Kesar Malaai Peda
Prayers and ‘Prasadam’
#Janmashtami is a time for prasad, prayers, fasting, chanting, and festive fervour. The atmosphere echoes with bhajans narrating the frolics of nand laal while the devotees visit temples in all their finery. Surprise your family with these quick, lip-smacking kesar pedas!
Wholesome Verka Milk, and Verka Milk Powder will make the job so easy!
- 200 gm fresh khoya
- ½ cup Verka Whole Milk
- 125 gm sugar
- ½ cup Verka Milk Powder
- 4 strands saffron
- 6 green ‘elaichi’
- 10-12 pistachios
- A pinch of grated nutmeg
- 1-2 tsp Verka Ghee
- Use a deep kadhaai to crumble the khoya well, along with the milk and saffron. Make it as smooth as possible.
- Blend in the milk powder and sugar, then set up on medium heat.
- Keep stir cooking on a low flame so that the sugar does not burn.
- Chop the pistachios and grind the elaichi seeds finely.
- Remove from heat when the sugar has dissolved and the mixture has thickened to a molten state. Stir in grated nutmeg and half the elaichi powder.
- Grease a platter with ghee and pour the mixture over it for quick cooling.
- Now grease your fingertips and pinch out even sized portions of the mixture to shape into balls.
- Place the spheres on a tray, flatten slightly, and garnish with pistachios and a dusting of elaichi powder.
- Serve at room temperature.
Note: If you have a block of khoya you can also grate it instead of crumbling. Do not overcook the mixture or else the pedas will become chewy. Almonds can also be used instead of the pistachios. You can make shape the pedas into interesting figures. Level the warm mixture on the platter, cool slightly, and then stamp out into shapes with a cookie cutter!