian sweet is creamy, fudgy, delicious, and melts in the mouth.
Ingredients
- 8 cups (2 liters) full-fat milk
- 8 - 10 tablespoon sugar ((I have used organic cane sugar))
- A pinch of saffron strands + 2 tablespoon warm milk
- ¼ teaspoon cardamom powder
- 1 tablespoon unsalted butter or Ghee ((Optional))
Instructions
- Soak saffron strands in 2 tablespoon of warm milk, set aside.
- Bring the milk to a boil in a heavy-bottomed pan or pot over medium-high heat.
- As soon as it starts to boil, reduce the heat to moderate and continue cooking; keep stirring continuously with a wooden or a rubber spatula.
- Scrape the bottom and sides of the pot at intervals to prevent scorching and sticking.
- Making Peda is a long process, so be prepared to stand at the stove for about an hour.
- In about 30 minutes, milk will reduce in half and will start getting creamier and thicker.
- When the milk becomes paste-like, after about 50 minutes, add the sugar, cardamom powder, and soaked saffron strands. Mix well.
- Continue cooking, constantly stirring, until the mixture pulls away from the sides and bottom of the pan.
- The mixture will turn into a solid, fudge-like mass.
- Add butter or Ghee to the mixture and mix well.
- Turn off the heat and transfer the Peda mixture onto a plate, and spread.
- Do not let the mixture cool completely, but when it’s cool enough to handle, scoop it with a spoon and roll it into a ball.
- Shape and decorate the Peda as you desire.
- You can use a candy mold, a cookie shape disc, or simply a fork to decorate Milk Peda.
- Place the Peda in an airtight container and refrigerate for up to two weeks.
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