Saffron Peda Recipe – Easy Indian Milk Powder Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Saffron Peda Recipe – Easy Indian Milk Powder Sweet Treats

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and a love for festive Indian treats. Today, I’m sharing a recipe that’s been a family favorite for years – Saffron Peda! These melt-in-your-mouth milk powder pedas are surprisingly easy to make, and the delicate saffron flavor is just divine. I first made these for Diwali a few years ago, and they were a huge hit! Let’s get started, shall we?

Why You’ll Love This Recipe

These saffron pedas are more than just a sweet treat; they’re a little piece of Indian tradition. They’re perfect for festivals, celebrations, or just a cozy afternoon with a cup of chai. Plus, using milk powder makes them super achievable, even if you’re new to Indian sweets. They’re creamy, fragrant, and utterly addictive – trust me!

Ingredients

Here’s what you’ll need to create these little gems:

• 1.5 cup milk powder (about 150g)
• 1/3 cup milk (about 80ml)
• 1/2 cup sugar (about 100g)
• 1/2 teaspoon cardamom powder (about 2.5g)
• 10-12 saffron strands
• 1 teaspoon ghee (about 5ml)
• 1 teaspoon chopped pistachios (about 5g)

Ingredient Notes

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

Saffron: Quality and Bloom

Saffron is the star here, so quality matters! Look for deep red strands. To really unlock that flavor and color, we’ll bloom it in warm water. This releases all the goodness.

Milk Powder: Choosing the Right Type

Full-fat milk powder works best for a richer, creamier peda. You can find it at most Indian grocery stores or online. Avoid using instant milk powder, as it doesn’t have the same texture.

Ghee: The Importance of Clarified Butter

Ghee adds a beautiful nutty flavor and helps bind the pedas together. It’s traditional in Indian sweets, and honestly, it just tastes better! If you’re unfamiliar, ghee is clarified butter – you can find it pre-made or make your own.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is incredible! But if you’re short on time, good quality store-bought cardamom powder will work just fine.

Regional Variations in Peda Making

Pedas come in so many varieties across India! Some use khoya (reduced milk solids) instead of milk powder, while others add different nuts or flavorings like rosewater. This recipe is a simplified version, perfect for home cooks. My friend’s grandmother makes pedas with a hint of nutmeg – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s bloom that saffron. Soak the saffron strands in 2 tablespoons of water and set it aside. This will give it a beautiful color and release its flavor.
2. In a non-stick pan, combine the milk and milk powder. Mix well until everything is smooth and there are no lumps. Nobody wants lumpy pedas!
3. Now, cook the mixture on low heat. Stir continuously for about 4-5 minutes, until it starts to thicken. Patience is key here – we want a nice, thick consistency.
4. Remove the pan from the heat. Add the sugar, cardamom powder, ghee, and the saffron water (saffron strands and all!). Mix everything really well.
5. Return the pan to low heat for just one minute. This helps everything blend together beautifully into a smooth, homogenous mixture.
6. Grease your hands with a little ghee – this prevents the mixture from sticking. Take a small portion of the warm mixture and roll it into a ball. Repeat until you have 12-15 pedas.
7. Gently flatten each ball with a peda stamp (if you have one!) or the bottom of a glass. This gives them that classic peda shape.
8. Sprinkle some chopped pistachios on top for a little color and crunch.
9. Let the pedas cool completely before serving. This allows them to firm up and the flavors to meld.

Expert Tips

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

Achieving the Perfect Peda Texture

The key is to cook the milk powder mixture until it’s thick enough to hold its shape, but not so thick that it becomes dry.

Preventing Pedas from Cracking

Greasing your hands well with ghee is crucial! Also, don’t overcook the mixture, as that can make the pedas brittle.

Working with Warm Milk Mixture

The mixture is easiest to work with when it’s still warm, but cool enough to handle. If it gets too cool, it will become difficult to roll.

Using a Peda Stamp or Alternative Methods

If you don’t have a peda stamp, a small cookie cutter or even the bottom of a glass works perfectly!

Variations

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

Vegan Peda Adaptation

Substitute the ghee with coconut oil and use plant-based milk powder.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check the label on your milk powder to be sure.

Adjusting Sweetness Level

Feel free to adjust the amount of sugar to your liking. Start with 1/2 cup and add more if needed.

Festival Adaptations (Holi, Diwali, Janmashtami)

For Holi, you can add a pinch of edible green color! During Janmashtami, a tiny drop of rosewater adds a lovely fragrance.

Serving Suggestions

These pedas are delicious on their own, but they also pair beautifully with a cup of masala chai or a glass of cold milk. They’re perfect for gifting too – package them in a pretty box for a thoughtful treat.

Storage Instructions

Store the 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

Got questions? I’ve got answers!

What is the shelf life of saffron pedas?
They’re best enjoyed within 3-4 days at room temperature, or up to a week in the fridge.

Can I make pedas ahead of time?
Yes, you can! They actually taste even better the next day as the flavors meld.

What can I substitute for ghee in this recipe?
You can use coconut oil or unsalted butter, but ghee really gives the most authentic flavor.

How do I know when the milk mixture is the right consistency?
It should be thick enough to hold its shape when you try to roll it into a ball, but still soft and pliable.

Can I add other nuts like almonds or cashews?
Absolutely! Feel free to experiment with your favorite nuts. A sprinkle of chopped almonds or cashews would be lovely.

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!