Desi Fiesta

Indian Cuisine

Yogurt Kesar Peda Recipe | Dahi Ka Kesar Peda Recipe

By

Peda’s are Indian Milk fudge which is traditionally made out of Khoya or Paneer or Evaporated milk. Here I have given a twist to the traditional peda by making them with Yogurt or our Indian Dahi. This peda tastes so delicious and have a very easy to follow instruction. I used store bought plain yogurt which we get here. The continuous stirring needs some patience and caution while making them. I spent whole day thinking about what I should make for the letter Y as my initial plan needed some detailing and planning ahead which I couldn’t do because of some personal work.I made this peda the same day I made the Milk cream, the three treats were perfect for the sweet tooth in my home.

I am so excited to share my experiment I did in my kitchen recently , when it comes to sweets I try to think beyond anything available in the internet and post a original recipe. This is one such originals of my blog, Have you ever heard of a peda with dahi at least I haven’t heard  or seen any  and this thought of making yogurt peda  came to me when I was thinking what to cook for my letter Y.I thought I should do something with Yogurt for my sweets theme so this idea of making peda popped up , I confidently executed the idea though there were eyes rolling in my home hearing am going to make dahi peda 😛  . This tasted simply delicious as like any other peda would do.  I made a kesar flavored dahi peda this time.My mom makes perfect dahi at home which sets so well it will beat the store bought dahi, She can make perfect dahi with any stater , even a starter ( ora moru or Javan) which is watery and was not well set .I make dahi at home occasionally, this recipe reminded me that I should start making dahi at home often.  I love perfecting a recipe by making them multiple times like I religiously make ghevar every year so that  I can improve every time and practice at least once in a year, As am a person who if not practiced will sure leave touch and would have to start learning from the beginning. I do the same for my rest of the recipe too whenever I get a chance I do try it again and perfect the recipe.  As you know lately I am having this peda madness and You can see the madness in the title already :D..  I have another amazing peda coming soon when I execute it.

Y for Yogurt Peda | Dahi Ka Peda

Theme ~ Indian sweets

Ingredients 

  • Plain Yogurt  -1 cup ( Thick and Not sour)
  • Milk pd – 1 cup
  • Sugar – 3/4 cup
  • Icing Sugar – 1/4 cup
  • Milk – 1/4 cup
  • Butter – 2 tbsp
  • Kesar- Few Strands
  • Pistachios – For Garnish ( chopped)

Method 

  • In a bowl mix yogurt and milk powder to a lump free mixture.
  • In a  Pan heat butter , after it melts add the yogurt milk pd mixture.
  • Add sugar, Icing pd and mix them well .
  • Mix Kesar in warm milk and mix. Pour in this into the yogurt mixture.
  • In a low flame with constant stirring cook the mixture till it leaves the pan from the sides.
  • Once it leaves the corners and forms a mass. Transfer it to a greased plate.
  • Let it cool down till it is easy to handle. Keep Flipping the mixture with a spoon so that it doesn’t dry out from the top.
  • Pinch a small amount of peda dough and shape them to form a disc.
  • Use any glass with embossed bottom for the designs or use a peda press.
  • Do the same for the rest of the peda dough.
  • Garnish them with pistachios and store them in a air tight container.
  • I stored mine in room temperature ( 70 degree F) for 3 days. If you want you can store it fridge as well.

P.S Do try this and share the happiness with me but please do not reproduce, recreate, or blog this recipe back . The contents and Images are owned by www.desifiesta.com  contact me before you would like to feature in any platform. Thank you !! 🙂

 

