Kesar Peda is a creamy milk based Indian sweet that is flavoured with saffron. These yellow peda can be served during festivals and special occasions.
What makes Kesar Peda even better? The fact that you can make it in an instant in the microwave! Traditional peda is made by simmering milk for hours, but this microwave version with condensed milk is ready in under 3 minutes and makes a wonderful Indian sweet for many occasions!
Peda are traditionally round and semi-soft Indian sweets made from heating milk and sugar. Milk is boiled for hours and this forms mild solids or khoya to which sugar and various flavours can be added.
That is the premise for our Rajwadi Peda .
My Mum has been making microwave peda for years as a very quick and easy mithai. (Leftover cans of condensed milk have to be used up somehow!!) I actually cannot remember the last time we made peda for an actual special occasion – it has mostly been because we have spare condensed milk leftover from a different recipe!
She first taught me how to make Mawa Peda in the microwave. I would love to sit and watch (mostly because I knew I could eat the mixture before she’d even started rolling it).
Saffron Spice
One of the most quintessential and wonderful flavours for Indian sweets is Kesar or saffron. This exquisite spice is mostly known for being more expensive than gold.
The addition of kesar infuses the peda with a heady fragrance and also gives the peda their beautiful golden finish.
As much as I love to add saffron in my Indian cooking, I also love to bake with it too. These crumbly and melt-in-your mouth Saffron and Pistachio Shortbread are simply divine.
With this recipe, you get the elegance of divine Indian mithai without the stress and wasted time.
Instant Peda are easy to whip up when you have sudden or unexpected guests around and they still get the delicious taste of sweet-shop or mithai shop Peda.
Kesar Peda with Condensed Milk
Condensed milk works brilliantly when making instant peda in particular.
As the condensed milk is already cooked and thickened, you have saved yourself the job of boiling milk over a saucepan for hours. For this reason, these peda are very quick to make.
Condensed milk is very sweet and so this recipe doesn’t need extra sugar.
Best Peda Recipes
Pedas are some of our favourite mithais in the house and over the years, we have loved making traditional and unique peda.
One of the most popular and recreated recipe is our Rajkot na Peda . This brilliant-white peda are perfect for any occasion.
Chai Peda was one of our light-bulb moment creations whilst enjoying a cup of cardamom chai!
Clotted Cream Peda pay hommage to clotted cream fudge – a delicious English delicacy.
Mathura Peda hails from the Mathura a holy city situated in India, most famous for its divine taste.
Leftover Ricotta Cheese Peda goes into these delicious and easy Ricotta Cheese Peda recipe.
You may want to check out out other microwave recipes such as Date and Pistachio Rolls , Kopra/Topra Pak, Dark Chocolate and Pistachio Fudge Orange and Cinnamon Turkish Delight or Paneer Tikka Masala
How to make Instant Kesar Peda in the Microwave
I am a firm believer in enjoying and spending time on the traditional recipe and this is something that I have learnt from my Mum.
With a lot of sweet and savoury food putting in the time and effort and creating the recipe the traditional way gets the best results.
However, in the case of this peda, the flavours and textures mimic the traditional recipe so it is worth saving the time here and potentially using it elsewhere for a different recipe.
Making peda in the microwave is quick and easy. It also saves washing up a large pan.
However, you do still have to pay close attention when making peda in the microwave. There is still a risk of over-cooking or burning the peda.
Ingredients
Full cream milk powder or Mawa (Indian milk solids)
Condensed milk – we have used regular one NOT light.
Saffron threads – use good quality.
Milk – we have used wholemilk
Cardamom powder pair so well with saffron and helps in digestion
Ghee or unsalted butter
Heat milk in a small bowl using a microwave about 40 seconds, then soak the saffron threads in warm milk.
In a microwave-proof bowl take milk powder, condensed milk and ghee or butter (leave 1 tsp) and mix well using a spatula.
Cook the milk powder mixture for 1 minute on HIGH them mix well and repeat 1 time more, in this time the peda mixture should be cooked.
Add saffron-infused milk and cardamom powder, mix well and cook another minute.
