Kesar Nariyal Peda Good Recipe
Indian Mithai or sweet made with dry milk solids, saffron and coconut. Easy and Good recipe, made quick.
Servings: 20 -22
Ingredients
- Ghee - 1 tbsp + more for greasing your hands.
- Khoya / Mawa / Dry Milk Solids - 340 gms / 12 oz at room temperature. I used Nanak brand refrigerated khoya. You may use fresh khoya.
- Milk luke warm - 1/2 cup
- Saffron / Kesar - 1 fat pinch or 1/4 tsp. Use good quality kesar.
- Coconut dry and unsweetened - 1 cup, use the finely shredded one + more for rolling.
- Cardamom / elaichi powder - 1/4 tsp
- Sugar powdered - 6 tbsp
Instructions
- If you are using refrigerated khoya, then bring it to the room temperature first. Then grate it fine in a bowl.
- Meanwhile, soak saffron in luke warm milk for about 5 minutes.
- Take a heavy bottom pan or a non stick pan. Heat 1 tbsp ghee in it and reduce the flame.
- Add grated khoya and saffron soaked milk, elaichi powder to the pan.
- Stir continually on the medium heat till the khoya leaves the sides and gathers in the middle. It takes about 5-7 minutes. Do not brown the khoya. Continous stirring is must.
- Switch off the flame. Transfer the saffron infused khoya to a big bowl. Let it rest for about 5 minutes.
- Add dry coconut and powdered sugar to it. Mix well with hands or a fork or spoon. Bring it together like a dough.
- Let sit for 2 minutes. Grease your hands with ghee.
- Divide the dough into 20-22 equal portions.
- Take one portion. Roll between your palms to make a smooth disc. If you want, then make a small dent in the middle of the peda. It looks cute. Doesn't it?
- Spread some dry coconut in a small plate. Roll the Peda Disc into dry coconut from the sides and the top. Set aside to cool.
- Work fast to make pedas, before the dough cools down completely, otherwise it will leaves cracks on the surface while rolling.
- Set aside to cool down completely.