Introduction & Nostalgia
Growing up, Raksha Bandhan was always a day filled with laughter, love, and homemade sweets. I still remember waking up to the aroma of simmering milk and saffron wafting through our home as my mother prepared fresh peda in the early morning. Peda (also known as doodh peda or mawa peda) are traditional Indian milk fudge sweets that have graced festive tables for generations. Originating from Mathura, these creamy, cardamom-kissed confections have become a staple for celebrations across India.
On Raksha Bandhan – the festival celebrating the bond between brothers and sisters – exchanging sweets is as important as the sacred rakhi thread itself. My sister and I would team up in the kitchen to make Kesar Malai Peda for our brothers. The term “Kesar” means saffron, and “Malai” means cream – together they signify the rich, luxurious flavor of this peda. We’d stir the milk powder and cream mixture patiently, excitedly waiting for it to turn into soft khoya (milk solids). I can never forget how special it felt to shape the warm dough into pedas, garnish them with vibrant saffron strands and pistachios, and present them to my brothers as a homemade token of love. The saffron-infused golden color of these pedas always reminded me of the auspiciousness of the occasion.
A batch of homemade Kesar Malai Peda, garnished with pistachios and saffron, ready to be enjoyed during Raksha Bandhan.
Fast forward to today, I carry on that tradition in my own kitchen. This instant Kesar Malai Peda recipe is a quicker take on the classic – perfect for busy festival days when you want a delicious sweet without spending hours in the kitchen. Traditionally, peda is made by slowly simmering milk for hours to create mawa or khoya, then adding sugar and flavorings. But with this quick recipe, we shortcut the process using milk powder and heavy cream to mimic that rich khoya in minutes. The result is a melt-in-your-mouth peda that tastes just like the traditional version – creamy, slightly grainy, and scented with cardamom and saffron. It’s amazing how a handful of simple ingredients can come together so quickly to create something so festive and delightful.
Whether you’re making these pedas to share with your siblings on Rakhi or to gift to friends and family, the process itself is filled with joy. So, let’s get started on this warm, nostalgic journey of crafting Kesar Malai Peda at home!
Ingredients
(Makes about 12–15 pedas)
Milk powder (dry) – 2 cups (preferably full-fat milk powder for rich flavor)
Heavy cream – 1 cup (240 ml)
Granulated sugar – 1/2 cup (adjust to taste)
Ghee (clarified butter) – 1–2 tablespoons (for cooking and greasing hands)
Saffron strands (kesar) – A generous pinch (about 15–20 strands)
Milk – 1 tablespoon (warm, for soaking saffron)
Green cardamom powder – 1/2 teaspoon (freshly ground from about 4–5 pods for best aroma)
Chopped pistachios or almonds – 2 tablespoons (for garnishing, optional)
Notes on Ingredients: The combination of milk powder and heavy cream forms an instant mawa (milk solids) base for our peda, saving hours of traditional simmering. Saffron lends a beautiful golden hue and delicate aroma, while cardamom provides warm, classic flavor. Ghee is used to enrich the mixture and to grease your palms for easy shaping. Feel free to use full-fat dairy for the creamiest peda. If you have mawa/khoya available, see the Variations section for using that directly.
Step-by-Step Instructions
1. Soak the Saffron: In a small bowl, soak the saffron strands in 1 tablespoon of warm milk. Set this aside to bloom while you prepare the peda mixture. (This helps extract maximum color and flavor from the saffron.)
2. Begin the Mixture: In a heavy-bottomed non-stick pan, melt 1 tablespoon of ghee over low heat. Once the ghee is warm, pour in the heavy cream and stir for a minute until the cream is just slightly warm (do not boil).
3. Add Milk Powder: Gradually add the milk powder to the warm cream, stirring continuously to prevent any lumps. It will form a smooth, thick batter-like consistency as the milk powder absorbs the cream. Tip: Use a spatula to scrape the sides and bottom of the pan regularly, so nothing sticks or scorches.
