Soft, luxurious, and brimming with aromatic saffron and cardamom, Kesar Penda are one of the most regal Indian mithai you’ll ever taste. With a texture that melts in your mouth and a fragrance that fills the air, these delicate golden treats are made using paneer and milk powder, and shaped into charming little discs. Perfectly finished with pistachios and saffron strands, they’re not only a delight to eat but also a joy to gift.
This traditional sweet is especially loved during festivals like Rakshabandhan and Diwali, but there’s no reason to wait for a celebration. Kesar Penda bring together centuries of Indian culinary tradition in each bite. The preparation, while requiring patience and care, is an experience in itself. From the floral notes of saffron to the buttery richness of ghee, everything in this recipe sings with festivity.
Full recipe:
Ingredients:
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250g crumbled paneer (homemade or shop-bought)
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100g full-fat milk powder
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1 tbsp ghee
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100g icing sugar (powdered sugar)
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1 tbsp whole milk
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25 saffron strands (a large pinch)
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1 ¼ tsp ground cardamom
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¼ tsp grated nutmeg
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A dab of yellow gel food colour
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Very small pinch of salt
To decorate:
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2 tbsp slivered pistachios
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28-30 saffron strands (one per piece)
Directions:
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In a small bowl, soak the saffron strands in warm milk. Set aside.
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Knead the crumbled paneer with the heel of your palm 30–40 times until smooth and pliable.
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In a non-stick pan, melt the ghee over low heat. Add the paneer and stir constantly until soft and slightly slack.
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Add milk powder and mix well.
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Pour in the saffron milk, cardamom, nutmeg, and a tiny pinch of salt. Stir thoroughly and remove from heat.
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Spread the mixture on a plate and allow it to cool to room temperature.
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Add yellow food colour and knead into the mixture until evenly distributed.
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Mix in the icing sugar by hand or spatula. The mixture will loosen and become sticky—this is normal.
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Wrap the mixture tightly in cling film and refrigerate for 6–8 hours, preferably overnight, until it firms up.
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Break chilled dough into small pieces and knead once more until smooth.
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Divide into 20g portions (yields ~28-30 penda). Shape into thick discs using a press or by hand.
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Decorate each with slivered pistachios and a saffron strand.
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Place on a tray and air dry, uncovered, in a cool, dry place for 6–8 hours until the outer surface is dry.
Prep Time: 45 minutes | Cooking Time: 5 minutes | Total Time: 8 hours 50 minutes
Kcal: 54 kcal | Servings: 28-30 penda
Cultural Significance of Penda in Indian Cuisine
Penda—or Peda, as they are also commonly called—are more than just sweets. They are symbols of festivity, affection, and tradition. The name and style of Penda can vary based on region and language dialects across India. Whether offered in temples as prashad (holy offering), gifted during weddings, or enjoyed on festive days, these treats hold a special place in Indian culinary heritage.
Penda originated in Mathura, a historic city in the Indian state of Uttar Pradesh, and have since evolved into many regional variants such as Dharwad Peda in Karnataka, and Rajkot na Penda in Gujarat. Within the Indian diaspora, versions like Fijian Pera and Guyanese Peera continue the tradition abroad. The unifying theme among all these variations is the love for rich, dairy-based sweets.
Varieties of Penda
While Kesar Penda is among the most opulent versions of this dessert, Penda itself comes in several traditional varieties.
White Penda: These are made with plain milk solids and sugar, often flavored with cardamom. They are subtle in flavor but still deeply indulgent. Nuts may or may not be used in decoration.
Kesar Penda: Our hero sweet. Infused with saffron, these Penda boast a beautiful golden hue and luxurious flavor. The use of saffron elevates the dessert, making it a top-tier choice for special celebrations.
Mawa Penda: Made with mawa (also known as khoya), these are typically darker in color due to the caramelization of the milk solids. They have a deeper, almost toffee-like flavor.
Beyond these three, creative variations have become more common, including Mango Penda, Almond Penda, and even fusion-inspired ones like Cookies & Cream Penda. The possibilities are nearly endless, thanks to the versatility of the basic milk-sugar base.
What Makes Kesar Penda Unique
Kesar Penda’s uniqueness lies not only in its use of saffron but also in the texture and preparation. The sweetness is balanced, and the milkiness comes through without being cloying. When made correctly, the texture is soft, rich, and smooth, with just the faintest touch of graininess—a testament to the traditional kneading and cooking process.
