Yes, everyone knows I love Pedas 😉 I like them all…well almost! What’s not to like, they are sweet, slightly fudgy and so delicious! Much like these golden beauties…my Instant Kesar Pedas (saffron fudge). A 15 min wonder..more like.
My blog has many recipes for Pedas, some very quick and some slightly lengthy…but each hold their own…..they are yummy and so tempting.
I made these Pedas on the first day of Navratri last weekend…I could think of my Kaju Katli…but I will make that for Diwali 😁along with some Karachi Halwa! I am salivating just thinking about the feast in store for the days to come 😍
Anyways, coming to these Pedas….you may or may not have them during Navratri fasts depending on what rituals you follow…
Yield: 8-10 Pedas
Equipment: measuring cups/ spoons, a heavy bottom non-stick pan, a wired whisk, a plate.
200 gms condensed milk
1 cup milk powder
2 tsp warm milk
9-10 strands of saffron and some extra to use for the garnish
2 tsp ghee + extra to grease your palms while shaping them
Mix warm milk with the saffron strands and let it stand for 5-8 mins until the milk is coloured beautifully.
Next, add milk powder and condensed milk to the pan. Add the saffron infused milk too. Whisk it well until it’s lump free. Place the pan with the mixture on medium flame and cook while you stir it constantly. Add 2 tsp ghee and keep stirring, I cooked it for about 10 mins to achieve a dough like consistency which leaves the sides of the pans once cooked.
Take the mixture from the pan onto a greased plate. Knead the mixture like a dough for 2 mins. Let it now cool for the next 8-10 mins. Then, grease your palms with some ghee and take a small portion of the dough and shape it into a Peda. Do the same for the rest of the dough. You can use any stamps to make some pretty designs or simply decorate them with a few strands of saffron.
Cool them in the refrigerator before you serve. They stay fresh in the refrigerator for about 3-4 days.