festivals

Soft and creamy Kesar Penda (Kesar Peda) are a golden yellow sweet made from milk, sugar and saffron. Each bite will melt in your mouth!

Kesar Penda (Kesar Peda)

250 g crumbled paneer (homemade or shop bought)

100 g full-fat milk powder

ghee

100 g icing sugar ((powdered sugar))

whole milk

tsp grated nutmeg

tsp cardamom

saffron strands ((a large pinch))

yellow gel food colour

salt

pistachios

saffron strands

Infuse saffron

In a small bowl, combine around 25 strands saffron with a tablespoon of warm milk. Set aside.

Knead paneer

Place the crumbled paneer in a large plate. Knead the paneer using the heel of your palm, smoothing out the grains. Repeat this 30-40 times, until you have a  mixture that forms a ball.

Cook

Melt the ghee in a large, non-stick pan. Add the paneer and use a spatula to mash the two ingredients together. Heat the mixture over a low heat, stirring all the time. Once the paneer has becomes slack and soft, add the milk powder and mix well.

Add spices

Next, add the saffron milk, ground cardamom, grated nutmeg and a very small pinch of salt (pinch the size of an unpopped kernel of popcorn). Mix well and remove from the heat.

Cool

Spread the mixture in a large plate and allow to cool (uncovered) to room temperature.

Add food colour

Add the yellow food colour and knead well to incorporate.

Add sugar

Next, add all of the sugar. Use either a spatula or clean hands to knead the sugar in. It will begin to slacken and turn very stick. This is normal so don&#39;t panic!

Chill

Wrap the tightly mixture in cling film and refrigerate for 6-8 hours, or preferably overnight. It will firm up into a stiff block.

For the Kesar Penda Mix:

Knead again

Break the chilled dough mixture up into small pieces and place in a large plate. Knead one final time, using the heel of your palm to work out any lumps. It should be smooth with very small grains.

Make portions

Make 20g balls out of the mixture. This mix makes around 28-30 Penda.

Decorate and press

Top the Penda with a few slivered pistachios and a single strand of saffron. Press the Penda gently with a Penda press, stamp or between your palms.

Air dry

Arrange the formed Kesar Penda on a tray and leave in a cool, dry place (uncovered) for 6-8 hours, or until they’re dry to the touch. This final air drying will help the Penda form a dry crust on the outside.

To form the Kesar Penda:

https://www.youtube.com/watch?v=KdP74iF3_6U

How to make Kesar Penda (Indian Saffron Milk Sweet)
Soft and creamy Kesar Penda (Kesar Peda) are a golden yellow sweet made from milk, sugar and saffron. Each bite will melt in your mouth! They’re perfect for special occasions and gifting.

Rakshabandhan is but a few days away from now and Kesar Penda are Brother.Feasts’s favourite Indian mithai. Indeed, these are the ultimate Indian sweets for Diwali, Eid, Vaisakhi and just about any other festival you can think of. These dainty little buttons of milk dough and saffron are full of beautiful flavours and colours.

What are Penda (Peda)?
While the name can vary depending on region and local dialect, Penda (also known as Doodh Peda, Pedha and Pera) are essentially a sweet made with milk (milk solids to be more specific) and sugar. From the milk and sugar base, the flavour of the Penda is open to wherever your imagination takes you. my version is a quick Penda recipe with Paneer. It takes only a few minutes to cook so you can get on with your day and come back to it later. 

✏️ FULL RECIPE MEASUREMENTS & TIPS: https://www.sanjanafeasts.co.uk/2021/08/kesar-penda-kesar-peda

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⏱️Timestamps⏱️
0:00 - Introduction
1:37 -  Kneading paneer for Kesar Penda recipe
3:03 -  Cooking Kesar Penda mixture
5:27 - Wrapping and chilling saffron dough
6:10 -  Shaping the Kesar Penda

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#mithai #indiansweets #fudge

Kesar Penda, the gold standard of Indian sweets? Saffron Milk Peda/Penda recipe

This recipe is adapted from Edible Michiana, a community-based culinary magazine. Although the dough according to this recipe is not made with semolina only, other ingredients listed are traditional ones. You can double or halve the amount depending on how much cookies you would like to make. Take note that if you&rsquo;re using a nut filling, shape the cookies into oblongs, or into balls if you&rsquo;re using a date filling. Also, you can choose whichever filling you would prefer, but in case you&rsquo;d like to make ma&rsquo;amouls with both fillings, you need to halve the amounts listed in the recipe.

