Kesar peda is a delicious saffron infused milk fudge. Here’s an easy recipe to make delicious kesar peda this festive season!
Peda | Pedha | Penda | Pera is basically an Indian milk fudge, prepared from mawa/khoya ( milk solids) and sugar, mostly flavored with cardamom.
I can never get enough of these. If I eat one, I know I’m going to gobble up more. They are so addictive and my big sweet tooth can never get enough of these Indian milk sweets like kheer, carrot halwa, milk cake, faluda , milk toffee etc. Seriously yum!!
Peda is often prepared during various festivals in India like Ganesh Chaturthi, Diwali, Raksha Bandhan, and the likes, on auspicious occasions, during weddings, and sometimes these sweet treats are distributed to family, friends, and neighbors by kid’s parents upon achieving success and reaching milestones in school/college or upon the birth of a newborn. It is simply a really nice and sweet gesture of sharing your happiness with everyone.
Most Indian sweets use khoya/mawa as the core ingredient. Making mawa at home the traditional way is a rather lengthy and painstaking procedure. There are many ways of making it in a few minutes using the microwave. You could easily find a lot of quick recipes on the web to make mawa the easier way.
I simply used this ready-made milk-mawa powder which I purchased from the Indian grocery store and it works great. The end product is just like the ones you would get at a sweet mart in India 🙂 You could use regular khoya too, simply grate it (let it thaw if frozen) and follow the recipe.
Enjoy these yummy, homemade kesar pedas this festive season 🙂
- STEP BY STEP INSTRUCTIONS TO MAKE KESAR PEDA RECIPE
- HOW TO MAKE KESAR PENDA?
- Kesar Peda Recipe| Kesar Penda
STEP BY STEP INSTRUCTIONS TO MAKE KESAR PEDA RECIPE
1.Soak saffron strands in 1 tablespoon of lukewarm milk for about 10 minutes.
2.Heat ghee in a non-stick pan. Once the ghee is warm, add in the milk, mawa powder, saffron infused milk, sugar & stir continuously to break any lumps.
3.The mixture will start bubbling. Keep stirring and scraping the sides to prevent the milk mixture from sticking at the bottom of the pan.
(After 5 minutes of stirring)
(After another 6 minutes of stirring)
4.When most of the moisture is lost, add in the cardamom powder. Mix well.
(After further 2 minutes of stirring)
5.After another 5-7 minutes, the mixture will almost form a dough. Pinch a small mixture and roll between your fingers to see if you can form a round smooth ball. be careful as the mixture is very hot. If you can form a ball, then switch off the heat, transfer the dough to a plate. If the mixture is still sticky then continue cooking for another 3-5 minutes on low heat. Once it is warm enough to handle, make pedas with greased hand. I used a fondant mold to create the flower shape.
HOW TO MAKE KESAR PENDA?
Kesar Peda Recipe| Kesar Penda
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 3/4 cup milk-mawa powder or 100 grams khoya, grated or crushed
- 3/4 cup whole milk
- 6 tbsp sugar, adjust as per desired sweetness
- 1 tbsp lukewarm milk
- 12-15 strands of saffron
- 1 tbsp ghee
- 3/4 tsp green cardamom powder
Instructions
- Soak saffron strands in 1 tablespoon of lukewarm milk for about 10 minutes.
- Heat ghee in a non-stick pan. Once the ghee is warm, add in the milk, mawa powder, saffron infused milk, sugar & stir continuously to break any lumps.
- The mixture will start bubbling. Keep stirring and scraping the sides to prevent the milk mixture from sticking at the bottom of the pan.
- When most of the moisture is lost, add in the cardamom powder. Mix well.
- After another 5-7 minutes, the mixture will almost form a dough. Pinch a small mixture and roll between your fingers to see if you can form a round smooth ball. be careful as the mixture is very hot. If you can form a ball, then switch off the heat, transfer the dough to a plate. If the mixture is still sticky then continue cooking for another 3-5 minutes on low heat. Once it is warm enough to handle, make pedas with greased hand. I used a fondant mold to create the flower shape.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
*Recipe loosely adapted from here
Kesar Peda Recipe| Kesar Penda
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 3/4 cup milk-mawa powder or 100 grams khoya, grated or crushed
- 3/4 cup whole milk
- 6 tbsp sugar, adjust as per desired sweetness
- 1 tbsp lukewarm milk
- 12-15 strands of saffron
- 1 tbsp ghee
- 3/4 tsp green cardamom powder
Instructions
- Soak saffron strands in 1 tablespoon of lukewarm milk for about 10 minutes.
- Heat ghee in a non-stick pan. Once the ghee is warm, add in the milk, mawa powder, saffron infused milk, sugar & stir continuously to break any lumps.
- The mixture will start bubbling. Keep stirring and scraping the sides to prevent the milk mixture from sticking at the bottom of the pan.
- When most of the moisture is lost, add in the cardamom powder. Mix well.
- After another 5-7 minutes, the mixture will almost form a dough. Pinch a small mixture and roll between your fingers to see if you can form a round smooth ball. be careful as the mixture is very hot. If you can form a ball, then switch off the heat, transfer the dough to a plate. If the mixture is still sticky then continue cooking for another 3-5 minutes on low heat. Once it is warm enough to handle, make pedas with greased hand. I used a fondant mold to create the flower shape.
