This easy but delicious kesar malai peda, or Indian milk and saffron fudge, comes together in minutes thanks to the help of condensed milk and milk powder.
Shortcuts for an easy Indian dessert
Kesar malai peda is an Indian saffron milk fudge that is so delicious and festive. The traditional way of making this dessert is a long process that involves slowly boiling down milk into a rich condensed form called khoya or mawa.
However, in this recipe, we will use the help of two shelf-stable pantry items, canned condensed milk and milk powder, to get that same rich taste without having to spend hours waiting for milk to boil. In addition, saffron strands and cardamom powder infuse the fudge with a floral, nutty, and warm taste that is iconic to desi desserts.
The condensed milk gives this Indian fudge-y dessert its sweetness and the milk powder makes the dish extra milk-y in taste. The milk powder granules in the kesar malai pedas will hit your mouth with flavor and then immediately melt and dissolve. You can either eat these delicious fudge balls straight out of the fridge, enjoy them at room temperature, or, my personal favorite, pop them into the microwave for 10 seconds so the fudge is nice and warm.
Peda Shapes
You can shape kesar malai peda however you like! It is a super malleable fudge that can be formed into whatever your heart desires. The way I have shaped these pedas are in a round shape with a pistachio in the center. However, you can use a cookie press to make the round balls a bit more flat and adorned with beautiful patterns.
How long do Kesar Pedas last?
Kesar pedas can last for a really long time because of their high sugar content. When tightly wrapped, they will last in the fridge for up to 3 weeks and in the freezer for up to 6 months. You can also leave these desserts covered and at room temperature for 3-5 days.
If you plan on saving your kesar malai pedas, I recommend not adding the pistachio/nut garnishes until you are ready to eat as the nuts get soggy in cold temperatures. When you are ready to eat, just pop them out of the freezer and allow them to come back to room temperature or heat them in the microwave for a couple seconds for a melt-in-your-mouth milk dessert.
Great Indian Dessert for Deepavali Boxes
Since this dessert is so shelf-stable and only takes minutes to make large batches it makes it such an excellent Diwali/Deepavali gift box! When packaging kesar pedas for a dessert box, they can be packed as-is since they aren't greasy and are a pretty sturdy dessert. Checkout this article to learn more on creating a Diwali sweets gift box filled with other delicious Indian sweets.
However, if you want to add extra flare you can place them in small cupcake liners. The cupcake liners keep the pedas intact and give them a small home to nestle into.
Kesar Malai Peda with Condensed Milk and Milk Powder
Product Reccs
Ingredients
- 10-15 strands saffron
- ¼ cup warm water 150F
- ¼ cup unsalted ghee
- 14 ounce can of condensed milk
- ½ teaspoon cardamom powder
- 1.5 cups (165 g) milk powder
- 30 roasted pistachios Optional
Instructions
- In a mortar and pestle, grind the 10-15 strands saffron into a powder. Add ¼ cup warm water to the mortar and pestle, pour out the saffron liquid into a small bowl, and set aside.
- In a non-stick skillet over low heat, add ¼ cup unsalted ghee, 14 ounce can of condensed milk, saffron water, and ½ teaspoon cardamom powder and mix using a rubber spatula.
- Add the 1.5 cups (165 g) milk powder in two batches making sure to mix out all the large lumps in between each addition. Ensure that all of the milk powder is hydrated and a loose mixture forms. If not, add water in 2 tablespoon increments until all the milk powder is hydrated.
- Keep mixing until the mixture on low heat thickens into a thick cake batter consistency and the kesar peda starts to pull away from the sides of the pan.
- Turn off the heat, transfer the mixture to parchment paper, and loosely cover. Allow it to cool for 5-6 minutes or until cool enough to handle but still warm to the touch.
- Scoop out a tablespoon of the kesar malai peda mixture. Lightly grease your hands and form the kesar peda into the shape of a ball. Add a small indent to the top of the ball and insert a roasted pistachio in that indent. Repeat with the remaining kesar peda. Kesar malai peda can be stored in an airtight container in the fridge for up to 3 weeks or in the freezer for months. Make sure to bring kesar peda back to room temperature before enjoying it!
Notes and Tips
- The key to this recipe is low heat, low heat, low heat. Milk solids can burn easily so it is important to have the heat on low during the entire recipe.
- It's best to shape the kesar pedas while the dough is still warm to get a smooth shape. As the fudge cools, it becomes harder to work with.
- Kesar malai pedas can last for a really long time because of their high sugar content. When tightly wrapped, they will last in the fridge for up to 3 weeks and in the freezer for up to 6 months. You can also leave these desserts covered and at room temperature for 3-5 days.
- If you plan on saving your kesar pedas, I recommend that you do not add the pistachio/nut garnishes until you are ready to eat as the nuts get soggy in cold temperatures.
- When you are ready to eat, just pop them out of the freezer and allow them to come back to room temperature or heat them in the microwave for a couple seconds for a melt-in-your-mouth milk dessert.
Shri Repp