Kesar badam peda recipe , Sweet shop style peda recipe with detailed step-by-step pictures.
Kesar Badam peda is a quick and easy sweet that can be made with simple available ingredients. Dhoodh peda can be ready in 15 minutes. You can make this peda for Janmasthami, Diwali, Karwa chauth, Holi and Raksha bandan too.
The entire cooking can be done in the microwave too. If you are running out of time but still want to make some simple sweet for Diwali, try out this Kesar badam peda
Also, check out some easy Diwali recipes, Rava ladoo, Choco dry fruits roll, Instant cham cham.
Â
Kesar badam peda
Simple and easy diwali sweet recipe
- ¼ cup Almond | badam
- 1 pinch Saffron
- 3 tbsp Sugar
- 4 tbsp Milk
- ½ cup Milk powder
- ½ tsp Ghee + little to grease hands
-
Soak almonds in hot water for 15 minutes and take out the skin.
-
Soak saffron in lukewarm milk.
-
Grind these almonds and sugar into a fine paste.
-
Grind this into a smooth paste using saffron milk.
-
In a heavy-bottomed pan add the badam mixture, ghee, and milk powder.
-
Keep in a medium-low flame and start stirring this continuously.
-
Stir this till the whole mixture comes to a whole mass
-
Allow this to cool. With hands, slightly greased with hands make the whole mass into a smooth dough.
-
Make pedas of your desired size. You can use a cookie cutter too to shape them. Roll them into a chapati and cut them in a cookie cutter.
-
Kesar badam peda are ready to serve. This can be stored at room temperature for a day.
-
Can be stored in the refrigerator for 3-4 days.
2. You can garnish with coarsely chopped Badam or Milk masala.
3. If the final mass is a bit dry while making pedas just sprinkle a few drops of milk and knead it without any cracks. Do not add more, it will lessen the shelf life.
4. If you feel it is slightly sticky add 1 tbsp of milk powder and microwave it for a minute or cook it in a pan.
5. Kesar badam peda stays good for 3-4 days in the refrigerator.
Method:
- Soak almonds in hot water for 15 minutes and take out the skin.
- Soak saffron in lukewarm milk.
- Grind these almonds and sugar into a fine paste.
- Grind this into a smooth paste using saffron milk.
- In a heavy-bottomed pan add the badam mixture, ghee, and milk powder.
- Keep in a medium-low flame and start stirring this continuously.
- Stir this till the whole mixture comes to a whole mass.
- Allow this to cool. With hands, slightly greased with hands make the whole mass into a smooth dough.
- Make pedas of your desired size. You can use a cookie cutter too to shape them. Roll them into a chapati and cut them in a cookie cutter.
- Kesar badam peda are ready to serve. This can be stored at room temperature for a day.
- Can be stored in the refrigerator for 3-4 days.
Notes:
- The entire process can be done in the microwave too. Stir in very frequent intervals.
- You can garnish with coarsely chopped Badam or Milk masala.
- If the final mass is a bit dry while making pedas just sprinkle a few drops of milk and knead it without any cracks. Do not add more, it will lessen the shelf life.
- If you feel it is slightly sticky add 1 tbsp of milk powder and microwave it for a minute or cook it in a pan.
- Kesar badam peda stays good for 3-4 days in the refrigerator.