Saffron Milk Cake Recipe – Authentic Indian Pedha Freezer Delight

Last Updated on 4 months by Neha Deshmukh

Saffron Milk Cake Recipe – Authentic Indian Pedha Freezer Delight

Hey everyone! If you’re anything like me, you absolutely love a good Indian sweet. But sometimes, you want something a little different, a little easier, and maybe… something you can make ahead? Well, let me introduce you to my family’s favorite: Saffron Milk Cake – a delightful twist on traditional pedha, made even better with a freezer-friendly method! I first made this when I was craving pedha but didn’t want to stand over a hot stove for hours. It’s been a hit ever since.

Why You’ll Love This Recipe

This Saffron Milk Cake recipe is a game-changer. It delivers all the rich, creamy goodness of pedha, but with a simplified process and the convenience of freezing. It’s perfect for festivals, special occasions, or just when you need a little sweet treat to brighten your day. Plus, the saffron and cardamom aroma will fill your kitchen with the most incredible fragrance!

Ingredients

Here’s what you’ll need to create this magic:

• ?? litre + 2 tablespoons Full Fat Milk
• 2 tablespoons Milk Powder
• 2 tablespoons Condensed Milk
• 2 tablespoons Sugar
• 3-4 strands Saffron
• ?? teaspoon Cardamom Powder
• 1 tablespoon Dry Fruit Powder

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Full Fat Milk: Importance of Full Fat for Texture
Don’t even think about using skim milk here! Full-fat milk (around 3.25% milkfat) is crucial for that rich, creamy texture we’re after. It’s what gives the pedha its melt-in-your-mouth feel.

Milk Powder: Choosing the Right Quality
Good quality milk powder is key. I prefer a full-cream milk powder for the best flavor and texture.

Saffron: Sourcing and Flavor Profile
Saffron is the star of the show! Look for vibrant red strands – they’ll have the most flavor. A little goes a long way, so don’t be shy!

Dry Fruit Powder: Regional Variations & Homemade Options
Traditionally, a mix of cashews and almonds is used for the dry fruit powder. You can buy it pre-made, or easily make your own by grinding them finely at home. My grandmother always added a pinch of pistachio too – feel free to experiment!

Cardamom Powder: Freshness and Aroma
Freshly ground cardamom powder is always best. The aroma is so much more vibrant. If you’re using store-bought, make sure it’s relatively recent.

Condensed Milk & Sugar: Adjusting Sweetness Levels
This recipe uses a moderate amount of sweetness. Feel free to adjust the sugar to your liking. If you prefer a less sweet pedha, start with 1.5 tablespoons of sugar and taste as you go.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those beautiful saffron strands in 1 teaspoon of warm milk and set them aside. This helps release their color and flavor.
2. In a small bowl, mix the milk powder with 2 tablespoons of warm milk to form a smooth paste. This prevents lumps later on.
3. Now, pour ?? litre of full-fat milk into a deep pan. Boil it over medium heat, stirring constantly to prevent sticking. You want to reduce it by about half – this takes patience, but it’s so worth it!
4. Once the milk has reduced, add the milk powder paste and simmer for 2-3 minutes, stirring continuously.
5. Stir in the condensed milk and cook for another 2-3 minutes. Keep stirring!
6. Add the sugar, dry fruit powder, and the saffron mixture. Cook until the mixture thickens and resembles… well, thick condensed milk!
7. Turn off the heat and stir in the cardamom powder. Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming on top.
8. Pour the cooled mixture into silicone muffin moulds or freezer-safe containers.
9. Freeze for 8-10 hours, or until completely solid. I usually leave it overnight.
10. Demould and serve chilled! Store any leftovers in the freezer for up to 2 weeks.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Consistency
The key is to keep stirring while reducing the milk. You want it to thicken enough to coat the back of a spoon.

Preventing a Cream Layer
Stirring frequently while cooling is essential to prevent a cream layer from forming.

Freezing for Optimal Texture
Freezing really enhances the texture, making it super smooth and creamy.

Using Silicone Molds for Easy Demolding
Silicone molds are your best friend here! They make demolding a breeze.

Variations

Want to get creative? Here are a few ideas:

Vegan Adaptation (Using Plant-Based Milk & Condensed Milk)
You can easily make this vegan by using plant-based milk (like almond or cashew milk) and vegan condensed milk.

Gluten-Free (Naturally Gluten-Free)
This recipe is naturally gluten-free, so everyone can enjoy it!

Spice Level (Adjusting Cardamom)
If you love cardamom, feel free to add a little more! My friend Rani likes to add a tiny pinch of nutmeg too.

Festival Adaptations (Ganesh Chaturthi, Diwali)
During Ganesh Chaturthi, I sometimes add a few chopped pistachios for garnish. For Diwali, I like to make mini pedhas and arrange them beautifully on a platter.

Serving Suggestions

These Saffron Milk Cakes are delicious on their own, but you can also serve them with a glass of cold milk or a cup of masala chai. They’re also lovely as part of a larger Indian sweets platter.

Storage Instructions

Store leftovers in an airtight container in the freezer for up to 2 weeks. They’ll thaw quickly at room temperature.

FAQs

What type of milk is best for this recipe?
Full-fat milk is essential for the best texture. Don’t substitute with skim or low-fat milk.

Can I make this pedha without milk powder?
While milk powder helps with the texture, you can try reducing the milk further to compensate. It will take longer and require more attention.

How do I know when the milk has reduced enough?
The milk should reduce by about half and coat the back of a spoon. It will also thicken noticeably.

What if I don’t have silicone molds?
You can use any freezer-safe container, like small plastic containers or even ice cube trays. You might need to line them with plastic wrap for easier removal.

Can I add other nuts or flavors to this pedha?
Absolutely! Feel free to experiment with chopped pistachios, almonds, or even a touch of rose water.

How can I adjust the sweetness level?
Start with less sugar and taste as you go. You can always add more, but you can’t take it away!

What is the best way to grind dry fruits for the powder?
Use a food processor or a high-powered blender. Grind until the dry fruits are finely powdered. Be careful not to over-process, or they’ll turn into a paste.

Enjoy making this delightful Saffron Milk Cake! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!