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How To Make Khyoa & Kesar Peda Recipe

Written By Rajesh Kumar on Thursday, 3 September 2015 | 22:19

Khoya & Kesar Peda is a quick and easy sweet made of khoya and flavoured with cardamom and saffron. This is the most easy sweet to make as compared to other ones. Mawa or Khoya is roasted well to make Mawa Peda.Khoya peda is a rich indian sweet made for festivals like Krishna Janmashtami & diwali.Kesar Peda is one of my favorite sweet cause it's not very sweet in taste but just mildly sweet and the aroma of saffron is just wonderful, made with only few ingredients, less sugar and limited or no ghee makes this sweet for people whom doesn't like to eat very sugar loaded sweets :)

Khoya & Kesar Peda:
Category: Sweets/Desserts    
Prep Time: 5 Mins    
Cook Time: 10 Mins    
Total Time: 15 Mins

  •     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

  • 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.
  • 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.
  • 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.
  • 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.

  • 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.


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