Badam Peda holds a special place in Indian sweets. I remember the first time I tried making these at home – the kitchen smelled surely divine with saffron and almonds. These little gems are basically almond heaven in bite-sized form. What makes them so special is how they literally melt on your tongue. The process might seem a bit involved, but trust me, every step is worth it. You’ll end up with beautiful, golden pedas that look just like the ones from your favorite sweet shop. And the best part? You control the sweetness and quality of ingredients.
About the Recipe
This Badam Peda recipe brings together the finest ingredients to create something truly magical. The almonds give it that wonderful nutty flavor, while saffron adds that gorgeous color and heavenly aroma. What I love most about this recipe is how it transforms simple ingredients into something that tastes surely premium. The milk powder helps create that perfect creamy texture without spending hours reducing milk. These pedas taste just like the expensive ones you’d buy from a mithai shop, but you’ll know exactly what went into making them.
Why You’ll Love This Recipe
First off, these pedas are incredibly rich and satisfying – just one piece feels like a real treat. The texture is what gets everyone hooked – they’re firm enough to hold their shape but soft enough to melt beautifully in your mouth. The almond flavor really shines through, and that hint of saffron makes them feel extra special. They’re perfect for gifting too – I’ve packed these in pretty boxes for friends and they always ask for the recipe. Plus, once you master this technique, you can experiment with different flavors. The best part is they keep well, so you can make a batch and enjoy them over several days.
Cooking Tips
Getting the sugar syrup to one-thread consistency is key – test by taking a drop between your fingers and gently pulling apart. The mixture will start pulling away from the pan sides when it’s ready to remove from heat. Don’t rush the cooking process; let the ghee incorporate slowly for the best texture. Keep stirring constantly to prevent sticking. If the mixture becomes too thick, add a tiny bit of warm milk.
Serving and Storing Suggestions
This recipe makes about 20-25 pedas, perfect for sharing with family and friends. Total time is around 45 minutes to 1 hour. Serve at room temperature for the best taste and texture. Store in an airtight container for up to one week at room temperature, or refrigerate for up to two weeks. Let refrigerated pedas come to room temperature before serving for improve flavor.
Similar Recipes
- Milk Powder Burfi
- Coconut Barfi
- Kaju Katli
- Besan Laddu
- Rava Kesari
Nutrient Benefits
Almonds provide healthy fats, protein, and vitamin E, which are great for heart health and skin. Saffron contains antioxidants and has been linked to mood improvement. Milk powder adds calcium and protein to support bone health. While these are treats to enjoy in moderation, they do offer some nutritional value along with that incredible taste. The natural oils from almonds also provide energy and help with nutrient absorption.
Badam Peda
Ingredients
- 1 cup Whole Milk Powder
- 2 cup Milk
- 1/2 cup Almonds
- 3/4 cup Ghee
- 3 cups Sugar
- few drops Almond Essence
- a large pinch Saffron Strands
- 1/4 cup Warm Milk
Instructions
- Blanch and skin the almonds.
- Grind to a very fine paste using 3/4 cup milk while grinding.
- Soak the saffron in 1/4 cup warm milk, mix thoroughly with the ground paste, and set aside.
- Warm 1 cup of milk. Add the milk powder gradually to form a smooth paste. Add this to the ground almond paste and mix well.
- Boil the sugar with 1 cup of water and mix briskly until it dissolves.
- Strain, put back on fire and boil further until a thick syrup of one-thread consistency is obtained.
- Remove from fire and add the milk-almond mixture. Beat thoroughly.
- Put it back on fire and cook on moderate heat, gradually adding the ghee until the mixture starts to thicken and solidify.
- Keep stirring during this process.
- Add the almond essence.
- Remove from fire, spread on a greased plate and cool.
- Take small pieces of this semi-solid mixture, and roll them into balls.
- Then smoothen the balls, and flatten them into peda shapes.
- Store in an airtight container.
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Frequently Asked Questions
Can I make these pedas without saffron?
Without a doubt. While saffron adds beautiful color and aroma, you can skip it or substitute with a pinch of cardamom powder for different flavor. The pedas will still taste delicious, just without that distinctive saffron note.
What if I don’t get the one-thread consistency right?
If your syrup is too thin, cook it a bit longer. If it’s too thick and hardens, add a tablespoon of water and reheat gently. The mixture should coat a spoon but still be pourable when ready.
Why are my pedas too soft or not holding shape?
This usually means the mixture needed more cooking time. Put it back on low heat and cook while stirring until it thickens more. The mixture should easily come together when you try to shape it.
Can I use almonds with skin instead of blanching them?
For the smoothest texture and best appearance, blanched almonds work better. But if you don’t mind tiny brown specks and slightly grainier texture, you can use almonds with skin – just grind them extra fine.
