Shri Repp’s Kesar Peda (Saffron Milk Fudge)

Shri Repp’s Kesar Peda (Saffron Milk Fudge)

MAKES 20-22
This easy but delicious kesar peda, or Indian milk and saffron fudge, comes together in minutes thanks to the help of condensed milk and milk powder. This recipe, created by Shri Repp, is also a great addition to a Diwali dessert box!

Ingredients

  • 10-15 strands saffron
  • 1/4 cup warm water, 150F
  • 1/4 cup unsalted ghee
  • 1 (14 ounce) can condensed milk
  • 1/2 teaspoon cardamom powder
  • 1 1/2 cups milk powder

Optional Ingredients

  • 20-22 roasted pistachios

Directions

  1. In a mortar and pestle, grind saffron into a powder. Add warm water to mortar and pestle, pour out saffron liquid into a small bowl, and set aside.
  2. In a wide non-stick skillet over medium-low heat, add ghee, condensed milk, saffron water, and cardamom powder and mix using a rubber spatula until all ingredients are combined.
  3. Add milk powder in two batches, making sure to mix out all large lumps in between each addition. Ensure that all milk powder is hydrated and a loose mixture forms. If not, add water in 2 tablespoon increments until all milk powder is hydrated.
  4. Keep mixing on medium-low heat until mixture thickens into a thick cake batter consistency and the kesar peda starts to pull away from the sides of the pan. Turn heat down to low as mixture thickens, constantly scraping down the sides and bottom of the pan with a rubber spatula so milk doesn’t burn.
  5. Turn off heat, transfer mixture to parchment paper, and loosely cover. Allow it to cool for 5-6 minutes or until cool enough to handle but still warm to the touch.
  6. Scoop out a tablespoon of kesar peda mixture. Lightly grease hands with ghee and form kesar peda into a ball. Add a small indent to the top of each ball and insert a roasted pistachio into indent. Repeat with remaining kesar peda. Kesar peda can be kept at room temperature for 3-5 days, stored in an airtight container in the fridge for up to 3 weeks, or in the freezer for months. Make sure to bring kesar peda back to room temperature before enjoying it.

Cook’s Tips

  • It's best to shape the kesar pedas while the dough is still warm to get a smooth shape. As the fudge cools, it becomes harder to work with.
  • If you plan on storing your kesar pedas, add the nut garnishes right before eating.
  • When you are ready to eat, allow them to come back to room temperature or heat them in the microwave for a couple seconds for a melt-in-your-mouth milk dessert.

Nutrition

  • Calories: 150
  • Fat: 7.0 g
  • Saturated Fat: 4.5 g
  • Trans Fat: 0 g
  • Cholesterol: 20.0 mg
  • Sodium: 65.0 mg
  • Carbohydrates: 17.0 g
  • Fiber: 0 g
  • Added Sugars: 0 g
  • Sugar: 17.0 g
  • Protein: 4.0 g