• 300 grams Khoya
  • 4 tablespoons Sugar
  • 15 Strands kesar or saffron
  • 2 tablespoons Milk
  • 1/4 teaspoon Cardamom powdered
  • 1 tablespoon Pista sliced
  • 1/2 teaspoon Ghee optional


To start preparing the Kesar Peda recipe, gently heat the milk without boiling it and soak the saffron in it. Keep this aside for 10 minutes.
In a skillet or kadai, add the crumbled khoya and sugar. Cook over low heat for 4 to 5 minutes, stirring constantly, until the sugar is completely dissolved. The khoya will first liquefy and then thicken again. Be careful not to burn the khoya.

Once the khoya has thickened, add saffron milk and powdered cardamom to it. Cook a few more minutes until the khoya thickens considerably and looks like a sticky dough.
At this point, turn off the heat and let the peda mixture cool.

Once the mixture is cool enough to touch, knead it lightly to remove any lumps and get a smooth mixture. You can add some ghee at this point to give it a good shine.

  • For saffron color (kesariya look): I have used saffron mixed with warm milk.
  • For White color: I left the pedas as is.
  • Likewise, for the green color: I have flavored milk pedas with Pista paste – though they were light in color but still matched up to the theme perfectly.



  • Roll the Kesar Peda mixture into a log and cut 12 equal pieces.
  • Roll each portion of peda into small balls, make a small cut in the center and add the pista slices. Once shaped, the Kesar Peda is ready to serve.
  • Refrigerate Kesar Peda later or serve immediately.


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