Saffron Peda Recipe – Easy Milk Powder Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Saffron Peda Recipe – Easy Milk Powder Indian Sweet

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and sometimes you just need a little something traditional and comforting. That’s where these Saffron Pedas come in. They’re unbelievably easy to make, especially with milk powder, and the delicate saffron flavor is just… divine. I first made these for Diwali a few years ago, and they’ve been a family favorite ever since! Let’s get started, shall we?

Why You’ll Love This Recipe

These pedas are perfect when you’re craving a classic Indian sweet but don’t want to spend hours in the kitchen. They come together surprisingly quickly, and honestly, the ingredient list is pretty short and sweet (pun intended!). Plus, the aroma of saffron filling your kitchen is just heavenly. They’re soft, melt-in-your-mouth good, and guaranteed to impress!

Ingredients

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

• 2 cups milk powder (approx. 150g)
• 1 tin (395g) condensed milk
• A pinch of saffron strands
• 2 tbsp butter
• 2 tsp butter or ghee

Ingredient Notes

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

• Milk Powder Quality: I recommend using a good quality, full-fat milk powder for the best texture and flavor. The cheaper ones can sometimes leave a slightly grainy texture.
• Saffron Grade & Source: Saffron is the star here, so splurge a little! Look for good quality, vibrant red saffron strands. Kashmiri saffron is considered the best, but Spanish saffron works beautifully too. A little goes a long way!
• Ghee vs. Butter: You can use either butter or ghee (clarified butter). Ghee adds a lovely nutty flavor and is more traditional, but butter works just fine if that’s what you have on hand.
• Condensed Milk Brand Recommendations: Any good quality condensed milk will do. I usually use Amul or Nestle, but feel free to use your favorite brand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s infuse that beautiful saffron. Soak a pinch of saffron in 1 tablespoon of warm milk for about 10 minutes. This will release all its gorgeous color and flavor.
2. In a non-stick pan, combine the milk powder and condensed milk. Mix it really well until you get a smooth, lump-free paste. It should be similar in consistency to thick idli batter.
3. Add the 2 tablespoons of butter or ghee to the pan. Now, this is where the patience comes in! Cook the mixture on low heat, stirring constantly to prevent it from sticking and burning.
4. Pour in the saffron-infused milk. If you like a little extra flavor, you can also add about ¼ teaspoon of Everest Milk Masala (or any milk masala you prefer) at this stage.
5. Keep stirring! Cook for 7-8 minutes, until the mixture starts to come together and forms a soft ball that doesn’t stick to the sides of the pan. This is how you know it’s ready.
6. Take the pan off the heat and let the mixture cool slightly until it’s warm enough to handle.
7. Grease your hands and a rolling pin with a little butter or ghee. This is essential – the mixture is sticky! Knead the mixture into a pliable dough.
8. Roll out the dough and use a cookie cutter to create fun shapes. Or, you can simply roll small balls and flatten them slightly with your palm.
9. Finally, let the pedas set for a bit before serving or refrigerating. They firm up as they cool.

Expert Tips

• Low and Slow: Seriously, low heat is key. Don’t rush this process, or you’ll end up with burnt pedas.
• Non-Stick Pan: A good non-stick pan is your best friend here. It makes everything so much easier.
• Constant Stirring: I can’t stress this enough! Stir, stir, stir!

Variations

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

• Vegan Adaptation: Use plant-based milk powder and condensed milk alternatives. Coconut condensed milk works surprisingly well!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level: Add a pinch of cardamom powder for a warm, fragrant twist. My grandmother always added a tiny bit of nutmeg too!
• Festival Adaptations: For Diwali, I like to decorate the pedas with edible silver leaf (varak). For Holi, you could add a tiny drop of food coloring to make them festive.

Serving Suggestions

These pedas are delicious on their own with a cup of chai. They also make a lovely addition to any Indian sweets platter. I love serving them after a big meal, or just as a little afternoon treat.

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. They tend to dry out a bit in the fridge, so you might want to add a tiny drop of milk to soften them up before serving.

FAQs

Let’s answer some common questions:

• What is the shelf life of pedas made with milk powder? Pedas made with milk powder generally last for 3 days at room temperature and up to a week in the refrigerator.
• Can I make pedas without condensed milk? It’s tricky, but you can try substituting with a sugar syrup made with equal parts sugar and water. You’ll need to adjust the cooking time accordingly.
• How do I prevent the peda mixture from sticking to the pan? Use a good quality non-stick pan and stir constantly! Greasing your hands and rolling pin is also crucial.
• What is the best way to store homemade pedas? Store them in an airtight container at room temperature or in the refrigerator.
• Can I add nuts or dried fruits to this peda recipe? Absolutely! Chopped pistachios, almonds, or raisins would be delicious additions. Add them towards the end of the cooking process.

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