So coming back to today's recipe of Kesar Peda or Saffron Peda this is really very easy to prepare and doesn't require much of brain storming to check consistency this and that just simple 6 ingredients and we have our delicious peda ready. Make this easy peda for Karwa Chauth or Diwali and make your husband and family they would never guess this homemade provided you make exactly like this :) Do give me your feedback if you try this.

This pedas looks exactly like Andand Bhavan peda same shape, color and aroma well their's little more thicker than the one am showing here the big rounds ones but other than that even the aroma is exactly same and of course now that I don't find them same like before so these pedas are better now :) The beautiful color is from saffron, I didn't add any food color, so use good quality of saffron to achieve this, if you wish you can use a small pinch of yellow food color too.

INGREDIENTS:

• 1 Cup/250gms - Unsweeten Mawa/Khoya
• 1/4 Cup - Sugar (I used 3 tbsp)
• 20-25 - Saffron/Kesar Strands
• 2 tbsp - Hot Milk
• A Pinch - Cardamom Powder
• 1/2 tsp - Ghee (if required)
• 1/2 tbsp - Sliced Pista

METHOD:

1. Soak saffron/kesar in hot milk for 5 mins or until needed, I microwave saffron for 20 secs, crushed them and then microwave with milk for 20 secs. Crumble or grate Khoya (thaw khoya well if using frozen). In a pan or wok take khoya, sugar and mix well cooking in slow flame for 2 mins with continuously stirring
2. Let sugar dissolve completely, khoya will start to thicken up again, add saffron soaked milk now and mix well, stirring and still in slow flame. Once the mixture gets thicken up add cardamom powder and off flame (remove from stove), keep it until it gets cool enough to handle.
3. Once khoya becomes warm enough to touch, knead into smooth dough for 1-2 mins to have crack-less dough, you can add 1/2 tsp of ghee first so it doesn't stick into hands. Divide the dough into 10 or 11 pieces, roll between palms to make smooth ball and then press them, make a slight dent in center with finger, decorate with pista slices.
4. Or you can divide the dough into two balls and roll them keep between butter papper, use a cookie cutter or katori (bowl) to cut into round shape, decorate with pista slices.

Keep aside to let them set and cool down, store in air tight container, consume with 2-3 days, keep it refrigerated.

Notes

• You can add powder sugar too, in this case add it after khoya melts.
• You can transfer the khoya mixture in greased pan or plate and set them into burfi too.
• If your khoya mixture is not coming together and not getting thick then add 1 or 2 tbsp of milk powder.
• Or if you think you have over cooked it and the mixture become hard add 1-2 tbsp of milk and cook again in slow flame stirring until milk dries up.
• If using frozen khoya thaw it completely so you can easily crumbled it.
• You can make khoya at home using condense milk here is recipe, if you are going to use this method to make khoya/mawa then knead well the dough once we off flame to have smooth texture as condense milk khoya is not very smooth.

Enjoy!