Mawa kesar badam peda recipe - Khoya saffron peda recipe

Mawa kesar badam peda recipe – This is a very delicious peda prepared with mawa, saffrons, almond powder and sugar. Mawa or khawa is one such basic ingredient in all varieties of peda.  These pedas are easy to prepare and the method of preparation is almost similar to  mango mawa peda which I have posted recently.

While preparing this peda the mixture is slightly thickened to get a bit harder peda which I like. The texture and taste of this peda is entirely different from the mango peda. If you buy five hundred grams of mawa, you can prepare both varieties of pedas in small quantity. Serve these pedas with crispy savoury snacks.

Some other interesting ladoo recipes in this spaace
Rava Coconut Ladoo
Besan dry fruits ladoo

Mawa Kesar Badam Peda Recipe

Prep time : 10 mins    
Cook time : 25 mins    
Total time : 35 mins
Recipe type  : Sweet
Cuisine : Indian  
Yield : 18 Pedas
Author : Vidya Chandrahas

Ingredients 

• 250 grams mawa / khawa / khoya
• 3/4 cup sugar
• 6 almonds, powdered
• 6 cardamoms, powdered
• 1/2 tsp saffron strands / kesar
• 2 tbsp milk

Method

1. Soak the saffron strands in milk and keep it aside for 2o minutes. After 20 minutes, mix well with a spoon till the saffrons dissolve in the milk and set aside.
2. Cut the almonds into small pieces and grind it to a coarse powder by using mixer. Keep it aside. 
3. Grate the mawa and put it in a non-stick pan. Place this  pan on a low flame and add sugar to it. Mix well with a spatula till the sugar combines well with the mawa. 
4. Now the mixture slightly loosens, stir continuously till the ghee oozes out. 
5. When the mixture starts thickening, add the saffron milk and almond powder. Cook it on low flame to prevent it from burning and stir continuously till the mixture turns into a lump. 
6. Peel the cardamoms and place them on a rolling board. Add a tsp of sugar and roll with a rolling pin to make the cardamom powder.
7. Once the mixture turns into a lump, switch off the flame and stir for another 2 - 3 minutes. Add the cardamom powder and mix well. Keep it aside till the mixture become warm. 
8. When the mixture is warm, make small pedas and place them on a plate. Allow them to cool. Store in an airtight container. 
9. The mawa kesar badam peda can be stored for about 10 - 12 days at room temperature. Serve with choice of your savoury snacks.

Mawa kesar badam peda - step by step pictures

1.  Soak the saffron strands in milk and keep it aside for 2o minutes. After 20 minutes, mix well with a spoon till the saffrons dissolve well in the milk and set aside.

2.  Cut the almonds into small pieces and grind it to a coarse powder by using mixer. Keep it aside. 

3.  Grate the mawa and put it in a non-stick pan. Place this  pan on a low flame and add sugar to it. Mix well with a spatula till the sugar combines well with the mawa.

4.  Now the sugar melts and the mixture slightly loosens, stir continuously till the ghee oozes out.

5.  When the mixture starts thickening, add the saffron milk and almond powder. Cook it on low flame to prevent it from burning and stir continuously till the mixture turns into a lump.

6.  Peel the cardamoms and place them on a rolling board. Add a tsp of sugar and roll with a rolling pin to make the cardamom powder.

7.  Once the mixture turns into a lump, switch off the flame and stir for another 2 - 3 minutes. Add the cardamom powder and mix well.

8.  When the mixture is warm, make small pedas and place them on a plate. Allow them to cool. Store in an airtight container.

9.  The mawa kesar badam peda can be stored for about 10 - 12 days at room temperature. Serve with choice of your savoury snacks.