4. Cook into Khoya: Continue to cook this mixture on low to medium-low heat, stirring constantly. In about 8–12 minutes, it will begin to thicken and come together like a soft dough or lump (instant khoya). Keep the heat gentle – the mixture should not brown, just cook until it starts to leave the sides of the pan and you have a moist dough that can hold its shape. The texture will be somewhat lumpy or grainy, which is perfect.
5. Flavor with Saffron & Cardamom: Once the mixture has reached a soft dough stage, reduce the heat to low. Add in the soaked saffron along with the milk it’s in, and sprinkle the cardamom powder over the mixture. Stir well to incorporate; you’ll see the dough turn a lovely golden hue from the saffron. Cook for another 1–2 minutes on low heat to let the saffron and cardamom infuse into the dough. Optional: You can also add 1 more teaspoon of ghee at this stage for extra gloss and richness (especially if the dough looks very dry).
6. Cool the Mixture: Turn off the heat and transfer the peda mixture (khoya dough) to a plate. Spread it out a bit and let it cool until it is warm-lukewarm but not hot to the touch. This cooling step is important – if the mixture is too hot when you add sugar, the sugar will melt and make the dough runny or sticky. Give it about 5–10 minutes to cool down. It should still be pliable, just comfortably warm.
7. Add Sugar and Knead: Once the dough is lukewarm, add the 1/2 cup of sugar. Using your hands (grease them with a bit of ghee first), knead the sugar into the dough thoroughly. At first it might seem dry or crumbling, but keep kneading; the sugar will blend in and the dough will become soft and smooth. Tip: Knead just until everything is well combined and the dough is coming together – over-kneading isn’t needed. The final peda “dough” should be soft yet firm enough to hold shape, with a slight grainy texture (danedar) from the milk solids. (If the mix feels too dry/crumbly and isn’t coming together, sprinkle a teaspoon of warm milk or cream and knead again. If it feels too sticky or soft, you can add a spoonful of milk powder or almond powder to adjust. Avoid the temptation to reheat the dough at this point, as that can make the pedas hard or chewy.)
8. Shape the Pedas: Grease your palms with a little ghee. Pinch off small portions of the dough (about the size of a large marble or walnut). Roll each portion between your palms to form a smooth ball. Gently press the ball to flatten it into the classic peda shape – a thick disc. If you like, use your thumb to make a small indent in the center of each peda (this is traditional and also a nice spot to nestle a nut or saffron strand). You can also use decorative peda molds or cookie stamps to emboss designs on the pedas for a festive touch, but this is optional. (As one popular tip suggests, having a peda press can make them look uniform and fancy, but it’s not mandatory – shaping with hands works just as well.)
9. Garnish: Press a sliver of chopped pistachio or almond in the center of each peda for garnish. You can also place an extra strand of saffron on top of each peda to highlight the saffron flavor. The garnishes not only make the pedas look inviting but also add a nice little crunch and contrast of color.
10. Set and Serve: Allow the Kesar Malai Pedas to set at room temperature for 15–20 minutes. As they cool completely, they will firm up slightly. Now your pedas are ready to enjoy! Serve them fresh at room temperature for the best soft, melt-in-mouth texture.
Serving & Gifting Suggestions
Serving: Kesar Malai Peda is best served at room temperature. Arrange the pedas on a decorative plate or mithai platter. They make a wonderful dessert after a festive meal or a sweet accompaniment to your afternoon chai. The saffron and cardamom flavors truly shine when the pedas are not too cold, so if you’ve stored them chilled, let them sit out for a few minutes before serving.
Gifting: These pedas are a beautiful homemade gift, especially for Raksha Bandhan. Place each peda in a small cupcake liner or butter paper cup to prevent sticking, and arrange them in a decorative gift box. Tie the box with a ribbon – perhaps alongside a handwritten note or a rakhi – for a personal touch. The golden-yellow pedas flecked with green pistachios look as delightful as they taste, making them perfect for gifting to siblings, relatives, or friends to show your love.
