Kesar Peda

How to make Kesar Peda

1. Soak the saffron in one tablespoon of warm milk for 10 minutes.
2. Heat the ghee in a heavy non-stick pan on low heat.
3. Add the milk powder and stir for 2 to 3 minutes until it smells lightly toasted.
4. Pour in the milk and stir continuously to avoid lumps.
5. Add the sugar and keep stirring until the mixture thickens into a soft dough that leaves the pan sides.
6. Stir in the saffron milk and cardamom powder, then switch off the heat.
7. Let the mixture cool until warm enough to handle, then knead lightly.
8. Shape into small rounds, press a dent in the centre, and garnish with pistachio if using.

Serves 10 · prep 15 min · cook 25 min. Taste and adjust salt and spice to your family.