Kesar Malai Penda is popular Indian sweet made using paneer, khoya, sugar and flavoured with saffron and cardamom. These kesar malai sweet with grainy texture is perfect for any festival occasions.
More Peda Recipes :-
Badam Salted Caramel Peda
Kesar Mawa Peda
Mathura Ke Pede
Kesar Malai Peda
Ingredients
- 1 litre whole milk
- 4 tablespoon lemon juice
- 250 grams Khoya
- 200 grams Sugar
- 50 ml cream single or double/heavy
- 10-12 saffron strands
- ⅛ teaspoon nutmeg powder optional
- ½ teaspoon cardamom powder
- 2 tablespoon pistachio
Instructions
- Place 1 litre whole milk in a heavy bottom pan and bring it to boil.
- Meanwhile, soak 10-12 saffron strands in 50 ml cream and leave it aside.
- Add 4 tablespoon lemon juice let the milk curdle.
- Keep milk on heat and stir the milk gently, this helps the milk to curdle.
- If some reason does not curdle, add little more lemon juice.
- This should take a few minutes When the curds have separated and the whey turns pale green.
- Remove from the heat, and leave it for 5 minutes.
- Now line a large sieve with muslin or cheesecloth over a large bowl or pan.
- Strain paneer cheese into a sieve and run some cold water through it.
- Leave the whey for other use. ( see note )
- Wrap the cheesecloth and wring gently and drain the water completely.
- In a thick base kadai or pan add drained paneer and grated 250 grams Khoya
- Keep the heat low and combine well.
- Add saffron cream and keep mixing about 10-12 minutes.
- Now add 200 grams Sugar keep stirring continuously until the mixture thickens.
- It will take another 25-30 minutes easily.
- Add 1/8 teaspoon nutmeg powder and 1/2 teaspoon cardamom powder mix well.
- Transfer the mixture to another plate and let it cool.
- Divide the cooled mixture into equal portions and shape them into round pedas.
- Garnish it with slivered 2 tablespoon pistachio .
- Offer as prasad, give it as a gift or enjoy after an Indian meal.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kesar Malai Peda
Ingredients
- 1 litre whole milk
- 4 tablespoon lemon juice
- 250 grams Khoya
- 200 grams Sugar
- 50 ml cream single or double/heavy
- 10-12 saffron strands
- ⅛ teaspoon nutmeg powder optional
- ½ teaspoon cardamom powder
- 2 tablespoon pistachio
Instructions
- Place 1 litre whole milk in a heavy bottom pan and bring it to boil.
- Meanwhile, soak 10-12 saffron strands in 50 ml cream and leave it aside.
- Add 4 tablespoon lemon juice let the milk curdle.
- Keep milk on heat and stir the milk gently, this helps the milk to curdle.
- If some reason does not curdle, add little more lemon juice.
- This should take a few minutes When the curds have separated and the whey turns pale green.
- Remove from the heat, and leave it for 5 minutes.
- Now line a large sieve with muslin or cheesecloth over a large bowl or pan.
- Strain paneer cheese into a sieve and run some cold water through it.
- Leave the whey for other use. ( see note )
- Wrap the cheesecloth and wring gently and drain the water completely.
- In a thick base kadai or pan add drained paneer and grated 250 grams Khoya
- Keep the heat low and combine well.
- Add saffron cream and keep mixing about 10-12 minutes.
- Now add 200 grams Sugar keep stirring continuously until the mixture thickens.
- It will take another 25-30 minutes easily.
- Add 1/8 teaspoon nutmeg powder and 1/2 teaspoon cardamom powder mix well.
- Transfer the mixture to another plate and let it cool.
- Divide the cooled mixture into equal portions and shape them into round pedas.
- Garnish it with slivered 2 tablespoon pistachio .
- Offer as prasad, give it as a gift or enjoy after an Indian meal.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Moriyo Vada, are low-fat, crispy and delicious fritters made with barnyard millet aka Samo or Vrat ke chawal and cooked with very little oil. Although these vadas are made with farali ingredients and consumed during fasting season, one can enjoy any time of the year without observing fast too!
Since my childhood, I have consumed these vadas so many times, the only difference I have in today’s recipe that these vadas are not deep-fried. This recipe is my grandmas, and always they were deep-fried. She only made these vada twice a year, On Mahashivratri and on Gokul Asthmi.
On fasting days Grandma always cooked elaborate meals, most of the time there was the same menu and it consists of Vegan Rajgira Siro , Aloo Singdana bhaji , Buckwheat Poori, Farali kadhi and Moriyo Suran Khichdi .
I have made these vadas couple of time by now and that too deep-fried. This time made with less oil, they turned out exceptionally well, and vanished in thin air in no time. So here I am with low-fat Moriyo na vada, do try if you’ve already had a few days of already heavy and fried food and are fed up of it! Because there is no joke to eat fried and rich food continuously for 9 days.
Enjoy fasting the healthy way!
Moriyo Vada
ingredients:
- 1 bowl Cooked barnyard millet
- 2-3 tbsp. Soaked tapioca pearls
- 1 Small potato boiled and mashed
- 4-5 tbsp. Mix farali flour
- 2-3 Tbsp. Green chilli-ginger paste
- per taste Farali salt
- 1 Tbsp. Sugar
- 1 Tbsp. Sesame seeds
- 1 Tbsp. Lemon juice
- 2 Tbsp. Fresh chopped coriander leaves
- 1/4 tsp. Red chilli powder (optional)
- 2 Tbsp. Oil
- Appam Pan
- 2 Tbsp. Roasted peanut powder
instructions:
How to cook Moriyo Vada
- In a big bowl place everything except oil.
- Combine well and make a soft dough.
- Divide the dough into equal parts and shape into small balls.
- Heat panniyaram pan, add few drops of oil in every hole.
- Put each ball in every hole and let it cook in medium heat for at least 2-3 minutes.
- Then turn on the other side and let it cook until crispy and brown.
- Serve hot with dahi chutney. Enjoy!
