Kesar (Saffron) Malai Peda

Instructions:

Prepare the Khoya Mixture:

1. Heat the khoya:

• Heat a heavy-bottomed panor non-stick pan over medium heat. Add the khoya and stir continuously to avoidsticking to the bottom.

2. Cookthe khoya:

• Cook the khoya for about8-10 minutes until it softens and starts to release ghee from the sides of thepan.

Add Saffron and Sugar:

3. Incorporate saffron:

• Add the soaked saffron(along with the milk) and cardamom powder to the softened khoya. Mix well toevenly distribute the saffron strands.

4. Add sugar:

• Gradually add sugar to thekhoya mixture while stirring continuously. Adjust the amount of sugar accordingto your sweetness preference.

Cook the Mixture:

5. Continue cooking:

• Cook the mixture on lowheat for another 8-10 minutes until it thickens and begins to leave the sidesof the pan. Stir continuously to prevent burning.

6. Add ghee:

• Add ghee to the mixture andstir well. This step adds richness and enhances the flavor of the pedas.

Shape the Peda:

7. Cool the mixture:

• Remove the pan from heatand let the mixture cool for about 15-20 minutes, or until it is cool enough tohandle.

8. Shape the pedas:

• Grease your palms with gheeand take a small portion of the mixture. Roll it between your palms to form asmooth, round peda. Flatten slightly to give it a traditional peda shape.Repeat with the remaining mixture.

Garnish and Serve:

9. Decorate:

• If desired, press a choppedpistachio or almond piece on top of each peda for garnish.

10. Serve:

• Arrange the pedas on aserving plate and let them cool completely before serving. Kesar Malai Pedascan be stored in an airtight container in the refrigerator for up to a week.