Ingredients:

  • 1/4 teaspoon Saffron Threads (Kesar)
  • 2 tablespoons Warm Milk (Whole Milk preferred)
  • 1 cup Milk Powder (Full Fat preferred)
  • 1/2 cup Granulated Sugar
  • 2 tablespoons Ghee (Clarified Butter)
  • 2 tablespoons Heavy Cream (or Evaporated Milk)
  • 1/4 teaspoon Ground Cardamom (Elaichi)
  • 1 tablespoon Slivered Pistachios or Almonds (Optional Garnish)

Instructions:

  1. Gently combine saffron threads and warm milk in a small bowl. Set aside to steep and release colour and flavour.
  2. In the dry saucepan (off the heat), whisk together the milk powder and granulated sugar until thoroughly combined.
  3. Add the ghee and heavy cream to the dry mix. Stir until a coarse, crumbly mixture forms.
  4. Place the saucepan over low to medium-low heat. Start stirring constantly and gently.
  5. Continue stirring for 5–7 minutes. The mixture will come together into a soft dough ball, pulling cleanly away from the bottom of the pan.
  6. Remove the pan from the heat immediately. Stir in the bloomed saffron milk mixture and the ground cardamom until the colour is uniform.
  7. Transfer the dough to a greased plate or tray. Allow it to cool for 10–15 minutes until it is warm enough to handle.
  8. Lightly grease your palms. Pinch off small, equal-sized portions of the dough. Roll each portion into a smooth ball, then gently flatten it slightly into a disc shape.
  9. If desired, use the back of a spoon or your thumb to press a decorative dimple into the centre of each Peda.
  10. Place the shaped Kesar Peda on a serving platter. Sprinkle with slivered nuts if desired, and allow them to set completely at room temperature for about 1 hour before serving.