Kesar Peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava.
Ingredients1/4 tsp saffron (kesar) strands
2 cups crumbled mava (khoya)
1 tsp milk
1/2 cup sugar
1/4 tsp cardamom (elaichi) powder
Method* Combine the saffron and milk in a small bowl, mix very well and keep aside.
* Heat the mava in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously.
* Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
* Transfer the mixture into a thali and spread it evenly. Cover it with a lid and keep aside for a day.
* Crumble the mava mixture, add the cardamom powder and saffron-milk mixture and mix very well.
* Divide the mixture into 16 equal portions and shape each portion into a round flat 376 mm. (1½”) diameter circle.
* Serve or store in an air-tight container and refrigerate.