Saffron Peda Recipe – Authentic Indian Sweet with Pistachios

Last Updated on 4 months by Neha Deshmukh

Saffron Peda Recipe – Authentic Indian Sweet with Pistachios

Hey everyone! If you’ve ever craved that melt-in-your-mouth, subtly sweet Indian treat, you’re in the right place. Today, I’m sharing my go-to recipe for Saffron Pedas – those little discs of happiness that are perfect for festivals, celebrations, or just a cozy afternoon with chai. I first made these for Diwali a few years ago, and they’ve been a family favorite ever since!

Why You’ll Love This Recipe

These pedas are seriously special. They’re not overly complicated to make, but they taste like they’re from a sweet shop. The saffron gives them a beautiful color and a delicate aroma, and the pistachios add a lovely crunch. Plus, they’re wonderfully soft and creamy. Trust me, once you make these, you’ll be hooked!

Ingredients

Here’s what you’ll need to create these delightful saffron pedas:

• 200g Sweetened Condensed Milk
• 1 cup Milk Powder
• 2 tbsp Melted Butter
• 4-5 Saffron Strands
• 2 tbsp Hot Milk
• 1.5 tbsp Pistachios, finely chopped
• 0.25 tsp Cardamom Powder
• 1 tsp Ghee (for greasing hands)

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

Saffron: Quality and Bloom
Good quality saffron is key for that beautiful color and flavor. A little goes a long way! Blooming it in hot milk helps release its color and aroma.

Milk Powder: Choosing the Right Kind
Full-fat milk powder works best for a richer, creamier texture. You can find it at most Indian grocery stores or online.

Ghee: The Importance of Clarified Butter
Ghee adds a wonderful nutty flavor and prevents the pedas from sticking. Don’t skip it! If you don’t have ghee, you can use butter, but ghee is traditional and really elevates the flavor.

Condensed Milk: Full Fat vs. Low Fat
I always recommend full-fat condensed milk for the best texture and richness. Low-fat can work in a pinch, but the pedas might be a little less creamy.

Pistachios: Regional Variations & Roasting
Pistachios are classic, but you can experiment with other nuts like almonds or cashews. Lightly roasting the pistachios before chopping them enhances their flavor. My grandmother always used pistachios from Kashmir – she said they were the sweetest!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s infuse that saffron. Soak the saffron strands in 2 tablespoons of hot milk. This will give it time to release all its gorgeous color and flavor.
2. In a non-stick pan, melt the butter over low heat. Once melted, turn off the heat and add the sweetened condensed milk and milk powder. Mix everything together really well until it’s smooth and there are no lumps.
3. Now, put the pan back on low heat. This is where the patience comes in! Cook the mixture while stirring constantly. It’s important to keep stirring to prevent it from sticking and burning.
4. After about 5-7 minutes, pour in the saffron-infused milk. Keep stirring – seriously, don’t stop! The mixture will start to thicken and come together.
5. Continue cooking and stirring until the mixture starts to pull away from the sides of the pan and forms a soft dough. This is the sign you’re looking for!
6. Take the pan off the heat and mix in the cardamom powder. Then, transfer the mixture to a plate and let it cool down slightly – enough to handle.
7. Grease your hands with a little ghee. This is essential to prevent the pedas from sticking to your palms.
8. Shape the mixture into 8-10 equal-sized balls. Gently press a few chopped pistachios into the top of each peda.
9. Finally, let the pedas set for 5-6 hours, or even better, overnight. They’ll firm up beautifully. Store them in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect pedas:

Achieving the Perfect Peda Texture
The key is to cook the mixture until it reaches the right consistency – it should be soft but not sticky.

Preventing Pedas from Sticking
Greasing your hands with ghee is a lifesaver! You can also lightly grease the plate you transfer the mixture onto.

Working with the Dough
If the dough feels too soft to shape, let it cool down a bit more. If it’s too dry, add a tiny bit of milk (a teaspoon at a time).

Variations

Want to get creative? Here are a few ideas:

Vegan Peda Adaptation
Use coconut condensed milk and coconut milk powder for a vegan version. You’ll also need a vegan butter substitute.

Gluten-Free Considerations
This recipe is naturally gluten-free! Just double-check that your milk powder doesn’t contain any hidden gluten ingredients.

Adjusting the Sweetness Level
If you prefer less sweet pedas, you can reduce the amount of condensed milk slightly.

Festival Adaptations (Holi, Diwali, etc.)
During Diwali, I like to add a tiny bit of edible silver leaf (varak) to the top of each peda for a festive touch.

Spice Level Variations (Adding a Hint of Nutmeg)
A pinch of nutmeg adds a warm, cozy flavor, especially lovely for winter holidays.

Serving Suggestions

These pedas are delicious on their own, but they’re also wonderful with a cup of masala chai or a glass of cold milk. They make a beautiful addition to any Indian sweets platter.

Storage Instructions

Store pedas in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for up to a week, but they might become a little firmer.

FAQs

Got questions? I’ve got answers!

How long do pedas stay fresh?
Pedas are best enjoyed within 3-4 days, stored in an airtight container.

Can I make pedas ahead of time?
Absolutely! They actually taste even better the next day.

What is the best way to shape pedas?
Greasing your hands with ghee is the key. Gently roll the mixture into balls and press with your thumb to flatten them slightly.

Can I use a different type of nut instead of pistachios?
Yes, almonds or cashews work beautifully!

Why is saffron used in pedas?
Saffron adds a beautiful color, aroma, and subtle flavor that’s characteristic of traditional Indian sweets.

What does the consistency of the mixture look like when it’s ready to form into pedas?
It should be soft, pliable, and pull away from the sides of the pan, forming a soft dough. It shouldn’t be sticky or liquidy.

Enjoy making these delicious Saffron Pedas! I hope they bring a little sweetness to your day. Let me know how they turn out in the comments below!