Kesar Peda Recipe: Quick Answer
This kesar peda recipe needs just 5 ingredients and about 30 minutes. Kesar peda is roasted mawa mixed with powdered sugar, elaichi and soaked kesar, then shaped by hand. Roast 250 g mawa in ghee on low flame for 6–8 minutes, add 10–12 soaked kesar strands, then cool till warm. Knead in ½ cup powdered sugar and shape into 14–16 pedas.
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What makes kesar peda different
This is the simple, soft, pale-gold kesar peda. It’s not the brown Mathura peda, which is roasted much longer till the mawa caramelises.
- Mawa stays light, so the kesar colour shows
- Sugar goes in after cooking, so it stays soft
- No cutting or setting tray needed
Ingredients
Use fresh, soft mawa. Dry or old mawa makes pedas crack.
| Ingredient | Amount |
|---|---|
| Mawa (khoya), crumbled | 250 g |
| Powdered sugar | ½ cup (about 80 g) |
| Kashmiri kesar | 10–12 strands |
| Warm milk (to soak kesar) | 1 tbsp |
| Elaichi powder | ¼ tsp |
| Ghee | 1 tsp |
| Pista, chopped | 1 tbsp |
- Makes: 14–16 pedas
- Time: 15 min cooking + 10 min cooling + 10 min shaping
Step 1: Soak the kesar
Start with this so it has time to give colour.
- Soak 10–12 strands in 1 tbsp warm milk
- Leave for 15–20 minutes
- Keep 14–16 extra strands aside for the top, if you like
Step 2: Roast the mawa
Heat 1 tsp ghee in a heavy kadhai. Add the crumbled mawa and stir on low flame.
- Roast for 6–8 minutes
- It melts a little, then turns soft and smooth
- Stop before it changes colour
Step 3: Add kesar
Pour in the soaked kesar with its milk. Cook for 1–2 more minutes, stirring.
- The mawa turns pale yellow
- It should look like one smooth mass, not runny
Step 4: Cool till warm
Move the mawa to a plate and let it cool for about 10 minutes. It should be warm, not hot.
- If you add sugar to hot mawa, it melts and the dough turns sticky
- If it cools fully, it gets harder to shape
Step 5: Knead with sugar
Add the powdered sugar and elaichi powder to the warm mawa. Knead with your palm for 2–3 minutes.
- The dough should feel smooth and soft
- Too sticky? Chill it for 10 minutes
- Too dry? Add 1 tsp warm milk
Step 6: Shape the pedas
Grease your palms with a drop of ghee. Make 14–16 small balls and flatten each one gently.
- Press your thumb lightly in the centre
- Put a little pista and 1 kesar strand in the dent
- Leave them for 30 minutes to firm up
Tips from my kitchen
- Low flame only. Mawa sticks and browns fast
- Powdered sugar, not regular. Regular sugar won’t dissolve in warm mawa
- Cracks while shaping? The mawa is too dry. Knead in a few drops of milk
- Want them richer? Add 1 tbsp milk powder with the sugar
- Use good kesar. In peda, a few strands should give clear colour. I prefer Mongra for its denser fragrance and flavour
Which kesar to use
Since peda is shaped by hand and eaten in one or two bites, the kesar flavour is right up front. Real Kashmiri kesar makes a big difference.
- Strongest aroma: (read: Mongra Saffron)
- Spot fake kesar: (read: How to Identify Pure Kashmiri Kesar)
- Trusted brands: (read: Best Saffron Brands in India)
More kesar mithai for Diwali
Pedas go well in a Diwali box with barfi and other sweets.
- (read: Kesar Barfi Recipe)
- (read: Kesar in Diwali Sweets)
Kesar Peda Recipe FAQs
How much kesar for 250 g mawa peda? 10–12 strands soaked in 1 tbsp warm milk, plus 1 strand on top of each peda for garnish.
Why are my pedas sticky? The sugar went in while the mawa was too hot. Chill the dough for 10 minutes and shape again.
Why are my pedas cracking? The mawa is dry or over-roasted. Knead in a few drops of warm milk.
How long do kesar pedas last? 2–3 days at room temperature and up to a week in the fridge in an airtight box.
What is the difference between kesar peda and Mathura peda? Mathura peda is roasted till brown and coated in boora sugar. Kesar peda stays light and gets its colour from kesar.