Ma'amoul

FOR THE DOUGH

semolina

white flour

sugar

instant yeast

tsp orange blossom

water

DATE FILLING

puréed,

tbsp water, as needed

tbsp orange blossom or rose water

cinnamon

WALNUT FILLING

walnuts

tbsp orange blossom water

icing sugar,

Buttercream icing

250 g icing sugar

unsalted butter

½ tsp natural vanilla extract

Place sugar and butter into mixing bowl and mix 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Insert butterfly whisk. Add boiling water and vanilla and mix 2 min/speed 3. Remove butterfly whisk. Transfer into a bowl and set aside until ready to use (see Tips).

Samosa with fresh tomato chutney

flour

potatoes

coriander

brown onion

garlic

ginger

red chilli

olive oil

beef mince

½ tsp ground black pepper

tsp garam masala

curry powder

tomatoes

¼ tsp ground cumin

vegetable oil

Place all pastry ingredients into mixing bowl and mix 20 sec/speed 2, then knead Dough /2 min.

Transfer pastry onto a silicone bread mat or floured work surface and shape into a ball. Wrap dough in bread mat or plastic wrap and place into refrigerator to rest for 20 minutes. Clean and dry mixing bowl.

Samosa pastry

Place 500 g of the water into mixing bowl. Insert simmering basket and weigh potatoes into it, then cook 10 min/100°C/speed 3. Remove simmering basket with aid of spatula and set aside to cool. Clean and dry mixing bowl.

Place coriander, onion, garlic, ginger and chilli into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil and cook 3 min/Varoma//speed 1.

Add mince, pepper, salt, garam masala, curry powder and remaining 20 g water and cook 5 min/100°C//speed .

Transfer mince mixture into a bowl, add reserved potato and stir to combine. Set aside to cool completely (approx. 15 minutes). Clean and dry mixing bowl.

Samosa filling

Place coriander, garlic and chilli into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining chutney ingredients and chop 3 sec/speed 5. Transfer into a serving bowl and place into refrigerator until ready to serve.

Fresh tomato chutney

Transfer chilled pastry onto silicone bread mat or floured work surface. Divide pastry into 3 equal portions. Roll out each portion into a rectangle (64 x 18 cm, approx. 1 mm thickness). Cut each rectangle into 8 strips (8 x 18 cm), creating 24 pastry strips in total.

Line a baking tray (30 x 40 cm) with baking paper and set aside. Place 1 tablespoon samosa filling at top of each pastry strip. Fold the top left corner of the pastry strip diagonally to the right, enclosing the filling and forming a triangle. Fold again (folding down) along the bottom crease of the triangle. Keep folding, creating triangles, to the bottom of the strip. Using your fingertips, dampen remaining pastry edge with water, then fold over to close and seal samosa. Set aside on lined tray and cover with kitchen towel (see Tips). Repeat with remaining pastry strips and samosa filling to create 24 samosas total.

Line a large plate with paper towel and set aside. Place a large saucepan over high heat and add oil. Heat oil to 170°C (see Tips). Using a slotted spoon, carefully place 4-5 samosas into hot oil and fry for 10 minutes or until golden brown and crispy, turning once during frying. Once cooked, carefully remove using a slotted spoon and transfer onto lined plate (see Tips). Repeat frying with remaining samosas.

Serve samosas warm with Fresh tomato chutney on the side.

Assembly

Wasabi devilled eggs

grapeseed oil

Dijon mustard

lemon juice

sea salt

g wasabi paste

eggs

chives

Place a jug onto mixing bowl lid, then weigh grapeseed oil into it. Set jug with oil aside.

Place egg yolks, mustard, lemon juice and salt into mixing bowl and mix 15 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Mix 2 min/speed 4, slowly pouring reserved oil onto mixing bowl lid, letting it drizzle into mixing bowl to emulsify.

Add wasabi and mix 4 sec/speed 4.

