Kesar Peda Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Soak the saffron threads in warm milk. Heat ghee in a pan and add the khoya to it. Stir until it melts and becomes lump free. Now add the saffron soaked milk and mix well. When it is little stiff, transfer it to a bowl and let it cool completely. Add caster sugar to it and mix well to make dough. Apply ghee on hands and scoop out a small portion. Make balls and flatten it. Make a small dent in center. Place the nuts in center. Refrigerate it for an hour before you serve.

METHOD:
Cook earlier soaked rice in water, salt and the whole spices, till 3/4 done. Drain the water and set aside. For the koftas, in the boiled potatoes ,mix the grated cottage cheese, bread crumbs ,chopped nuts, spice powders and salt. Reserve some bread crumbs for coating the kofta balls. Make small koftas out of the mixture and coat it bread crumbs. Heat oil and shallow fry the koftas. Drain when golden. In the remaining oil, fry the sliced onions & set aside .In a bowl whisk the curd and add the essences and food color. Heat oil and add cumin seeds. Add the ginger and garlic paste and saute. Add the green chilli, tomato puree, the spice powders. Saute until paste becomes thick .Add the fried kofta balls & half of the fried onion slices to the gravy. Mix well & spread the rice. Sprinkle the yogurt mixture all over the rice. Garnish with the remaining fried onions and chopped mint and coriander leaves. Cover and simmer on low. Serve hot with raita.