Jackfruit Sandon is a delicious Goan style steamed rice cake flavored with jackfruit pulp. It is sweet, dense, and soft, and can be enjoyed for breakfast or as a light snack!
The Konkan region and southern India are blessed with an abundance of jackfruits! The jackfruit has a distinct aroma and a sweet taste. It comes in 2 varieties, one is hard called kappa and the other is the soft variety called rassal . I prefer the rassal variety, simply coz when it’s ripe it just melts in the mouth.
A lot of people irk at the very mention of the word jackfruit, it is not everyone’s cup of tea and its taste is something that has to be acquired. I have been enjoying this exotic fruit every summer vacations spent in Goa, and so I love it ever since I was a child!
It’s not very easy to spot them here in the US, except for the Indian and Asian stores I guess. I spotted one at the Asian store when my in-laws had visited us last year and of course, I was so excited to see the jackfruit even though it was not the soft variety.
My Mum in law made this jackfruit sandon. Surprisingly, I don’t know how but I hadn’t tasted it until she made it, now being an avid jackfruit lover and all things sweetened with cardamom and jaggery, I loved it.
So the other day when I saw jackfruit at the store again, I decided on making this jackfruit sandon and sharing it on the blog. A sandon is nothing but a steamed rice cake, and here it’s flavored with jackfruit pulp, so it’s a jackfruit sandon. Sandon or sannas as basically a Goan version of South Indian idli’s .
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STEP BY STEP INSTRUCTIONS TO MAKE JACKFRUIT SANDON | STEAMED GOAN JACKFRUIT CAKE
HOW TO MAKE JACKFRUIT SANDON | STEAMED GOAN JACKFRUIT CAKE?
Jackfruit Sandon (Steamed Goan Jackfruit Rice Cake )
Goan sannas (Plain and sweet version)
STEP BY STEP INSTRUCTIONS TO MAKE JACKFRUIT SANDON | STEAMED GOAN JACKFRUIT CAKE
1.Pick , wash and soak the rice. Leave it overnight, next morning grind it to a smooth yet thick batter using about 1 & 1/4 cups water approx. Add water gradually and grind.
2.Clean the jackfruit arils well, remove the seed. Make a purée of jackfruit using less than 1/4 cup of water. You may not need to add any water for the soft variety.
3.In a mixing bowl, add ground rice, jackfruit purée, cardamom powder, salt, and jaggery. Mix well to incorporate everything, you can taste little of the batter and adjust sweetness adding more jaggery if required. You can also add some finely chopped jackfruit pieces for additional texture.
4.Transfer about 2 tablespoons of batter to a greased idli plate, or transfer to the entire batter to a greased 9-inch cake tin.
5.Heat little water in the idli steamer, bring to a boil, now transfer the idli rack to the steamer, cover with lid and steam for about 10-12 minutes or until a toothpick inserted comes out clean.
6.Once it’s slightly warm, unmould the sandon with the help of a blunt knife, Enjoy these warm for breakfast.
NOTES
1.Although this is soft, this is supposed to be dense and not as fluffy as regular idli, as it is not fermented. However, if you want a soft and spongy texture, you may add about 1/4 to 1/2 teaspoon baking soda or eno into the batter, mix well and steam immediately. Do not let the batter sit once baking soda is added. Alternatively, you can also ferment the batter with yeast until it doubles and then proceed with the steaming.
2.For an additional flavor, use coconut milk instead of water for grinding the batter.
HOW TO MAKE JACKFRUIT SANDON | STEAMED GOAN JACKFRUIT CAKE?
Jackfruit Sandon (Steamed Goan Jackfruit Rice Cake )
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups parboiled rice
- about 12-14 jackfruit pods (1 & 1/4 cup jackfruit purée), I used the kappa variety, but please do use the rassal variety if you can get them
- 1/2 tsp cardamom powder
- 1 tsp salt, or to taste
- 1 to 2 tsp clarified butter ghee
- 1/4 to 1/2 cup sugarcane jaggery, adjust as per desired sweetness, also take into account the sweetness of jackfruit
Instructions
- Pick , wash and soak the rice. Leave it overnight, next morning grind it to a smooth yet thick batter using about 1 & 1/4 cups water approx. Add water gradually and grind.
- Clean the jackfruit arils well, remove the seed. Make a purée of jackfruit using less than 1/4 cup of water. You may not need to add any water for the soft variety.
- In a mixing bowl, add ground rice, jackfruit purée, cardamom powder, salt, and jaggery. Mix well to incorporate everything, you can taste little of the batter and adjust sweetness adding more jaggery if required. You can also add some finely chopped jackfruit pieces for additional texture.
- Transfer about 2 tablespoons of batter to a greased idli plate, or transfer to the entire batter to a greased 9-inch cake tin.
- Heat little water in the idli steamer, bring to a boil, now transfer the idli rack to the steamer, cover with lid and steam for about 10-12 minutes or until a toothpick inserted comes out clean.
- Once it’s slightly warm, unmould the sandon with the help of a blunt knife, Enjoy these warm for breakfast.
Notes
- Although this is soft, this is supposed to be dense and not as fluffy as regular idli, as it is not fermented. However, if you want a soft and spongy texture, you may add about 1/4 to 1/2 teaspoon baking soda or eno into the batter, mix well and steam immediately. Do not let the batter sit once baking soda is added. Alternatively, you can also ferment the batter with yeast until it doubles and then proceed with the steaming.
- For an additional flavor, use coconut milk instead of water for grinding the batter.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
