Authentic Paneer Peda Recipe – Cashew & Saffron Indian Sweet

Last Updated on 3 months by Neha Deshmukh

Authentic Paneer Peda Recipe – Cashew & Saffron Indian Sweet

Hey everyone! If you’ve ever craved that melt-in-your-mouth sweetness of a traditional Indian peda, you’re in the right place. I remember the first time my nani (grandmother) let me help her make these – the aroma of cardamom and ghee filled the entire house, and it felt so special. Today, I’m sharing my version of this classic, a rich and flavorful Paneer Peda recipe with cashew and saffron. It’s easier than you think, and trust me, the results are so worth it!

Why You’ll Love This Recipe

This recipe isn’t just about making a sweet treat; it’s about creating a little piece of happiness. Paneer pedas are incredibly versatile – perfect for festivals, celebrations, or just a cozy afternoon with chai. They’re wonderfully soft, subtly sweet, and packed with flavour. Plus, this recipe uses simple ingredients you likely already have in your pantry. It makes around 20 pedas, perfect for sharing (or not!).

Ingredients

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

• 5 cups milk (approx. 1200ml)
• 2 tbsp vinegar (approx. 30ml)
• 1 cup cashews (approx. 150g)
• 1 cup milk powder (approx. 100g)
• 2 tbsp saffron milk (approx. 30ml) – see ingredient notes below!
• 1 tbsp ghee (approx. 15ml)
• 1 cup condensed milk / milkmaid (approx. 240ml)
• 2 pinch saffron food colour
• 0.25 tsp cardamom powder (approx. 1.25g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Ghee: Seriously, good quality ghee is key. It adds such a beautiful aroma and richness. I prefer using homemade ghee, but a good brand works too.
• Milk: Full-fat milk works best for making paneer, giving you a richer, softer peda. You can use whole milk or buffalo milk for an even more authentic flavour.
• Saffron: Don’t skimp on the saffron! It adds that gorgeous colour and delicate flavour. A little goes a long way. You can soak a few strands in warm milk for about 30 minutes to extract the colour and flavour – that’s your saffron milk!
• Cardamom: Freshly ground cardamom powder is always best. It has a much more vibrant aroma than pre-ground. If you don’t have cardamom pods, a good quality pre-ground powder will do in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the 5 cups of milk into a saucepan and bring it to a boil. Keep stirring occasionally to prevent it from sticking to the bottom.
2. Once boiling, reduce the heat to low and slowly add the 2 tablespoons of vinegar. You’ll see the milk start to curdle, separating into paneer (curds) and whey (watery liquid).
3. Now, drain the paneer using a muslin cloth or a fine-mesh sieve. Squeeze out all the excess water – this is important for getting the right texture.
4. Transfer the paneer to a bowl and mash it really well until it forms a smooth, dough-like consistency. No lumps allowed!
5. While the paneer is resting, grind the 1 cup of cashews into a fine powder. You can use a food processor or a blender for this.
6. In a separate bowl, combine the cashew powder, 1 cup of milk powder, and the 2 tablespoons of saffron milk. Mix well.
7. Heat the 1 tablespoon of ghee in a pan over medium heat. Add the paneer-cashew mixture and cook for about 5-7 minutes, stirring constantly, until it becomes fragrant.
8. Add the 1 cup of condensed milk, a pinch of saffron food colour, and the 0.25 teaspoon of cardamom powder.
9. Keep cooking and stirring until the mixture thickens and starts to come together, forming a dough. This will take another 5-7 minutes.
10. Let the mixture cool slightly. Once it’s cool enough to handle, take a small portion and shape it into a peda using your hands or a peda mould.
11. Garnish each peda with a tiny pinch of saffron strands. Repeat until all the mixture is used.

Expert Tips

• Don’t overcook the mixture, or the pedas will become hard.
• If the mixture is too sticky, add a little more milk powder.
• If it’s too dry, add a teaspoon of milk.
• For perfectly shaped pedas, lightly grease your hands or the mould with ghee.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Peda Adaptation: Use plant-based milk (like almond or soy) and vegan ghee to make these pedas completely plant-based.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: My friend, Priya, loves adding a tiny pinch of nutmeg along with the cardamom for a warmer flavour. Feel free to experiment!
• Festival Adaptations: These pedas are amazing for Diwali, Holi, and Ganesh Chaturthi. I often make a larger batch during these festivals to share with family and friends.

Serving Suggestions

Paneer pedas are best enjoyed at room temperature. Serve them with a glass of warm milk or a cup of masala chai. They also make a lovely addition to any Indian sweets platter.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

• What type of milk is best for making paneer peda? Full-fat milk gives the richest, softest results.
• Can I use almond flour instead of cashew powder? You can, but the flavour will be different. Cashew powder provides a unique richness.
• How do I prevent the pedas from becoming too dry? Don’t overcook the mixture, and add a teaspoon of milk if it seems too dry.
• What is the shelf life of homemade paneer pedas? They’ll stay fresh for up to 3 days at room temperature, or a week in the fridge.
• Can I add other nuts like pistachios to the peda mixture? Absolutely! A handful of chopped pistachios would add a lovely colour and texture.

Enjoy making these delicious Paneer Pedas! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!