Authentic Kesar Peda Recipe – Saffron Milk Powder Fudge

Last Updated on 4 months by Neha Deshmukh

Authentic Kesar Peda Recipe – Saffron Milk Powder Fudge

Introduction

Oh, Kesar Peda! Just the name evokes memories of festive seasons and sweet celebrations back home. This saffron-infused milk powder fudge is a classic Indian sweet, and honestly, it’s one of my absolute favorites. I first made this for Diwali a few years ago, and it was a huge hit with family and friends. It’s surprisingly easy to make, and the aroma of saffron filling the kitchen is just heavenly. You’ll be amazed at how quickly this comes together! Let’s get started, shall we?

Why You’ll Love This Recipe

This Kesar Peda recipe is special for a few reasons. It’s quick – ready in under 30 minutes! It requires just a handful of ingredients, most of which you probably already have in your pantry. And the flavor? A delicate sweetness balanced by the fragrant saffron… it’s simply irresistible. Plus, it’s a guaranteed crowd-pleaser, perfect for festivals, gifting, or just a little self-indulgence.

Ingredients

Here’s what you’ll need to make these delightful Kesar Pedas:

• ¾ cup granulated sugar (approx. 150g)
• ¼ cup water (60ml)
• 1 cup milk powder (approx. 100g) – I prefer full-fat for a richer taste!
• 1 tablespoon butter (approx. 15g)
• 2 teaspoons milk (30ml)
• ¼ teaspoon saffron (kesar) strands

Ingredient Notes

Let’s talk ingredients for a moment, because quality does matter here!

• Kesar/Saffron: This is the star of the show, so splurge a little on good quality saffron. The color and flavor will be so much more vibrant. A little goes a long way!
• Milk Powder: Full-fat milk powder gives the best texture and flavor. You can use skimmed, but the pedas won’t be quite as rich.
• Kadai: A kadai (Indian wok) is ideal for making sugar syrup because of its curved base, which helps distribute heat evenly. If you don’t have one, a heavy-bottomed saucepan will work, but keep a close eye on the syrup to prevent burning.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in your kadai, combine the sugar and water. Heat it over medium heat, stirring until the sugar dissolves completely.
2. Once dissolved, stop stirring and let the mixture bubble vigorously. This is where patience comes in!
3. Now, soak the saffron strands in the warm milk. Let it sit for about 10-15 minutes to release its beautiful color and aroma.
4. Continue cooking the sugar syrup until it reaches single-string consistency. To test, take a tiny drop of the syrup between your thumb and forefinger – it should form a single, sticky string.
5. Reduce the heat to low. Add the butter, saffron-infused milk, and milk powder to the syrup.
6. Mix everything together really well. It might seem a little crumbly at first, but keep stirring!
7. Continue cooking on low heat, stirring constantly, until the mixture thickens and comes together into an idli batter-like consistency. This takes about 5-7 minutes. Don’t walk away – it can burn easily!
8. Quickly pour the mixture into a greased tray (I use a small baking dish lined with parchment paper).
9. Garnish with chopped nuts (pistachios and almonds are lovely!) and a few reserved saffron strands.
10. Let it set for about 30 minutes at room temperature. Once cooled completely, cut into squares or desired shapes.

Expert Tips

• Stirring is Key: Seriously, don’t stop stirring once you add the milk powder! This prevents sticking and ensures a smooth, even texture.
• Single-String Consistency: Getting the sugar syrup to the right consistency is crucial. If it’s too thin, the pedas will be soft and sticky. If it’s too thick, they’ll be hard.
• Grease Well: Make sure your tray is well-greased to prevent the peda from sticking.

Variations

Want to put your own spin on things? Here are a few ideas:

• Spice Level – Adjust Saffron: If you really love saffron, feel free to add a little more! Just remember it’s potent.
• Festival Adaptations – Diwali: These are perfect as Diwali sweets! You can also add a pinch of cardamom powder for extra fragrance. My grandmother always did!
• Vegan Adaptation: Use plant-based butter and milk powder to make a vegan version. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

Kesar Pedas are delicious on their own with a cup of chai. They also make a lovely addition to a festive sweet platter. I love serving them after a hearty Indian meal.

Storage Instructions

Store Kesar Pedas in an airtight container at room temperature for up to 3-4 days. They can also be refrigerated for up to a week, but they might become slightly firmer.

FAQs

• What is the single-string consistency for sugar syrup? It means when you take a drop of the syrup between your thumb and forefinger and gently pull apart, it should form a single, unbroken string.
• Can I use different nuts for garnish? Absolutely! Cashews, walnuts, or even a sprinkle of shredded coconut would be delicious.
• How do I prevent the peda from sticking to the tray? Grease the tray generously with butter or line it with parchment paper.
• What is the shelf life of Kesar Peda? They stay fresh for 3-4 days at room temperature, or up to a week in the refrigerator.
• Can I make Kesar Peda without a kadai? Yes, a heavy-bottomed saucepan will work, but be extra careful to prevent the sugar syrup from burning.