Instant Kesar Peda Recipe

Easy recipe to make soft, fudgy, delicious kesar peda with milk powder, condensed milk, ghee and that too in less than 10 minutes! It turns out absolutely delightful and is perfect for festivals like Diwali, Holi, Navratri etc. Both microwave & stovetop methods are covered in the post.

Penda or Peda is a milk based Indian sweet made with sugar, mawa (milk solids), flavoured with aromatic ingredients like cardamom, saffron or coconut. The traditional method of making it is tedious and time consuming but with this instant recipe you can make these yummy peda quickly at home.

These saffron infused peda can be made in microwave or in a pan on stovetop. I have shared both the methods in the post. Though personally I would prefer microwave method as it is faster but you can pick any cooking medium as per your choice.

The instant peda recipe is-

• Vegetarian
• Gluten free
• Easy & quick to make
• Made without khoya or mawa
• Can me made in microwave or stovetop

Almost all of us start missing homemade sweets during festive season but due to hectic schedule it is almost impossible to spend long hours in kitchen. This instant kesar peda will definitely hit the sweet spot while saving all the time, effort and being a perfect crowd pleaser.

Ingredients you’ll need:

Condensed milk: Use sweetened condensed milk to make peda as we will not add any sugar separately. I have used Nestle Milkmaid brand here but you can use any of your choice.

Milk Powder: Use full fat milk powder for rich creamy taste in peda. Always check the fat content on the packaging and pick the brand with highest fat content.

Ghee: Also known as clarified butter, it adds wonderful aroma and gives the peda melt-in-mouth texture. Use good quality desi ghee or you can even use unsalted melted butter.

Flavouring: The peda can be flavoured with cardamom (elaichi) or saffron (kesar). I have added both here as I love this flavour combo. Always soak the saffron strands in warm milk before using to release their colour and aroma.

Nuts: Chopped nuts like almonds, cashews or pistachios add crunchy nutty texture to the soft creamy peda. You can use any nuts of your choice.

The only important tip in this recipe is not to overcook the peda mixture at any time while cooking as condensed milk on overcooking become chewy. To get the perfect texture, cook it till the mixture starts coming together into a soft ball. In microwave it takes exact 3 minutes to reach the correct consistency.

Hope you will like this simple peda recipe. More easy Indian dessert recipes:

• Milk Powder Burfi
• Paan Gulkand Ladoo
• Instant Coconut Laddu
• Til Gud Laddo (Sesame Balls)
• Instant Kalakand (with paneer)

Ingredients: (For 12 Pieces)

• Condensed Milk (sweetened)- 200 grams (7 oz.)
• Milk Powder- 1 cup (~115 gms)
• Ghee- 3 tbsp
• Chopped Pistachios- 2 tbsp (for garnishing)
• Cardamom powder (Elaichi)- 1/4 tsp (optional)
• Milk- 1 tbsp
• Saffron strands (Kesar)- 12 to15

Note:

1. Saffron is added for flavouring. If you are not using it, then do not add milk also.
2. Measuring cup used: 1 cup = 250 ml

Directions:

Microwave Method:

Step 1: Take milk in a small bowl and warm it in microwave. Add saffron strands to it and mix while crushing the strands with back of a spoon. Keep it aside.

Step 2: In a medium bowl, add ghee, condensed milk and milk powder. Mix well while scraping till the base to make smooth lumpfree mixture.

Step 3: Heat it in microwave for 1 minute. This is how it will look after 1 minutes (image below). Mix it with a spatula while scraping the bottom and sides.

Step 4: Microwave it for 1 minute more. Add saffron infused milk and cardamom powder to it and mix once again.

Step 5: Heat in microwave for 1 minute more (it took total 3 minutes from step 3 to 5). Bring it out and mix with a spatula. It may seem liquidy but keep mixing till it begins to bind together (The mixture continues to cook from the warmth of bowl and residual heat)

Step 6: Let the mixture cool down for 3-4 minutes till it is warm enough for you to handle. Apply ghee on your palms, spoon (which you will use for scooping mixture) & a plate (or parchment paper).

Step 7: Take spoonful of mixture and roll it between your palms to make a smooth ball. Place it on greased plate or parchment paper. Repeat this for rest of the mixture. I made 12 peda with this mixture (~25 gm each).

(Tip:The mixture will be slightly sticky but keep applying ghee on your palms in between)

Step 8: Gently press the centre of peda with your finger or thumb to make a dent. Garnish it with chopped pistachios. Let the pedas cool down completely at room temperature before serving.

Stovetop Method:

Instead of making in microwave you can cook the mixture in a pan also.

1. Make saffron milk as explained above in step 1.

2. Mix together condensed milk and milk powder in a a bowl. Heat ghee in a pan and pour this mixture in it. Keep stirring for 2-3 minutes while cooking on low-medium flame.

3. Add saffron milk, cardamom powder and cook for another 2-3 minutes till the mixture starts coming together, leaving the sides of pan. Do not overcook as it can make peda chewy.

4. Transfer the mixture into a bowl immediately (to avoid overcooking) and cool for 3-4 minutes till it gets warm enough to handle. Make peda as explained in steps above.

You can store these kesar penda in an airtight box at room temp for 1-2 days or in fridge for upto a week. I would suggest bringing them out of fridge for 10-15 minutes before serving.

Pin for later:

(P.S: The recipe was updated with better images and additional tips on 25th Oct’ 2024.)

If you try this instant peda recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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(5 votes, average: 5.00 out of 5)

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