Kesar Peda {Saffron Milk Fudge}

by Kiran on October 30, 2015 · 11 comments

in Desserts, Indian, Mithai

Happy Karva Chauth!

I got this post all typed up and ready to go-live yesterday, but alas, the site was down. I guess it’s never too late to make fudge since its just as easy as making a bowl of oatmeal for breakfast.

But funner and so festive!

Kesar Peda {Saffron Milk Fudge} | @KiranTarun http://kirantarun.com/food
We are super busy today, trying to get everything done for the auspicious festivities of Karva Chauth. It’s a 1 whole day of observing fast and adorning our bridal trousseau.

Cooking too. All while fasting.

Trying to keep busy to avoid thinking about water or food. Or adrak ki chai, which is so tough. Chai is a huge weakness for me.

Kesar Peda {Saffron Milk Fudge} | @KiranTarun http://kirantarun.com/food
And Indian sweets (mithai). If you don’t know already, I have a HUGE SWEET TOOTH for indian sweets. It’s usually very easy to make and full of fragrance from spices and melt-in-your mouth goodness from ghee.

Drool.

A huge realization about Indian sweets are the absence of eggs. Which is so mind boggling. And these peda’s are just that — so easy to make, it’s almost a laugh not to attempt making it.

Kesar Peda {Saffron Milk Fudge} | @KiranTarun http://kirantarun.com/food

Print This Recipe Print This Recipe

Makes about 22 peda’s

Ingredients:

  • 2 cups of fresh shredded khoa (concentrated milk solids) or powdered milk
  • 1/4 cup sugar
  • 1/4 cup of warm milk
  • a healthy pinch of saffron threads, crushed
  • 1/2 tsp cardamom powder
  • a little ghee
  • some sliced pistachios for garnish

Directions:

  1. Combine warm milk, crushed saffron threads and cardamom powder into a small bowl. Stir, set aside and allow to bleed for a few minutes.
  2. Add freshly shredded khoa/powdered milk and sugar into a wide non-stick skillet. Heat pan on medium-low. Stir until khoa just begins to melt.
  3. Drizzle in saffron milk and stir constantly for 5 minutes or until a loose dough begins to form.
  4. Oil a clean surface and your hands with ghee, and dump the very soft dough onto the clean surface to cool slightly. Do not cool dough completely because it’ll be impossible to knead a cooled dough for a smoother fudge.
  5. Once it’s safe enough to handle the hot dough, begin kneading lightly for 5 minutes or until the dough is smooth. Do no over-knead of put too much pressure while kneading. It will cause the dough to bleed oil and loose moisture, hence you’ll end up with a grainy texture.
  6. Divide dough into equal portions. Roll dough balls between oiled palms and apply a very gently pressure till the dough balls are smoothly rounded. Work fast to avoid dough from drying out.
  7. If you are using a peda press, lightly flatten dough balls before applying the press.
  8. If not, just lightly flatten each smoothen dough ball between your palms before garnishing it with a piece of pistachio.
  9. Enjoy kesar peda’s fresh and consume within 2 days.

 

Kesar Peda {Saffron Milk Fudge} | @KiranTarun http://kirantarun.com/food
Off to clean and cook, all while trying to wean my thoughts away from chai and peda’s. I’m praying the clouds are clear tonight, and the moon wouldn’t play hide-and-seek as usual, when its time to break the fast.

Fingers crossed! Have a blessed day 🙂

Have you tried making peda’s or homemade fudge before? What is your favorite recipe?

 

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{ 11 comments… read them below or add one }

1 Rebecca@Figs and Pigs October 31, 2015 at 5:50 AM

This is the prettiest fudge Ive ever seen.

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2 Kiran November 10, 2015 at 5:49 PM

Awww, thanks so much Rebecca. Hope you are doing well 🙂

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3 Ashwini November 1, 2015 at 1:18 AM

Very nice 🙂

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4 Kiran November 10, 2015 at 5:58 PM

Thanks Ashwini 🙂

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5 Angie@Angie's Recipes November 1, 2015 at 1:46 AM

When I think of fudge, tons of sugar usually come to my mind…but these are so different with just 1/4 cup of sugar..and the result is so amazing.
Angie@Angie’s Recipes recently posted..Vegan Buckwheat Bread with Sunflower Seeds and Pear Sauce

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6 Kiran November 10, 2015 at 6:00 PM

Angie — Indian version of fudge can be tooth achingly sweet too. I just tone it down here 🙂

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7 julie November 10, 2015 at 9:24 PM

pedas looks perfect for the festive season..Happy Diwali to u n family,Kiran:)
julie recently posted..Ghee Mysore Pak (Step by Step Pics) & Diwali Wishes !!!

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8 Kiran November 12, 2015 at 2:23 PM

Thank you so much, Julie! xo

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9 Sophie November 14, 2015 at 4:54 AM

I made these tasty beauties & loved creating them in the kitchen! It was fun! 🙂

They are utterly delicious & addictive too! 🙂
Sophie recently posted..Vegan No-bake clementine cheesecake!

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10 MyKabulKitchen November 22, 2015 at 2:52 PM

This reminds me of fudge we make, and I love the use of saffron! I would have this for breakfast any day 🙂
Such lovely pictures once again!
MyKabulKitchen recently posted..From Kabul to Paris: Rose Petal Yogurt Opera Cake

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11 Meena Kumari November 30, 2015 at 5:13 AM

Nice recipe. Thanks for sharing 🙂

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