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Kesar elaichi peda (saffron cardamom sweets/peda)

Servings
Preparation time: 5 minutes.
Frying time: 12-14 minutes.
Total time: 19 minutes.

India’s largest state, the Uttar Pradesh is famous for variety of its sweets delicacy, such as petha from Agra, peda from Mathura. Mathura is also famous for birth place of Lord Krishna.

Tomorrow the India and world is celebrating Krishna jayanti or Janmashtami, its occasion to make kesar elaichi peda, which can be made with only three essential ingredients the Khoa, the sugar and the ghee, all other are optional to enhance the delicacy.

Ingredients:

Khoa/Mawa: 200 gm
Ghee (Clearfield butter): 3-4 tablespoon
Powder Sugar/sugar Bura: 50-75 gm (as per your taste)
Saffron: 1 pinch
Pistachios: 1 tablespoon
Green cardamom: 2-3 no.

Preparation:

Slice thinly the Pistachios, keep aside.
Peel off green cardamom, make powder, and keep aside.

Method:

Take a wide mouth heavy bottom pan, put 3 table spoon of ghee in the pan, Put Khoa into the pan stir continuously on medium low flame, and keep stirring.
After 8-9 minutes its colour starts to change to brown in, add saffron (see the photo). Don’t forget to stir continuously; after 4-5 minutes add cardamom powder; stir couple of minutes it starts to become grainy, put off the flame. Let it cool to a bit higher than room temperature.
Add powder sugar, stir and mix well, peda dough is ready to shape.
Divide this peda dough into 9-10 equal parts, size depends upon your choice, make them ball and slightly press in the centre with your thumb.
Garnish with pistachios and saffron.
Note: if you mix the sugar while khoya is hot then it will make khoya softer and you will not be able to make peda.