Kesar Malai Penda is famous Indian dessert made from condensed milk and having an attractive golden and grainy texture. It is made in no time.
It will take only 15 minutes for all the procedure. Kesar Malai Peda is pillow-soft yellowish balls which will just melt in your mouth.
Kesar Malai Peda is an essential part to celebrate any occasion in India. Whether it is Diwali, Rakhashabandhan, marriage Or house warming….the list is endless.
How to make Kesar Malai Penda?
1. Take condensed milk, paneer, and ghee in a heavy bottom pan. Mix them very well. Cook them for 5 to 8 minutes or until mixture turns thick over medium heat.
2. Put saffron strands in a 1 tablespoon milk and dissolve it. Add this saffron and cardamom powder to the paneer mixture. Add yellow color too.
3. Cook them until mixture turns thick. Switch off the flame.
4. Take this mixture out onto a plate. Let the mixture slightly cools down.
5. Apply ghee on your palm. Take a little amount of mixture and shape them into round balls. Stick pistachios on the Penda. ( Make sure your mixture is warm while molding your peda).
6. Your Kesar Malai Penda is ready. You can store this peda up to 5 to 6 days in an airtight container.
Some more sweet recipes –
Kesar Malai Penda
Ingredients
- Crumbled Paneer - 250 gms
- Condensed milk - 200 gms
- Few saffron strands
- Cardamom powder - ½ tsp
- Pistachios for garnishing
- Ghee - 1 tbsp
- Milk - 1 tbsp
- 2 to 3 drops Yellow color optional
Instructions
- Take condensed milk, paneer, and ghee in a heavy bottom pan. Mix them very well. Cook them for 5 to 8 minutes or until mixture turns thick over medium heat.
- Put saffron strands in a 1 tablespoon milk and dissolve it. Add this saffron and cardamom powder to the paneer mixture. Add yellow color too.
- Cook them until mixture turns thick. Switch off the flame.
Super-duper, need to try it right away.
Thanks!!!! 🙂
Hi!
I did try this recipe. The taste came out to be awesome , but only thing did go wrong was that the mixture of paneer and condense milk was not smooth at the end, but it was crumble. So, I wonder what I did wrong.
Thanks Pooja for trying this recipe. The mixture should be grainy.You should feel the grainy texture while eating. Tell me one thing, were you able to make a ball out of that mixture???
Yes, the mixture is grainy like you would exactly find in kalakand and I was able to make ball. I thought peda mixture suppose to be smooth (little bit of grainy, but not so much). I felt it became more of kalakand than peda. Also the crumble once put in mouth should melt instead it felt bit hard, so had to chew. I don’t know if I am able to explained it properly.
Pooja,
Its difficult to judge until looking at the mixture, but from what you describe it seems that either your paneer is very dry or your mixture is overcooked. Please give it a try again later as your convenience and i am sure you will get the perfect result.
Thanks
You are welcome!!
Hello,
Can I make this with store bought paneer? or do I need to make paneer at home ?
Hi Pallavi!!
Yes, you may use store bought paneer. 🙂
Thanks for visiting cookingcarnival.com.
Happy Diwali!!!
Hi
I made it ,nice taste but the texture was sticky. Why this happened?
Hi Dipu!!
Thanks for visiting cookingcarnival.com. I am glad you liked the taste. The problem for the sticky texture could be, May be its not cooked properly. You still need to cook for some more time.
Hi…if I don’t have saffron then will it do? Please tell.me.if that will affect the taste?
Thank you
Hi!
If you don’t have saffron, you can skip it. You can add any other flavoring like Vanilla Extract, almond extract or flavoring.