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–+ servings
Kesar peda on a white marble tray with other pedas in a silver tray

Kesar Malai Peda with Condensed Milk and Milk Powder

Shri Repp
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.
5 from 1 vote
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Cook Time 15 minutes
Course Dessert
Servings 22

Equipment

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 milk powder
  • 30 roasted pistachios Optional

Instructions
 

  1. 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.
  2. 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.
  3. Add the 1.5 cups 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.
  4. 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. 
  5. 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.
  6. 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!
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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.
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!