Skip to main content

Kesar Peda

Kesar pedas prepared with milk, sugar and saffrons. These kesar pedas prepared with fresh milk have a smoother texture and perfect shapes. Surprise your kids with these home made kesar pedas. You can make the kova the day before or prepare it right away. It tastes good with the homemade kova.

Kesar Peda - Kesar pedas prepared with milk, sugar and saffrons. These kesar pedas prepared with fresh milk have a smoother texture and perfect shapes. Surprise your kids with these home made kesar pedas. You can make the kova the day before or prepare it right away. It tastes good with the homemade kova.

Kesar peda, milk peda are a favourite dessert for us. After so many experiments and practices I found this recipe. There is also another method for Kesar pedas with condensed milk and milk powder, but those pedas are not fully satisfied for me. You need a little patience to do these pedas, but the result is perfect like store bought kesar pedas. For any milk sweets I usually buy aavin(magic) green sachet or aavin premium milk. The kova prepared with these milks is much tastier compared to other milk. If you don't have this brand in your place, you can buy any full fat cream milk. The full fat milk are best preferred for pedas. When preparing the pedas always use heavy and wide bottomed non stick kadai to stir it well. Now we will see how to prepare these pedas.

How to prepare Kesar Peda


Print Friendly and PDF
Kesar pedas prepared with milk, sugar and saffrons. These kesar pedas prepared with fresh milk have a smoother texture and perfect shapes.


Prep time : 10 minutes
Cook time : 1 hour and 30 minutes
Serves : 4
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 litre full fat milk
  • 1/2 cup powdered sugar
  • 1 tbsp saffron
  • 1 tbsp unsalted butter
  • 1 tbsp chopped pistachios
Cooking Directions
  1. Take a wide and heavy bottomed non stick kadai and add the milk. Allow the milk to boil on medium heat. When it starts to boil, add 1 tbsp butter. Stir the milk regularly. Scrape the milk fats and add it to the milk. Take a bowl and add the saffrons. Add this hot milk to the saffrons and keep it aside.
  2. When the milk has reduced, stir it again.Stir, stir and stir. Do not forget to stir because the milk will quickly get browned in the bottom. So always keep an eye and stir it frequently.
  3.  After  1 hour you should get a thick kova. Stir well until all the moisture in the kova disappears.Now allow the kovas to cool for 10 to 15 minutes.
  4. Next, add the powdered sugar, saffron milk and butter.
  5. Stir this kova well and cook for 5 to 7 minutes. Stir well and allow them to cool down. Transfer the dough to a bowl.
  6. Now let us prepare the pedas. The easiest way to prepare pedas is to use a tablespoon. Grease the tablespoon with little butter and take a scoopful of dough and then drop the balls on a plate.
  7. Roll the balls in a plate or with your palm  until smooth. Then gently press it down to form a small circle.
  8. Garnish the pedas with chopped pistachios. 

Kesar Peda with step by step photos 

 Take a wide and heavy bottomed non stick kadai and add the milk.

 Allow the milk to boil on medium heat. When it starts to boil add 1 tbsp butter.

You will see the milk will froth many times. Stir the milk with regular intervals and scrape the solids from the sides and add it to the milk. 

The milk will continue to reduce and thicken. Keep on low flame and continue to stir it.



After  1 hour you should get a thick kova. Stir well until all the moisture in the kova disappears.When you notice a thick solid and no bubbles switch off the flame. Allow it to cool completely and transfer it to a wide bowl.Now allow the kovas to cool for 10 to 15 minutes.

Next, add the powdered sugar, saffron milk and butter. 

Place the kadai on a medium heat and stir it continuously until it becomes a thick batter. 

Once it becomes thick and leaves the sides of the pan turn off the heat.. Now stir the mixture continuously for 10 mins. Once cooled knead the dough gently with your hands. Transfer the dough to a bowl. The easiest way to prepare pedas is to use a tablespoon.

Grease the tablespoon with little butter and take a scoopful of dough and then drop the balls on a plate. Roll the balls in a plate or with your palm  until smooth. Then gently press it down to form a small circle.

 Garnish the pedas with chopped pistachios. 


If you try this recipe for Kesar Peda send us your comments below and share the recipe for your friends and family.

Here is the short video for Kesar Peda which I have uploaded for betterbutter.in. click on the play button to view the recipe video


Comments

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. 


In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos.



Here is a short video for Tirunelveli Kootanchoru


Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.





Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.


Similar Keerai Recipes
Mudakathan Keerai DosaManathakkali K…

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.

Similar Tirunelveli Lunch Recipes
Tirunelveli KootanchoruBlack urid dal rice-Ulundam paruppu sadhamTirunelveli SodhiTirunelveli Idi SambarTirunelveli Puli Thanni Kuzhambu Tirunelveli Vellai Curry Kuzha…

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma for chapathi restaurant style


Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices.Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness. 



Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked. For a perfect kurma,taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it. After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepare this Hotel Vegetable Kur…

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.


Suraikai Adai - Bottle Gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes

Millets and toor dal dosaPepper dosaTomato dosa

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Kara Vadai | Pattani Paruppu (Yellow Split Peas) Bonda

Kara Vadai - simple evening snack for your weekend and party appetizer too.


This Kara Vadai is very easy to make using very few ingredients. It is made with pattani paruppu (yellow split peas), urid dal and rice flour. The vadais are flavoured with green chillies, coriander leaves, mint leaves and onions. Kara Vadais with crispy outer layer and tender texture make this as a special one. I learnt this recipe from our relatives at Nanguneri. They are experts in cooking a variety of meals, tiffin varieties, evening snacks and cater for small family functions too.


Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…