Kesar Peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava. By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare this, as it requires a day’s cooling. After being allowed to cool for a day, the mixture appears to be quite had, but once you crumble it, you will get the required peda texture. You can prepare and store the Kesar Pedas in the fridge in an airtight container, for a week.
saffron (kesar) strands,
crumbled mava (khoya),
cardamom (elaichi) powder,
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