Kesar badam peda
Simple and easy diwali sweet recipe
Servings: 13 mini pedas
Ingredients
- ¼ cup Almond | badam
- 1 pinch Saffron
- 2 tbsp Sugar
- 3 tbsp Milk
- ½ cup Milk powder
- ½ tsp Ghee + little to grease hands
Instructions
- Soak almonds in hot water for 15 minutes and take out the skin.
- Soak saffron in lukewarm milk.
- Grind these almonds and sugar into a fine paste.
- Grind this into a smooth paste using saffron milk.
- In a heavy-bottomed pan add the badam mixture, ghee, and milk powder.
- Keep in a medium-low flame and start stirring this continuously.
- Stir this till the whole mixture comes to a whole mass
- Allow this to cool. With hands, slightly greased with hands make the whole mass into a smooth dough.
- Make pedas of your desired size. You can use a cookie cutter too to shape them. Roll them into a chapati and cut them in a cookie cutter.
- Kesar badam peda are ready to serve. This can be stored at room temperature for a day.
- Can be stored in the refrigerator for 3-4 days.
Notes
1. The entire process can be done in the microwave too. Stir in very frequent intervals.
2. You can garnish with coarsely chopped Badam or Milk masala.
3. If the final mass is a bit dry while making pedas just sprinkle a few drops of milk and knead it without any cracks. Do not add more, it will lessen the shelf life.
4. If you feel it is slightly sticky add 1 tbsp of milk powder and microwave it for a minute or cook it in a pan.
5. Kesar badam peda stays good for 3-4 days in the refrigerator.
