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 doodh, badam kheer etc.
- 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
- 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 ½ 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!
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!