5.0 from 8 reviews
Yogurt Kesar Peda Recipe | Dahi Ka Kesar Peda Recipe
 
Save Print
Prep time
Cook time
Total time
 
Peda are Indian Milk fudge which is a festive sweets prepared for diwali and other festivals. These are made with paneer, khoya or evaporated milk but here is a twist to the traditional peda. This peda is made with yogurt.
Author:
Recipe type: Indian Sweets
Cuisine: Indian Cuisine
Serves: 15
Ingredients
  • Plain Yogurt  -1 cup ( Thick and Not sour)
  • Milk pd - 1 cup
  • Sugar - ¾ cup
  • Icing Sugar - ¼ cup
  • Milk - ¼ cup
  • Butter - 2 tbsp
  • Kesar- Few Strands
  • Yellow Food color - Few drops ( optional)
  • Pistachios - For Garnish ( chopped)
Instructions
  1. In a bowl mix yogurt and milk powder to a lump free mixture.
  2. In a  Pan heat butter , after it melts add the yogurt milk pd mixture.
  3. Add sugar, Icing pd and mix them well .
  4. Mix Kesar in warm milk and mix. Pour in this into the yogurt mixture.
  5. In a low flame with constant stirring cook the mixture till it leaves the pan from the sides.
  6. Once it leaves the corners and forms a mass, add food color if needed I added just a drop as kesar gave it a very nice color. Transfer it to a greased plate.
  7. Let it cool down till it is easy to handle. Keep Flipping the mixture with a spoon so that it doesn't dry out from the top.
  8. Pinch a small amount of peda dough and shape them to form a disc.
  9. Use any glass with embossed bottom for the designs or use a peda press.
  10. Do the same for the rest of the peda dough.
  11. Garnish them with pistachios and store them in a air tight container.
  12. I stored mine in room temperature ( 65 F) for 3 days. If you want you can store it fridge as well.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

 Loading InLinkz ...

Kaju Kamal and Kaju Matka |Kaju Kathli Recipe

By

Kaju Katli is a cashew sweet fudge which can be considered as our very own Indian Marzipan. Kaju katli also know as kaju burfi in some places is made with just 3 easily available ingredients cashew, sugar and water but it is a tricky sweet to make at home. There are so many colorful versions of kaju kathili available in any mithai shop today. Any Mithai dabba would surely have a kaju sweet disguised in such a fun and attractive way . As a kid those sweets always attracted me and once I grew the curiosity of how they make them grew more. I love making sweets but the irony is I am not much of a sweet tooth as I have mentioned in my other post, contrary to me my hubby has a sweet tooth and craves for sweet every time so that is why I make them often . My daughter’s favorite sweet is kaju kathili, though she will try few sweets if we ask her to she is not a big sweet tooth as well. Kaju kathli is the only sweet she is addicted to and can have more than 2 at a time 😛 ..

I had planned my letter K already but since daughter was asking for kaju kathli few weeks back I thought I should change and made these instead. This is such an easy sweet to make if you get the hang of it, I have been making this often and for diwali I make a bunch of sweets and kathli is default in the list. I always look for different shaped kaju in mithai shops to get inspired  two of my fav shapes are matka or kalash and kaju kamal these are so attractive and they are always made to perfection in mithai shops. As I have posted kathli recipe here before This post will be a extension  of the kathli giving them the mithai shop wala look. I have used veg vrak ( silver foil) , I always look for a vegetarian silver foil to decorate my sweets .Again a unhappy photographer I was held up with lot to do today didn’t get much time and light to photograph.  Moving on to the recipe

 Ingredients

  • Cashew nut pd – 2 cups
  • Sugar – 1 cup
  • Corn syrup – 1 tbsp (optional)
  • Ghee for greasing (if needed)
  • Silver foil/ Vrak ( optional)
  • Food colors – Few drops (Optional)

Method

  • Grind the whole cashews in a mixer till they are fine. Don’t over grind the cashews as they may leave out the fat/ oil and stick to form lumps with which you will not be able to make kaju katli at all. Grind only till they are fine , They might be fine but look coarse so touch the cashews and feel it whether it is fine pd.
  • To make sugar syrup take a sauce pan. Put sugar and 1/2 cup water and allow it to boil. Add corn syrup once it starts boiling.
    Cook them till it reaches one string consistency. To check one string consistency you can take little water in a small plate , put some drops of syrup in the water, if the syrup stay and doesn’t get dissolved . Another way to check is to rub some syrup with your thumb and index finger and stretch it a to forms a thread and that is single thread consistency.
  • Now add the cashew pd to the syrup in this stage. Simmer the flame to low and cook them stirring  constantly till starts leaving the side of the pan.
  • Switch off the pan and transfer it to a greased plate. and keep on mixing them with a spoon so that they don’t stick to the plate and dry off and also if you keep on mixing it will cool down a bit soon.
  • Once it is bare able to touch but still warm  knead them to a smooth dough, grease your hands while you knead if you feel the dough is sticky.
  • Take a small portion of the dough cover the rest of dough as it will dry out. Shape the dough into circle and then half way through roll the neck part of the matka. Garnish it with vrak , pistachios as needed.
  • For Kaju kamal you need to divide the dough to 3 portions and dye them yellow, red , green with a very good quality food color.
  • Roll equal sized red balls first, the yellow balls will be slightly bigger the red and the green balls will be bigger than yellow.
  • Flatten the yellow balls with your finger to form a thin disk, place the red ball inside the flattened yellow and cover them from all sides do the same with the green portion. So from inside it is red , yellow and then green.
  • Cover with Vrak and cut them to cross from the top, slightly open the petals .
  • With the leftover red and green dough I made  strawberry shapes.


