Kesar Mawa Peda

1. Soak the saffron strands in warm milk. Keep it aside for atleast 10 mins.
2. In a cold pan, crumble the khoya. Now switch on the flame & cook on low heat stirring continuously.
3. Once it’s half done (in about 4-5 mins), add the saffron milk.
4. Cook again till it comes together & leaves the pan.
5. Remove on a plate & allow the mixture to cool completely.
6. Then add Cardamom powder & powdered sugar. ( you can adjust the quantity of the sugar depending upon the sweetness of the mawa being used)
7. Mix well till it resembles a dough.
8. Make small roundels & shape it like a Peda.
9. Decorate with Kesar strands. Serve either immediately (tastes the best then, or store in an airtight container and serve as desired)

Recipe note – Please do not keep the Pedas in the Refrigerator as they get very hard otherwise. They stay perfectly fine for 2-3 days at room temperature.