Kesar Peda (or Kesariya Peda) is a traditional Indian sweet made from mawa (khoya) and flavored with saffron (kesar) and cardamom. Known for its soft, melt-in-the-mouth texture and beautiful golden color, it’s often offered during festivals, religious ceremonies, or just as a special treat for loved ones.

To prepare Kesar Peda, begin by soaking a few strands of saffron in two tablespoons of warm milk. Let it sit for a few minutes so the saffron releases its color and aroma. Meanwhile, take about 1½ cups of crumbled mawa and transfer it to a non-stick pan. Heat it on a low flame, stirring constantly. As it warms up, the mawa will soften and begin to melt into a smooth texture.

Once the mawa is soft and lump-free, add around ½ cup of powdered sugar and mix well. The mixture will loosen a bit but will thicken again as you continue stirring. Add the saffron milk along with a pinch of cardamom powder and continue cooking until the mixture thickens into a dough-like consistency and starts leaving the sides of the pan. Turn off the heat and let it cool slightly.

When the mixture is warm enough to handle, grease your palms with ghee and take small portions of the dough to shape into round pedas. Gently flatten each one to give it the classic peda shape. You can press a pistachio slice or saffron strand into the center of each peda for decoration.

Let the pedas cool and set at room temperature. Once firm, they are ready to serve. Kesar Pedas can be stored in an airtight container for up to 4–5 days at room temperature or a bit longer if refrigerated. With their rich flavor, golden glow, and festive aroma, Kesar Pedas are truly a royal delight in every bite.