Festive Presentation: For a special Rakhi presentation, you can include the pedas as part of a Raksha Bandhan thali. On a thali (plate), place the pedas alongside the rakhi, a small diya (lamp), rice grains and kumkum (for the tikka), and perhaps a few other sweets. It creates a beautiful, traditional arrangement to carry out the Rakhi ceremony. The pedas can be offered as prasad (sacred offering) after the rakhi tying ritual, symbolizing the sweetness of the sibling bond.
Storage: Kesar Malai Pedas will stay fresh for about 3 to 4 days at room temperature (in cooler weather) and up to 1 to 2 weeks refrigerated. Store them in an airtight container so they don’t dry out. If refrigerating, bring them to room temperature before serving for the best texture. (Although, I’ll admit, in my house these pedas rarely last beyond a day because everyone finishes them off quickly!) For longer storage, refrigeration is recommended, especially in warm climates, to keep the dairy-based pedas fresh.
Optional Variations
While Kesar Malai Peda in its saffron-and-cream glory is a treat on its own, you can easily tweak this recipe or try different variations to suit your taste or ingredient availability:
Traditional Khoya Peda: If you have store-bought khoya (mawa) or want to make peda the traditional way, you can skip the milk powder and cream base. Instead, use about 250 grams of crumbled khoya. Heat 1 tablespoon ghee in a pan, add the khoya and cook on low flame for a few minutes until it softens and releases aroma. Then add sugar (start with 1/2 cup, adjust to taste) and the soaked saffron + cardamom. Cook until the mixture thickens and leaves the pan, just like in the main recipe. Let it cool and proceed to knead and shape. Using khoya yields an even richer dairy flavor and is the classic method. (In fact, many sweet shops make peda purely from khoya.) This variation is great if you want to experience the authentic Mathura peda made from milk solids.
Condensed Milk Version: For an ultra-quick method, you can replace sugar with sweetened condensed milk. Cook 1 cup milk powder with 1/2 cup condensed milk and 2 tablespoons cream (plus a bit of ghee) on low heat until it forms the dough. You won’t need to add sugar later since condensed milk is sweet. Add saffron and cardamom toward the end of cooking. This yields a very moist, fudgy peda. (Be sure to cook on low and stir constantly, as condensed milk can scorch easily.) Using condensed milk is a handy shortcut that also avoids any issues of sugar not dissolving.
Cardamom-Only Peda (Doodh Peda): If you prefer a simpler flavor or don’t have saffron on hand, you can omit the saffron entirely to make classic doodh peda. Follow the same recipe minus the saffron – you’ll have milky white pedas with just the fragrant elaichi (cardamom) flavor. These are just as delightful, with the cardamom’s warmth shining through. You can still garnish with nuts, or even add a tiny drop of yellow food color if you want the look of kesar without the saffron. Cardamom-only pedas are a bit more economical but no less traditional.
Flavor Twists: Beyond saffron and cardamom, pedas are quite versatile. You can knead a teaspoon of rose water or a few drops of kewra (screw pine) essence into the dough along with the sugar for a floral twist. For Chocolate Peda, divide the dough and mix a spoon of cocoa powder into half of it, then shape – kids love this dual-color treat. Another variation is Kesar Badam Peda – add 2 tablespoons of almond flour to the mixture (especially if it’s a bit soft; it also adds a nice nutty taste). Feel free to get creative with shapes and toppings: you can use silver vark (edible silver leaf) to adorn the pedas for a truly festive presentation.
Celebrating Raksha Bandhan with Homemade Sweets: There’s something truly special about making a traditional sweet at home for your loved ones. This Raksha Bandhan, as you tie the rakhi on your brother’s wrist (or give a warm hug to your sister), share a Kesar Malai Peda and relive those sweet childhood memories. The creamy richness of the peda, the aroma of saffron and cardamom, and the love with which it’s made — all of it embodies the spirit of Raksha Bandhan. I hope this recipe brings a bit of that warmth and festivity to your home. Enjoy these pedas with your family, and Happy Raksha Bandhan! 🎉🎊
The Pinch of Masala 