5.0 from 9 reviews
Kaju Kamala and Kaju Kalash |Kaju Kathli Recipe
 
Save Print
Prep time
Cook time
Total time
 
Kaju kathli is a Indian cashew fudge which are traditionally shaped into diamonds but mithai shops have come up with some amazing shapes making these Indian delights and shaping them like Marzipan.
Author:
Recipe type: Indian Sweets
Cuisine: Indian Cuisine
Serves: 15
Ingredients
  • Cashew nut pd – 2 cups
  • Sugar – 1 cup
  • Corn syrup – 1 tbsp (optional)
  • Ghee for greasing (if needed)
  • Silver foil/ Vrak ( optional)
Instructions
  1. Grind the whole cashews in a mixer till they are fine. Don’t over grind the cashews as they may leave out the fat/ oil and stick to form lumps with which you will not be able to make kaju katli at all. Grind only till they are fine , They might be fine but look coarse so touch the cashews and feel it whether it is fine pd.
  2. To make sugar syrup take a sauce pan. Put sugar and ½ cup water and allow it to boil. Add corn syrup once it starts boiling.
  3. Cook them till it reaches one string consistency. To check one string consistency you can take little water in a small plate , put some drops of syrup in the water, if the syrup stay and doesn’t get dissolved . Another way to check is to rub some syrup with your thumb and index finger and stretch it a to forms a thread and that is single thread consistency.
  4. Now add the cashew pd to the syrup in this stage. Simmer the flame to low and cook them stirring  constantly till starts leaving the side of the pan.
  5. Switch off the pan and transfer it to a greased plate. and keep on mixing them with a spoon so that they don’t stick to the plate and dry off and also if you keep on mixing it will cool down a bit soon.
  6. Once it is bare able to touch but still warm  knead them to a smooth dough, grease your hands while you knead if you feel the dough is sticky.
  7. Take a small portion of the dough cover the rest of dough as it will dry out. Shape the dough into circle and then half way through roll the neck part of the matka. Garnish it with vrak , pistachios as needed.
  8. For Kaju kamal you need to divide the dough to 3 portions and dye them yellow, red , green with a very good quality food color.
  9. Roll equal sized red balls first, the yellow balls will be slightly bigger the red and the green balls will be bigger than yellow.
  10. Flatten the yellow balls with your finger to form a thin disk, place the red ball inside the flattened yellow and cover them from all sides do the same with the green portion. So from inside it is red , yellow and then green.
  11. With the leftover red and green dough I made  strawberry shapes.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

 Loading InLinkz ...

Ice Halwa |Bombay Mahim Halwa Recipe | Bombay Paper Halwa

By

Ice Halwa is an Bombay specialty sweet. The halwa is also know as mahim halwa or paper halwa. It is available all over India, and is a very famous sweet in mithai shops. These thin square slabs are melt in mouth kind of sweet, with the crunchy nuts topping this taste divine. Mahim is a island near Mumbai and this halwa is set to be originated there. I have some nostalgic childhood memories surrounding these , This halwa was and is my favorite sweet , though I am not a big sweet tooth this halwa used to be my favorite it is been years as tasted this halwa and finally I made them. Traditionally these halwa are made with cornflour ,I have tried making this halwa with cornflour, all purpose flour, and semolina .

When I was listing out recipes to do for the marathon  the first letter I chose  was ” I ” and I instantly wanted Ice halwa for this letter,Though I had no much time to make this prior finally made them and it kept for drying , Hubby did the QC already and told it taste so yummy as. I piece of halwa in your mouth will melt down and cool  the tummy , If you have tasted the halwa you will know what am talking about. Living in chennai we never missed this halwa as my papa used to bring these from mithai shops in sowcarpet. They are just perfect treat to the soul, I loved making them and experimenting them with all the possibilities. I make the yellow halwa with saffron flavor , the white one is rose flavored and the orange one is the crazy idea of mine to use custard pd a vanilla flavored ice halwa. I have experimented the white halwa with semolina flour , semolina flour is totally different from the white semolina we use in Indian cuisine..Semolina flour is yellow and looks fine than the semolina but when cooked gets gritty. Semolina flour are made which durum wheat. For this halwa fine variety of semolina works well but if you don’t have the fine but have the coarse variety then just grind it in the mixier and make it fine. This is my first recipe under my 4th theme which Indian sweets 🙂

