Zafrani Peda by Chef Shireen Anwer

Zafrani Peda

Recipe Of Zafrani Peda:

Khoya 500 grams
Sugar 200 grams
Ghee 3tbsp
Cardamom ¼ tsp
Saffron ½ tsp
Saffron food color 1 pinch
Silver paper for garnishing

1. In a pan cook 500 grams of khoya and 200 grams of sugar on low flame.
2. When the mixture thickens add ¼ tsp cardamom, ½ tsp saffron and 1 pinch of zafrani food color.
3. Add 2 tbsp ghee and turn the flame off. Mix well
4. Grease your hands and shape the mixture in medium sized balls or paedas.
5. Now put a layer of silver paper on top and serve.

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