Transfer mayonnaise into a sealable jar or container and place into refrigerator until ready to use. Clean and dry mixing bowl.

Wasabi mayonnaise

Place water into mixing bowl. Insert simmering basket and place eggs into it. Cook 14 min/Varoma/speed 1, until hard boiled. Remove the simmering basket with aid of spatula and carefully transfer eggs into a bowl of cold water. Rinse and dry mixing bowl.

Once eggs have cooled, peel and cut each egg in half lengthways and gently remove the yolks. Place the 12 boiled egg white halves onto a serving platter and set aside.

Place wasabi paste (optional), the 6 boiled egg yolks and 90 g of the reserved wasabi mayonnaise into mixing bowl and mix 10 sec/speed 5. Scrape down sides of mixing bowl with spatula, then mix 10 sec/speed 3, or until smooth.

Spoon or pipe the egg yolk-mayonnaise mixture into the reserved egg halves and sprinkle with chives. Cover eggs with plastic wrap and place into refrigerator until chilled. Serve immediately.

Eggs

Strawberry amaze-balls

g freeze-dried strawberries

brown rice

sunflower seeds

coconut oil

240 g rice malt syrup

vanilla extract

Place strawberries into mixing bowl and mill 3 sec/speed 8. Transfer into a large bowl and set aside.

Place puffed brown rice into mixing bowl and blend Turbo/2 sec/1 time. Transfer into bowl with strawberries and stir to combine. Set bowl aside.

Place sunflower seeds into mixing bowl and grind 1 min/70°C/speed 6.

Scrape down sides of mixing bowl with spatula and grind 40 sec/70°C/speed 6.

Scrape down sides of mixing bowl with spatula. Add coconut oil and grind 40 sec/70°C/speed 6, until mixture resembles damp breadcrumbs.

Add rice malt syrup and cook 4 min/80°C/speed 3, without measuring cup, adding vanilla through hole in mixing bowl lid during last 20 seconds of cooking time.

Transfer into bowl with strawberry mixture and fold together using spatula. Allow to cool for 1-2 minutes.

Using damp hands, roll 2 teaspoons of mixture into a ball and transfer into a sealable container. Repeat with remaining mixture (makes approx. 30 balls). Serve immediately or store in the refrigerator until ready to serve (see Tips).

Apple fritters

apples

250 g full cream milk

g white sugar

g yeast

300 g plain flour

icing sugar

Place apples into mixing bowl and chop 4 sec/speed 4. Transfer into a large bowl and set aside.

Place milk, eggs, sugar, 50 g of the oil, yeast, flour and salt into mixing bowl and knead Dough /2 min.

Transfer batter into large bowl with the apples and mix with aid of spatula. Cover bowl with a kitchen towel and leave to prove for 25 minutes.

Place a large frying pan over medium-high heat and fill with 50 g of the grapeseed oil. Once hot, drop approx. 2 tablespoons of batter into frying pan. Turn fritter over and fry for 1-2 minutes on each side, until golden brown, flattening the batter slightly after the first turn.

Transfer fritters onto a plate lined with paper towel and cover to keep warm. Repeat with remaining batter to make approx. 21 fritters, topping up frying pan with remaining grapeseed oil as you go. Dust with icing sugar and serve warm.

Mango and turmeric sorbet

lime

mango

almond milk

½ tsp ground turmeric

g coconut flakes

Place sugar and zest into mixing bowl and mill 10 sec/speed 9.

Add all remaining ingredients and chop 10 sec/speed 8.

Scrape down sides and bottom of mixing bowl with spatula to loosen mixture, then chop 10 sec/speed 8, with aid of spatula.

Insert butterfly whisk. Mix 1 min/speed 4. Remove butterfly whisk. Serve immediately garnished with extra coconut flakes, or transfer into a freezeable container and place into freezer until ready to serve.

Jalapeño and corn croquettes with chipotle mayonnaise

tsp chipotle chillies in adobo sauce

lime juice

sweet corn cobs

g manchego cheese

g butter

g oil

g brown onion

jalapeño chilli

400 g full cream milk

breadcrumbs

Place a small jug onto the mixing bowl lid and weigh grapeseed oil into it. Set jug aside.

Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add chipotle chillies, egg yolks, mustard and lime juice and mix 30 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Mix 2-3 min/speed 4, slowly pouring oil onto mixing bowl lid, letting it drizzle into mixing bowl to emulsify.

Season with salt to taste, then mix 4 sec/speed 4.

Transfer into a sealable jar or container and refrigerate until ready to serve. Clean and dry mixing bowl.

Chipotle mayonnaise

Place water into mixing bowl, insert simmering basket and place 2 of the eggs, whole, into it. Place Varoma dish into position, then place corn cobs into it. Secure Varoma lid and cook 14 min/Varoma/speed 2.

Set Varoma aside. Carefully remove simmering basket with aid of spatula and run eggs under cold water to cease cooking. Set eggs and corn aside to cool completely (approx. 15 minutes). Rinse and dry mixing bowl.

Once corn is cooled, remove kernels from corn cobs, then transfer into a bowl and set aside. Discard cobs.

Place Manchego or cheddar cheese into mixing bowl and grate 10 sec/speed 5. Transfer into a bowl and set aside.

Peel boiled eggs. Place peeled eggs into mixing bowl and chop 2 sec//speed 4. Transfer into the bowl with the cheese and set aside.

Place butter, olive oil, onion and jalapeño chilli into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula, then sauté 3 min/120°C/speed 2.

Add flour and cook 2 min/90°C/speed 4.

Add milk and salt and mix 10 sec/speed 8, then cook 7 min/90°C/speed 2.5.

Add reserved egg and cheese mixture and reserved corn kernels and combine 20 sec//speed 3. Transfer croquette mixture into a bowl and allow to cool to room temperature, then cover and place into refrigerator overnight.

Crack the remaining 3 eggs into a bowl and lightly beat to form an egg wash, then set aside. Place a ceramic or glass bowl onto mixing bowl lid and weigh 150 g of the breadcrumbs into it. Set bowl aside. Place a second ceramic or glass bowl onto mixing bowl lid and weigh another 150 g breadcrumbs into it. Set second bowl aside. Take 3 teaspoons of the croquette mixture and roll into a ball, then flatten slightly into a long round cylinder to form the croquette shape.

Place croquette into 1 of the bowls of breadcrumbs and coat. Place coated croquette into the egg wash then transfer into the second bowl of breadcrumbs and coat again. Set croquette aside. Repeat process until all croquette mixture has been used to form approx. 30 croquettes.

Place a large frying pan (26 cm) over high heat and fill with 2-3 cm of olive oil. Fry croquettes in batches (approx. 1-2 minutes), turning occasionally, until golden all over. Refresh the olive oil as required.

Croquettes

Decadent dark chocolate brownies

440 g Rapadura sugar

tsp baking powder

70 g Dutch cocoa powder

g plain flour

dark chocolate

Preheat oven to 160°C. Grease and line a square cake tin (20 cm) and set aside.

Place sugar into mixing bowl and mill 2 sec/speed 9.

Add baking powder, cocoa and flour and mix 5 sec/speed 10. Transfer into a bowl and set aside.

Place chocolate into mixing bowl and grate 8 sec/speed 5. Transfer into a separate bowl and set aside.

Place 230 g butter and salt into mixing bowl and melt 2-3 min/60°C/speed 2, until butter is completely melted.

Add reserved cocoa mixture and eggs and mix 5 sec/speed 5, or until combined.

Add grated chocolate and vanilla extract and mix 20 sec//speed 4, until just combined.

Top 10 festivals recipes from across the web

The most viewed festivals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kesar Penda (Kesar Peda)

Ma'amoul

Buttercream icing

Samosa with fresh tomato chutney

Wasabi devilled eggs

Strawberry amaze-balls

Apple fritters

Mango and turmeric sorbet

Jalapeño and corn croquettes with c...

Decadent dark chocolate brownies

Top 10 festivals recipes from across the web

The most viewed festivals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kesar Penda (Kesar Peda)

Ma'amoul

Buttercream icing

Samosa with fresh tomato chutney

Wasabi devilled eggs

Strawberry amaze-balls

Apple fritters

Mango and turmeric sorbet

Jalapeño and corn croquettes with c...

Decadent dark chocolate brownies

The most viewed festivals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine