Ingredients:

  • A generous pinch (approx. 1/4 teaspoon) Saffron Threads (Kesar)
  • 2 tablespoons (30 ml) Warm Whole Milk
  • 1 cup (100g) Whole Milk Powder
  • 1/2 cup (120g) Sweetened Condensed Milk
  • 2 tablespoons (30g) Ghee (plus extra for greasing)
  • 1/2 teaspoon Ground Cardamom (Elaichi)
  • A tiny pinch of Baking Soda (optional)
  • Chopped Pistachios or Almonds (For Garnish)
  • Silver Vark (Edible Silver Leaf, optional)

Instructions:

  1. Bloom the Saffron: Mix saffron threads with the 2 tablespoons of warm milk in a small bowl. Set aside for at least 10 minutes to allow the colour and flavour to release fully.
  2. Prepare the Pan: Heat the ghee in a heavy-bottomed non-stick pan over medium-low heat.
  3. Combine Wet Ingredients: Add the condensed milk to the melted ghee. Stir gently for about 1 minute until just warm and combined.
  4. Incorporate Dry Ingredients: Reduce heat to low. Gradually whisk in the milk powder, ensuring no lumps form. Stir continuously to create a smooth paste.
  5. Cook the Mixture: Continue cooking over low heat, stirring constantly and diligently scraping the bottom and sides of the pan.
  6. Add Flavourings: Once the mixture begins to thicken (about 5-7 minutes), stir in the bloomed saffron milk, ground cardamom, and the optional pinch of baking soda.
  7. Check for Doneness: Continue cooking and stirring until the mixture pulls away cleanly from the sides of the pan and forms a single, pliable, slightly glossy mass.
  8. Cool Down: Transfer the entire mixture onto a greased plate or tray. Allow it to cool down until it is just warm enough to handle (about 15-20 minutes).
  9. Shape the Peda: Lightly grease your palms. Take small, uniform portions of the dough, gently roll each portion into a smooth ball, and lightly flatten it into a thick disc.
  10. Garnish and Set: Press a few chopped nuts or apply silver vark onto the top of each Peda. Arrange on a serving platter and chill for 30 minutes to firm up before serving.