Theme ~ Indian Sweets 

I for Ice Halwa

Ingredients 

  • Semolina  (Or semolina flour)- 1/4 cup
  • Ghee – 1/4 cup
  • Milk – 1 1/2 cup
  • Sugar – 1 cup
  • Rose Essence – Few Drops
  • Yellow color – few drops( optional)

Toppings

  • Cardamom pd
  • Pista and Badam chopped
  • Rose petal ( optional)

Method 

  • I had  some Coarse semolina so grounded the semolina in mixier to make fine semolina.
  • Tear a long sheet of parchment paper and keep it ready, also keep the topping ready to sprinkle before you start the halwa making process.
  • In a sauce pan Mix semolina, ghee, milk together and Mix them well.
  • Turn on the heat to medium and keep string continuously.
  • At one stage it will start to thicken and this is were you have be cautious and swiftly stir the mixture.
  • The mixture should start leaving the sides and should form a dough.
  • Turn off the stove and mix the mixture so that is thickens and also cools a little bit.
  • Transfer the mixture to the parchment paper , line another parchment paper on top and start lightly rolling the dough with a rolling pin.
  • Roll it slightly thin , not very very thin as the halwa might break easily after drying. Thin halwas taste better than thick ones.
  • Sprinkle the topping on the rolled dough , press or roll with a rolling pin so that the topping is well fixed to the dough and doesn’t fall.
  • Using a pizza cutter or a knife to cut the uneven ends and cut square or rectangle shapes.
  • Use a scissor cut the halwa with the parchment paper spread it over a plate .
  • Keep the Halwa in Refrigerator for 24 to 48 hours to dry .
  • These halwa taste yummy even before drying but for the best authentic taste dry them up .
  • Once the halwa’s are store it in a air tight container. It keeps well for a week.

 


4.8 from 11 reviews
Ice Halwa |Bombay Mahim Halwa Recipe | Bombay Paper Halwa
 
Save Print
Prep time
Cook time
Total time
 
Bombay Ice Halwa is a very popular sweet , and it is said to be originated in Mahim. This paper like halwa taste best when they are thin and dry well.
Author:
Recipe type: Indian Sweets
Cuisine: Indian Cuisine
Serves: 10
Ingredients
  • Semolina - ¼ cup
  • Ghee - ¼ cup
  • Milk - 1½ cup
  • Sugar - 1 cup
  • Rose Essence - Few Drops
  • Yellow color - few drops( optional)
  • Toppings
  • Cardamom pd
  • Pista and Badam chopped
  • Rose petal ( optional)
Instructions
  1. I had some Coarse semolina so grounded the semolina in mixier to make fine semolina.
  2. Tear a long sheet of parchment paper and keep it ready, also keep the topping ready to sprinkle before you start the halwa making process.
  3. In a sauce pan Mix semolina, ghee, milk together and Mix them well.
  4. Turn on the heat to medium and keep string continuously.
  5. At one stage it will start to thicken and this is were you have be cautious and swiftly stir the mixture.
  6. The mixture should start leaving the sides and should form a dough.
  7. Turn off the stove and mix the mixture so that is thickens and also cools a little bit.
  8. Transfer the mixture to the parchment paper , line another parchment paper on top and start lightly rolling the dough with a rolling pin.
  9. Roll it slightly thin , not very very thin as the halwa might break easily after drying. Thin halwas taste better than thick ones.
  10. Sprinkle the topping on the rolled dough , press or roll with a rolling pin so that the topping is well fixed to the dough and doesn't fall.
  11. Using a pizza cutter or a knife to cut the uneven ends and cut square or rectangle shapes.
  12. Use a scissor cut the halwa with the parchment paper spread it over a plate .
  13. Keep the Halwa in Refrigerator for 24 to 48 hours to dry .
  14. These halwa taste yummy even before drying but for the best authentic taste dry them up .
  15. Once the halwa's are store it in a air tight container. It keeps well for a week.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

 Loading InLinkz ...

