Kesar Peda, also known as Saffron Peda, is made primarily from khoya (milk solids), sugar, saffron strands (kesar), and ghee (clarified butter). Khoya forms the base of the peda, providing its creamy texture and rich flavor. Saffron strands are infused in warm milk and added to the mixture, imparting a vibrant golden color and delicate floral aroma to the peda. Ghee enhances the richness of the dessert while sugar sweetens it to taste.

Malai Peda is a traditional Indian sweet made primarily from khoya (milk solids) and sugar. Khoya forms the main ingredient, providing a creamy and rich texture to the peda. Sugar is added for sweetness, and sometimes a pinch of cardamom powder is included to enhance the flavor. The mixture is cooked until it thickens and can be shaped into small rounds or discs. Malai Peda is often garnished with chopped nuts like pistachios or almonds for added texture and presentation. It’s a beloved dessert enjoyed during festivals and celebrations across India for its indulgent taste and creamy consistency.

Malai Peda, like many traditional Indian sweets, is high in calories and sugar due to its main ingredients of khoya (milk solids) and sugar. While it provides some protein and calcium from the khoya, it is also relatively high in saturated fats from ghee (clarified butter) used in its preparation. Therefore, Malai Peda should be consumed in moderation as part of a balanced diet. It’s best enjoyed occasionally during festive occasions rather than as a regular dietary staple to maintain overall health and manage calorie intake.

The shelf life of Kesar Peda typically ranges from 7 to 10 days when stored properly. To maintain freshness, store Kesar Peda in an airtight container in a cool, dry place away from direct sunlight and moisture. Refrigeration can help extend its shelf life, but ensure it is stored in an airtight container to prevent absorption of odors from other foods. For longer storage, Kesar Peda can also be frozen, tightly wrapped in plastic wrap or stored in a freezer-safe container, where it can remain good for up to a month.

Traditional peda typically does not contain maida (all-purpose flour). Peda is primarily made from khoya (milk solids) and sugar, sometimes flavored with cardamom powder or other ingredients like saffron or nuts. The mixture is cooked until it thickens and can be shaped into small rounds or discs. The absence of maida makes peda a gluten-free dessert option, suitable for those with gluten sensitivities or preferences for gluten-free foods.