How to Make Kesar Mawa Peda | केसर मावा पेड़ा | Janmashtami Special | Chef Amrita Raichand

Kesar Mawa Peda

Ingredients
Mawa (Khoya) - 500 gms
Milk(warm) - 2 tbsp
Powdered Sugar - 1/2 cup (or as required)
Cardamom powder - a pinch
Kesar/Saffron - 8-10 strands
Melted ghee for greasing hands while making the Peda.


Method
Soak the saffron strands in warm milk. Keep it aside for atleast 10 mins.
In a cold pan, crumble the khoya. Now switch on the flame & cook on low heat stirring continuously.
Once it's half done (in about 4-5 mins), add the saffron milk.
Cook again till it comes together & leaves the pan.
Remove on a plate & allow the mixture to cool completely.
Then add Cardamom powder & powdered sugar. ( you can adjust the quantity of the sugar depending upon the sweetness of the mawa being used)
Mix well till it resembles a dough.
Make small roundels & shape it like a Peda.
Decorate with Kesar strands. Serve either immediately (tastes the best then, or store in an airtight container and serve as desired)

Recipe note - Please do not keep the Pedas in the Refrigerator as they get very hard otherwise. They stay perfectly fine for 2-3 days at room temperature.

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