Almond Peda
Soft almond peda (badam peda) from almond flour, milk powder, milk, ghee, cardamom, and light saffron. Shape into gift-box discs and finish with pistachios.
Equipment
- Heavy-bottomed nonstick pan or kadai
- Spatula
- Small bowl for blooming saffron
- Parchment or greased plate for cooling and shaping
Ingredients
For the peda
- 1 cup fine almond flour 100 g
- 1 cup full-fat milk powder 100 g
- 1/2 cup sugar 100 g, or powdered sugar
- 1/3 cup whole milk 80 ml, plus 1 to 2 teaspoons more if needed for kneading
- 2 tablespoons ghee plus more for greasing palms
- 1/2 teaspoon freshly ground green cardamom elaichi
- pinch fine salt
For the saffron (optional)
- 6-8 saffron strands kesar
- 1 tablespoon warm milk for blooming saffron
For garnish
- 2 tablespoons finely chopped pistachios or almond slivers
Instructions
Bloom the saffron
- If using saffron, soak the strands in 1 tablespoon warm milk for 5 to 10 minutes until the milk turns golden. Set aside.
Cook the peda dough
- In a heavy-bottomed pan over low to medium-low heat, add the milk, sugar, and ghee. Stir until the sugar dissolves and the mixture looks smooth, 1 to 2 minutes.
- Lower the heat. Add the milk powder a little at a time, stirring constantly so no dry lumps remain. The mix will look like a loose batter.
- Stir in the almond flour, cardamom, salt, and the bloomed saffron milk if using. Keep the heat low. Cook, stirring often, scraping the bottom and sides, until the mixture thickens into a soft dough that pulls away from the pan in one mass, about 8 to 12 minutes.
- Test by pinching a small piece. It should feel warm, soft, and barely tacky, not wet. If it sticks heavily to your fingers, cook 30 to 60 seconds more. Turn off the heat.
Cool, knead, and shape
- Tip the dough onto a parchment-lined plate. Let it cool until comfortable to touch, 3 to 5 minutes. Grease your palms with a little ghee and knead briefly until smooth. If the dough cracks, knead in 1/2 teaspoon warm milk. If it feels sticky, dust with 1 teaspoon milk powder and knead again.
- Divide into 16 to 20 equal portions. Roll each into a ball, then press into a thick disc about 1/2 inch (1.25 cm). Press a few chopped pistachios or almond slivers on top.
- Let the pedas set at room temperature for 20 to 30 minutes before packing or serving.
Notes
Dough stage is everything. Under-cooked mix stays sticky and will not hold a clean disc. Over-cooked mix cracks and tastes dry. Aim for soft playdough that leaves the pan clean.
Keep the heat low so the milk powder stays creamy, not grainy. High heat can make the peda taste cooked and sandy.
Use fine blanched almond flour for a smooth peda. Coarsely ground almonds leave a sandy bite.
Khoa swap: replace milk powder with 1 cup grated soft khoa. Reduce or skip the 1/3 cup milk; add milk only if the dough looks dry. Cook time may shorten.
Store airtight in the refrigerator for up to 5 days. Serve at cool room temperature. Freeze up to 1 month with parchment between layers; thaw in the fridge overnight.
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