At this stage the mixture should be together in one mass and should not be very dry or too loose.
Leave it to cool for a couple of minutes then transfer the mixture into another plate. Knead the dough to remove any lumps in the mixture.
Divide the mixture into equal portions, apply little ghee on your both palms and shape the peda.
Decorate with slivered nuts, edible silver foil or dried rose petals.
Instant Kesar Doodh Peda – Saffron Infused Milk Fudge
- Soak saffron threads in warm milk.
- In a heavy-based pan or kadai heat ghee then add condensed milk and bring it to boil.
- Now add milk powder and combine well, and cook the mixture on whilst stirring continuously on low to medium heat.
- Make sure no lumps are formed, once the mixture starts thickening add saffron-infused milk and cardamom powder and carry on cooking.
- After a few minutes the mixture will leave the pan and looks glossy. Take a pinch of the mixture and make a ball using index finger and thumb if the mixture doesn’t stick to your fingers it is cooked, if not cook further for a couple of minutes.
- Turn off the heat and transfer the peda mixture into another plate and allow it to cool a little.
- Divide the mixture into equal size portions and give a shape.
- Decorate the peda with nuts, varq or dried rose petals.
How to shape
There are various different ways of shaping peda and we love experimenting with different styles!
Tip – Always grease your hands with ghee before shaping the peda!
Ensure to shape the peda whilst the mixture is still warm. Once it cools, it will crack as you try to shape it. If this does happen, heat the mixture a little just enough to warm it but not so much that you cook the mixture further.
The traditional peda shape is round with an impression done with a thumb.
If you do not like round peda or find making equal round shapes difficult, then roll out the peda mixture and use a small round cookie cutter to make peda “coins”. You could then decorate these with a stamp for more designs.
TROUBLESHOOTING!
Why are my Peda chewy?
The chewy texture comes from overheating and stirring the mixture.
In this recipe, this is less of a problem as we are not stirring on the stove.
Tips
Keep an eye on your microwave settings.
Our timings are based on our 800W microwave and we use the highest setting.
Use a microwaveable dish.
Storage
Peda are great in that they can be made in advance.
The most important point to remember is to store the peda away from harsh smells. Check that your container is fully washed and dry.
In theory, Peda will keep well for a couple of days at room temperature. In reality, you will probably have finished them the same day!
Equipment
Microwave
Microwave proof bowl
Spatula
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KESAR PEDA (Instant Recipe)
Ingredients
- 1 ½ cup milk powder full cream
- 1 tin condensed milk 397g
- 3 tablespoon ghee
- 10-12 saffron threads
- 3 tablespoon milk
- ½ teaspoon cardamom powder
- pistachio slivers
- silver edible foil
- dried rose petals
Instructions
Microwave Method
- In a small microwave bowl using, heat 3 tablespoon milk in microwave about 40 seconds, then soak the 10-12 saffron threads in warm milk. 3 tablespoon milk, 10-12 saffron threads
- In a big microwave-proof bowl take 1 1/2 cup milk powder full cream , 1 tin condensed milk and 3 tablespoon ghee (leave 1 tsp) and mix well using a spatula. 1 1/2 cup milk powder full cream, 1 tin condensed milk, 3 tablespoon ghee
- Cook the milk powder mixture for 1 minute on HIGH POWER them mix well and repeat 1 time more, in this time the peda mixture should be cooked.
- Add saffron-infused milk and 1/2 teaspoon cardamom powder , mix well and cook another minute. 1/2 teaspoon cardamom powder
- At this stage, the mixture should be together in one mass and should not be very dry or too loose.
- Leave it to cool for a couple of minutes then transfer the mixture into another plate. Knead the dough to remove any lumps in the mixture.
- Divide the mixture into equal portions, apply little ghee on your both palms and shape the peda.
- Decorate with pistachio slivers , silver edible foil or dried rose petals . pistachio slivers, silver edible foil, dried rose petals
Stovetop Method
- Soak saffron threads in warm milk .
- In a heavy-based pan or kadai heat ghee then add condensed milk and bring it to boil.
- Now add milk powder
- Combine well, and cook the mixture on whilst stirring continuously on low to medium heat.
