Kesar Peda

Ingredients

• • Milk - 1 liter
• • Saffron - ¼ teaspoon
• • Sugar (powdered) - 1 cup
• • Kesar colours - a pinch

Method

• 1. Heat milk in a broad, heavy kadai stirring constantly, till it is reduced to ¾ of its consistency. Remove from fire.
• 2. Crush ¼ teaspoon of saffron in little hot milk, and add to the milk koa before removing from fire. If necessary add little kesar colour.
• 3. Take it out and knead to a stiff dough on top of a greased platform.
• 4. Make small balls, flatten well and decorate with nuts.