Indian Vegetarian Recipes
Kesar badam peda recipe

Kesar badam peda recipe , Sweet shop style peda recipe with detailed step-by-step pictures.
Kesar Badam peda is a quick and easy sweet that can be made with simple available ingredients. Dhoodh peda can be ready in 15 minutes. You can make this peda for Janmasthami, Diwali, Karwa chauth, Holi and Raksha bandan too.
The entire cooking can be done in the microwave too. If you are running out of time but still want to make some simple sweet for Diwali, try out this Kesar badam peda
Also, check out some easy Diwali recipes, Rava ladoo, Choco dry fruits roll, Instant cham cham.

Kesar badam peda
Ingredients
- ¼ cup Almond | badam
- 1 pinch Saffron
- 3 tbsp Sugar
- 4 tbsp Milk
- ½ cup Milk powder
- ½ tsp Ghee + little to grease hands
Instructions
-
Soak almonds in hot water for 15 minutes and take out the skin.
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Soak saffron in lukewarm milk.
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Grind these almonds and sugar into a fine paste.
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Grind this into a smooth paste using saffron milk.
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In a heavy-bottomed pan add the badam mixture, ghee, and milk powder.
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Keep in a medium-low flame and start stirring this continuously.
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Stir this till the whole mixture comes to a whole mass
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Allow this to cool. With hands, slightly greased with hands make the whole mass into a smooth dough.
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Make pedas of your desired size. You can use a cookie cutter too to shape them. Roll them into a chapati and cut them in a cookie cutter.
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Kesar badam peda are ready to serve. This can be stored at room temperature for a day.
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Can be stored in the refrigerator for 3-4 days.
Video
Notes
2. You can garnish with coarsely chopped Badam or Milk masala.
3. If the final mass is a bit dry while making pedas just sprinkle a few drops of milk and knead it without any cracks. Do not add more, it will lessen the shelf life.
4. If you feel it is slightly sticky add 1 tbsp of milk powder and microwave it for a minute or cook it in a pan.
5. Kesar badam peda stays good for 3-4 days in the refrigerator.
Method:
- Soak almonds in hot water for 15 minutes and take out the skin.
- Soak saffron in lukewarm milk.
- Grind these almonds and sugar into a fine paste.
- Grind this into a smooth paste using saffron milk.
- In a heavy-bottomed pan add the badam mixture, ghee, and milk powder.
- Keep in a medium-low flame and start stirring this continuously.
- Stir this till the whole mixture comes to a whole mass.
- Allow this to cool. With hands, slightly greased with hands make the whole mass into a smooth dough.
- Make pedas of your desired size. You can use a cookie cutter too to shape them. Roll them into a chapati and cut them in a cookie cutter.
- Kesar badam peda are ready to serve. This can be stored at room temperature for a day.
- Can be stored in the refrigerator for 3-4 days.

- The entire process can be done in the microwave too. Stir in very frequent intervals.
- You can garnish with coarsely chopped Badam or Milk masala.
- If the final mass is a bit dry while making pedas just sprinkle a few drops of milk and knead it without any cracks. Do not add more, it will lessen the shelf life.
- If you feel it is slightly sticky add 1 tbsp of milk powder and microwave it for a minute or cook it in a pan.
- Kesar badam peda stays good for 3-4 days in the refrigerator.
The post Kesar badam peda recipe appeared first on Jeyashri’s Kitchen.
Indian Vegetarian Recipes
Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my
Sweet potato payasam recipe

Sweet Potato payasam
Ingredients
- 2 Sweet Potato
- ¼ cup Moong dal
- ¾ cup Jaggery
- Cashew nuts few
- 2 tsp Ghee
- ½ tsp Cardamom powder
- ½ cup Milk optional
Instructions
-
Peel the skin of the sweet potato, wash it, and chop it into big chunks.
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In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
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Add 2 cups of water to this and pressure cook this for 3-4 whistles.
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In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
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Meanwhile, mash the cooked sweet potato and moong dal mixture.
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Add 1 cup water as it will be thick. Add the jaggery water to this.
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Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
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Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
-
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.
Notes
2. The payasam tends to thicken more so add milk if you are consuming it later.
3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.
Method:
- Peel the skin of the sweet potato, wash it, and chop it into big chunks.
- In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
- Add 2 cups of water to this and pressure cook this for 3-4 whistles.
- In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
- Meanwhile, mash the cooked sweet potato and moong dal mixture.
- Add 1 cup water as it will be thick. Add the jaggery water to this.
- Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
- Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
- I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

- I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
- The payasam tends to thicken more so add milk if you are consuming it later.
- Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
- You can add 1/2 cup of first coconut milk instead of milk.
The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.
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