- Make sure no lumps are formed, once the mixture starts thickening add saffron-infused milk and cardamom powder and carry on cooking.
- After a few minutes the mixture will leave the pan and looks glossy . Take a pinch of the mixture and make a ball using index finger and thumb if the mixture doesn’t stick to your fingers it is cooked, if not cook further for a couple of minutes.
- Turn off the heat and transfer the peda mixture into another plate and allow it to cool a little.
- Divide the mixture into equal size portions and give a shape.
- Decorate the peda with nuts, varq or dried rose petals.
Video
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 PEDA (Instant Recipe)
Ingredients
- 1 ½ cup milk powder full cream
- 1 tin condensed milk 397g
- 3 tablespoon ghee
- 10-12 saffron threads
- 3 tablespoon milk
- ½ teaspoon cardamom powder
- pistachio slivers
- silver edible foil
- dried rose petals
Instructions
Microwave Method
- In a small microwave bowl using, heat 3 tablespoon milk in microwave about 40 seconds, then soak the 10-12 saffron threads in warm milk. 3 tablespoon milk, 10-12 saffron threads
- In a big microwave-proof bowl take 1 1/2 cup milk powder full cream , 1 tin condensed milk and 3 tablespoon ghee (leave 1 tsp) and mix well using a spatula. 1 1/2 cup milk powder full cream, 1 tin condensed milk, 3 tablespoon ghee
- Cook the milk powder mixture for 1 minute on HIGH POWER them mix well and repeat 1 time more, in this time the peda mixture should be cooked.
- Add saffron-infused milk and 1/2 teaspoon cardamom powder , mix well and cook another minute. 1/2 teaspoon cardamom powder
- At this stage, the mixture should be together in one mass and should not be very dry or too loose.
- Leave it to cool for a couple of minutes then transfer the mixture into another plate. Knead the dough to remove any lumps in the mixture.
- Divide the mixture into equal portions, apply little ghee on your both palms and shape the peda.
- Decorate with pistachio slivers , silver edible foil or dried rose petals . pistachio slivers, silver edible foil, dried rose petals
Stovetop Method
- Soak saffron threads in warm milk .
- In a heavy-based pan or kadai heat ghee then add condensed milk and bring it to boil.
- Now add milk powder
- Combine well, and cook the mixture on whilst stirring continuously on low to medium heat.
- Make sure no lumps are formed, once the mixture starts thickening add saffron-infused milk and cardamom powder and carry on cooking.
- After a few minutes the mixture will leave the pan and looks glossy . Take a pinch of the mixture and make a ball using index finger and thumb if the mixture doesn’t stick to your fingers it is cooked, if not cook further for a couple of minutes.
- Turn off the heat and transfer the peda mixture into another plate and allow it to cool a little.
- Divide the mixture into equal size portions and give a shape.
- Decorate the peda with nuts, varq or dried rose petals.
Video
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.
Microwave Mawa Peda with double cream are the ultimate quick Indian sweet. When time is short but you are still craving authentic tasting mawa peda, look no further than this easy recipe that uses only 3 main ingredients!
INSTANT MAWA PEDA MICROWAVE METHOD
This Instant Mawa Peda recipe uses mawa, sugar and double cream to make the smoothest peda that are not sticky.
Peda are traditionally made on the stovetop by boiling milk for hours. We have eliminated the need for that by adding mawa and heating the mixture in the microwave.
This mawa peda are:
✔️super easy and fool-proof version of mawa peda
✔️a great last-minute dessert and travel friendly
✔️ egg-free and gluten-free
✔️easy to make in the microwave or stovetop
Flavour of Mawa Peda
Peda can be flavoured in many different ways.
Mawa is creamy, delicate in flavour yet adds a richness. It has a nuttiness from the milk solids. Mawa is also a great carrier of other flavours and enhances them, such as adding saffron, cardamom or pistachio.
These Instant Kesar Peda in Microwave are just phenomenal. Mum has been making since she learnt to make from my late aunt almost 3 decades ago.
They became such a sensation in our house that we can all make them without even a glance at the recipe!
The flavour of mawa peda is unique because it doesn’t require many flavours. The creaminess of the mawa is so delicious.
I deliberated with adding flavour to these pedas but decided against it! Why not enjoy the original taste!
What is Mawa?
Mawa or khoya as it is also known, is used primarily as an ingredient in Indian sweets and savoury dishes.
Mawa is essentially milk solids, and is used widely in North Indian cuisine.
Mawa helps to achieve that moreish “danedar” texture which is essential to certain recipes.
We love using Mawa in our kitchen. My Grandma’s family was originally from Rajasthan in India. They would use a lot of mawa in their cooking. My Mum followed the same habit so we use it often.
Some sweets using mawa include:
Mawa Ghughra/Gujiya
Malai Dodha Barfi
Aate Ka Halwa
We make our mawa at home for all of our recipes. Use our Homemade Mawa recipe
Peda or Penda
You may have heard that these sweets are called Peda or Penda. The difference is due to the different languages in India. In Gujarat, we call them penda (પેંડા)
In South India, they are known as Pedha.
When to serve Mawa Peda
Peda are synonymous with gifting and are often gifted during a celebration.
Peda can be eaten anytime throughout the day! The equivalent to Western confectionery.
Sometimes when they are laying on the table, I will cheekily eat one with my tea or coffee in the morning!
They would go wonderfully served at an Indian afternoon tea.
And of course, peda will always be a part of Indian festivals such as rakhi, holi and Diwali.
Ingredients for Microwave Peda
You will need only a few simple and easy to find ingredients
Mawa or Khoya – mawa is essential for making mawa peda. It can be homemade or shop-bought, outside India you can find Mawa or Khoya in any Asian groceries or major British Supermarkets in the chilled or frozen aisle.
Double cream – we use double cream which is 48% fat. It adds richness to the peda.
Sugar – white granulated sugar works best.
Ghee – use a little desi ghee to ensure the peda are not sticky. Greasing your hands with ghee before shaping the peda also helps.
Stovetop Instant Mawa Peda
How to make homemade easy microwave peda
Follow these steps and tips for the perfect Peda.
You will need a microwavable bowl. Use a large bowl so you can easily stir the ingredients and prevent spillage as the mixture heats in the microwave.
In a bowl mix mawa, sugar and cream.
Place it in the microwave, cook the mixture on HIGH for 4 minutes. Check the mixture every minute and stir it.
Add cardamom powder if using, then again cook for another 3 minutes.
Let it cool slightly.
Remove the mixture into the plate whilst warm and knead until grain-free. (you may add little ghee)
Make peda and garnish.
Tips
Before you start making peda, check if mawa is fresh or not, if unusual smell or colour do not use it.
If using frozen mawa, make sure you defrost fully before using it.
To ensure your peda are not sticky, add small spoon ghee or unsalted butter to the warm mixture.
Do not cook peda mixture for too long and don’t let it cool completely before shaping them.
Whilst cooking in microwave keep checking and stirring the mixture every one minute.
If storing them in the refrigerator, keep away from the strong odour food such as curries, meat or poultry.
Storage
Our favourite Peda Recipes:
Rajkot na Peda
Chai Peda
Clotted Cream Peda
19 Best Barfi Peda Recipes
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MICROWAVE MAWA PEDA
Ingredients
- 1 cup khoya or Mawa milk solids
- ¼ cup regular sugar plus 3 tablespoon
- ¼ cup double cream
- ½ tsp. cardamom powder
- 1 tsp. ghee
- 2 tbsp. pistachio slivers
- 2 tbsp. dry rose petals
- Edible silver foil - Chandi Varq
Instructions
- Take mawa, sugar and saffron cream in M/W proof bowl and microwave HIGH for 4 minutes. Keep mixing in between.
- Remove the bowl and mix well, once again microwave for 3 minutes and keep mixing in between.
- Mawa mixture will get thicker, now add cardamom powder and mix well.
- Let it cool a little, apply little ghee on your palm and knead the mixture while is slightly warm.
- Make round peda or your desired shape and apply edible foil, garnish with rose petals and pistachio slivers.
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.
