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Badam peda

Badam Peda

Badam peda is a rich almond and milk fudge, a popular Indian 'mithai'. This recipe is a simple one that uses almonds and milk powder and comes together in less than 30 minutes
Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12
Author Shinta


  • 50 grams or 1/3 cup skinned almonds (If skinned almonds are not available, you could soak the almonds in warm water for 20 minutes and peel off the skin easily)
  • 30 grams or 1/4 cup granulated sugar
  • A few strands of saffron
  • 3 tablespoons milk mildly warm
  • 60 grams or 1/2 cup milk powder
  • A pinch of cardamom powder
  • 2 teaspoons ghee + a little extra to shape the pedas


  • Soak the almonds in warm water for 10 minutes to soften them.
  • Soak the saffron in the warm milk for 10-15 minutes.
  • Add the almonds and sugar in the jar of a fine grinder, and grind until the almonds release their oils and becomes a paste with the sugar.
  • Now add the saffron-milk into the jar and blend untill it becomes a smooth paste.
  • In a saucepan, add the paste along with the milk powder, ghee and cardamom powder.
  • Keep stirring it together on low-medium heat.
  • The paste will come together and start to come together like a mass. It took me five minutes of heating on low-medium heat.
  • Turn off the heat and let this mixture cool.
  • Grease your palms with some ghee and form mini-discs with the mixture.
  • You could add saffron and bits of almond as a garnish as well.
  • I gave the pedas a pattern using a cookie cutter, you could leave them plain as well.
  • Store them in a box and refrigerate if not consuming within 24 hours.


Make sure you grease your hands with some ghee before shaping the pedas, else they might dry a little.
If you want the pedas to be uniform in size, measure each portion before shaping them, on a measuring scale.