Kesar Elaichi Peda | Kesar Peda | Sweet Recipes

Melt in the mouth, fragrant and favourite, kesar elaichi peda
10/30/2018 8:42:58 PM vindhyadesai

Kesar Elaichi Peda

As a kid I was always fascinated by big sweet shops. The idea of tasty, succulent sweets all lined up behind a counter makes one drool isn’t it? I have always loved pedas, there are all shapes of pedas, round, square, oval or random shaped. And the flavours, simply superb, kesar, badam, kaju, pista, elaichi, gulab and what not. The best ones for me are the elaichi peda or kesar elaichi peda with a distinct peda stamp/chaap.
Kesar elaichi peda is a standard when it comes to Indian sweets. The shape, the texture and the taste, all of it a perfect combination. Whether from bakeries, sweet stalls or from milk parlours (how many of you buy kesar elaichi peda from Nandini shops in Karnataka?)

These kesar elaichi peda or pedhe can be made in many ways. A laborious method of making is by boiling and reducing milk for a long time. With the milk solids left over, delicious kesar elaichi peda are made. Here I have given a slightly easier method using milk powder and condensed milk. Remember condensed milk has sugar in it. Do checkout my regular method doodh peda recipe.
More peda recipes from FOI, Dharwad peda, doodh peda. Checkout other sweet recipes from FOI such as kaju pista rolls, kaju katli, 7 Cups barfi, kalakand, badam halwa etc. Also more kesar-elaichi combo recipes, kesar elaichi shrikhand, kesar elaichi doodhbadam kheer etc.

Kesar Elaichi Peda | Kesar Peda | Sweet Recipes
 
Prep time
Cook time
Total time
 
Melt in the mouth, fragrant and favourite, kesar elaichi peda
Author:
Recipe type: Sweet
Cuisine: Indian
Serves: 25 1Tbsp sized peda
Ingredients
  • 1 tin or 1⅓~ cups or 397 Gms condensed milk
  • 1½ Cups milk powder
  • 5-6 elaichi powdered
  • 1 big pinch kesar/saffron
  • 1-2 Tbsp warm milk
  • 1 Tbsp + ½ Tsp ghee
Method
  1. In a small bowl, add 1 Tbsp warm milk and add the kesar/saffron strands
  2. Keep all ingredients ready, condensed milk, powder elaichi in a mortar and measure out the milk powder
  3. Grease 1 Tbsp ghee in a pan, add condensed milk
  4. Add milk powder and mix well
  5. Keep mixing on low flame
  6. Let it get mixed well and become one lump (takes around 5 mins)
  7. Add elaichi and mix well
  8. Next add kesar milk and mix well
  9. Keep on low flame and keep mixing
  10. When it turns into a non-sticky mass and comes together turn off heat
  11. Add ½ Tsp ghee and mix well
  12. Let it cool slightly, knead into a dough
  13. When it becomes warm and you can handle the dough, measure 1 Tbsp pedas
  14. Stamp with peda stamp or just make regular prasad peda
  15. Repeat till mixture is exhausted
  16. Let them cool, enjoy!
Notes
Greasing the pan with ghee enriches the mixture and ensures mixture does not stick to the bottom of the pan

Always cook the mixture on low flame or you will end up with a caramelized dehydrated milk mixture. Remember to keep stirring all the time

Ensure not to thicken the mixture a lot, you will get hard pedas

Also do not to remove the mixture from heat when it is still sticky, check before removing

Add only elaichi if you prefer or do not have kesar/saffron on hand

Remember condensed milk has sugar in it. Extra sugar is not needed!

Kesar Elaichi Peda Stepwise:
In a small bowl, add 1 Tbsp warm milk and add the kesar/saffron strands
Keep all ingredients ready, condensed milk, powder elaichi in a mortar and measure out the milk powder
Grease 1 Tbsp ghee in a pan, add condensed milk
Add milk powder and mix well
Keep mixing on low flame
Let it get mixed well and become one lump (takes around 5 mins)
Add elaichi and mix well
Next add kesar milk and mix well
Keep on low flame and keep mixing
When it turns into a non-sticky mass and comes together turn off heat
Add 1/2 Tsp ghee and mix well
Let it cool slightly, knead into a dough
When it becomes warm and you can handle the dough, measure 1 Tbsp pedas
Stamp with peda stamp or just make regular prasad peda
Repeat till mixture is exhausted
Let them cool, enjoy!

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