Rose Peda Recipe | Rose Shaped Peda

By

I am so excited to share this peda which I made it is a simple peda but I gave it a unique shape. I love to play with clay and the peda dough was perfect for me to play with it so made it more interesting by giving this simple peda a unique shape. I had this in mind to make different shaped sweets for so long if you follow my fb page or insta you will be knowing this picture of mine .

This is a sweets spread I made for 2016 diwali and it was loved by everyone so much. From then am loving to make different shaped sweets like store brought. “It doesn’t only look good but taste equally good” – this is what the feedback I got from the people who actually had these. So I am including one more to my collection of sweets today which is red rose peda. I made this keeping in mind of valentines day but never got to post it here. Simple ingredients used very easy to make peda but with a twist. I am happy to share these here. Thanks to  the theme I chose this week emptied 3 of my draft posts, hope  everyone liked it.

I remember making golap pithe for mega marathon and from then I had this idea of making some rose shaped sweets again and here I am with the recipe.

5.0 from 7 reviews
Rose Peda Recipe | Rose Shaped Peda
 
Save Print
Prep time
Cook time
Total time
 
An Innovative take on the usual peda , giving it a rose shape and flavor.
Author:
Recipe type: Sweets
Cuisine: Indian Cuisine
Serves: 8
Ingredients
  • Butter - 1 Stick
  • Condensed milk - 1 tin
  • Milk Powder - 2 cups
  • Rose essence - few drops
  • Red food color - few drops
  • Silver vrak- For garnish ( optional)
Instructions
  1. In a microwave-safe bowl take butter , melt it for 30 seconds.
  2. Add condensed milk, milk powder and mix it well with no lumps.
  3. Microwave this mixture for 3 minutes.Remove it after every 1-minute stir and microwave it again.
  4. After 3 minutes of cooking add red food color and rose essence to the mixture and combine it well .
  5. The peda mixture should come together and form a dough this is the right consistency.
  6. After the peda dough cools down completely, Pinch a small portion of the dough to make the bud.
  7. Take another small portion of the dough, make a ball and flatten it to form a petal.
  8. The top part of the petal should be thin.
  9. Stick this peda to the one side of the bud and keep continue wraping the petals around the bud till you are happy with your rose.
  10. Make as many roses possible with the peda dough.
  11. Garnish them with silver vrak.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78

 

Malai Peda | Indian Sweets Recipe

By

Making pedas takes a lot of patience but it is worth the patience ( especially when you make homemade khoa) and work after all you get to taste this melt in mouth peda which is heaven for the soul. I am here with yet another peda today, it is my version of malai peda. After I got to experiment a lot of peda’s , I came up with these white beauties, the challenge was keeping the pedas white which was the tricky part, though it doesn’t look pure white.  This peda turned so well and was really happy, the QC tester ( my H) also approved with double thumbs up so this has to be posted. Peda is my favorite Diwali sweet. In my childhood we used to wait for Diwali to get those delicious pedas, I used to admire the shape and the chakra designs on the peda it amazed me as a kid. Sometimes small things bring a lot of happiness, and little things matter a lot to me, hubby took this peda and the mango peda to the office and all his friends just enjoyed and showered me with compliments, glad to have such friends around who appreciate all the little things I do. I love making sweets a lot though I don’t have a sweet tooth, I am a spicy food lover. Moving on to the recipe now.


5.0 from 6 reviews
Malai Peda | Indian Sweets Recipe
 
Save Print
Prep time
Cook time
Total time
 
Malai peda is melt in mouth kind of sweet, which is milk based and takes patience to make them.
Author:
Recipe type: Sweets
Cuisine: Indian Cuisine
Serves: 10
Ingredients
  • Paneer - 1 cup
  • Milk- ¼ cup
  • Heavy Cream-1 cup
  • Sugar -1/4 cup
  • Sweetened Khoa - ½ cup
  • Cardamom pd - ¼ tsp
  • Slivered Pistachios and Rose petals - for garnish
Instructions
  1. In a mixie grind the paneer and milk mixture coarsely.
  2. Heat a pan and pour in the paneer and milk mixture.
  3. Add sweetened khoa, heavy cream, sugar, cardamom pd to it and stir constantly.
  4. In a medium flame cook the milk mixture till it reduces and leaves the sides of the pan.
  5. Turn off the heat and transfer the peda dough to a plate.
  6. Let it cool completely and then divide them into equal portion.
  7. Form a ball and then flatten them into disc shapes.
  8. Do the same for all the peda dough.
  9. Garnish them with pistachios and rose petals.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78