The saffron infuses both flavor and color. With milk as its carrier, the spice releases its deep golden hue and floral aroma, turning a simple dessert into an experience. A dash of yellow food coloring is often added to enhance the visual appeal, giving each piece a consistent, sunlit tone.
The use of paneer as a base provides a creamy consistency, and ghee adds depth and richness. Cardamom and nutmeg create a spiced warmth that rounds out the flavor profile. Slivered pistachios and a single saffron strand on top elevate the presentation and provide a hint of crunch against the creamy interior.
Techniques That Matter
Unlike other quick mithai recipes, Kesar Penda requires patience and technique. The paneer must be well-kneaded—about 30 to 40 times—until smooth. This process breaks down any graininess and ensures the right mouthfeel.
The mixture is slowly cooked over low heat to avoid overcooking, which can result in chewy Penda. A critical step is the resting period in the refrigerator, allowing the sugar and milk solids to bind into a firm, cohesive dough that can be shaped easily.
Air drying is the final stage. This allows the exterior of each Penda to form a light crust while maintaining a creamy interior. It’s this contrast of textures that makes them so delightful.
Kesar Penda is traditionally shaped using a Penda stamp or press, but they can also be molded by hand. If you’re feeling creative, mooncake molds or maamoul presses work beautifully too.
Storage, Shelf Life, and Freezing Tips
Once made, Kesar Penda can be stored in an airtight container in the refrigerator for up to 3 weeks. They actually taste better after a day or two, once the flavors have fully melded.
They also freeze quite well. To freeze, pack them in a single layer in an airtight container and store for up to 3 months. When you’re ready to enjoy them, simply let them defrost at room temperature. Their texture and flavor remain nearly identical post-thaw, making them a great make-ahead option for festivals and gifting.
Common Troubleshooting Tips
Why are my Penda chewy?
This usually means the mixture was overcooked. It might look too soft in the pan, but remember, it will firm up significantly during chilling. Avoid the temptation to cook it further.
Why is my Penda dough sticky?
Stickiness can stem from undercooking, too much sugar, or not enough fat. Follow the recipe ratios closely and give the dough ample time to chill before shaping.
Why are my Penda not smooth?
If the texture is rough or grainy, more kneading is needed. The dough should be treated like bread dough—worked until smooth and elastic.
Why do my Penda crack when shaped?
Minor surface cracks are normal, but if they’re splitting a lot, the dough may need more kneading or resting time. Cracks can also occur if the dough is too cold—allow it to come slightly closer to room temperature before shaping.
Is Kesar Penda Gluten-Free?
Yes! Kesar Penda is naturally gluten-free, provided all ingredients used (like food color or saffron) are free from cross-contamination. This makes them a great option for those with gluten sensitivities or celiac disease.
Is Kesar Penda Vegan?
Traditional Kesar Penda is not vegan, as it relies heavily on dairy ingredients like paneer, milk powder, and ghee. However, vegan alternatives using cashew paste, almond milk solids, or plant-based ricotta could potentially be explored, though the result will differ significantly in taste and texture.
Garnishing and Presentation
The final aesthetic of Kesar Penda is part of its charm. After shaping the Penda into uniform discs, they are topped with slivered pistachios for a nutty crunch and crowned with a delicate saffron strand. The use of a traditional stamp or mold gives them a professional and festive look, making them ideal for gifting or displaying at celebratory spreads.
Some modern makers also use edible silver leaf (varak) or gold leaf for an extra-luxurious touch, especially during weddings or large religious gatherings.
Conclusion
Kesar Penda is more than just a dessert—it’s a cultural treasure wrapped in saffron-scented elegance. Whether you’re making them for Rakshabandhan, Diwali, or simply as a special treat for loved ones, the effort involved in their creation is richly rewarded with each golden bite.
From the floral aroma of saffron to the warming embrace of cardamom and nutmeg, every element of this sweet is a tribute to traditional Indian flavors. The careful techniques, patience, and love that go into making Kesar Penda mirror the spirit of Indian festivals: slow, meaningful, and joyfully shared.
Serve them fresh, gift them beautifully, or freeze them for the future—however you choose to enjoy them, Kesar Penda will always be a golden classic in the world of Indian sweets.