Microwave Badam Peda | Almond Peda | Almond Flour Fudge
Almond Peda - Easy peasy badam peda or the almond flour fudge made in the microwave. You can make this delicious almond peda in less than 30 minutes, start to finish!
Servings: 15 yields
Calories: 100kcal
Ingredients
- 2 tbsp milk lukewarm temperature
- 1 tsp saffron strands tightly packed, divided, (I took two fat pinches of saffron strands)
- 1 tbsp butter melted, plus 2 tsp for greasing.
- 1 cup almond flour
- 7 oz condensed milk
- 2 tbsp almonds sliced to garnish
US Customary - Metric
Instructions
- Add a fat pinch of saffron strands to the lukewarm milk and let it sit for 10 minutes.
- In a microwave-safe bowl (make sure the bowl is wide and tall enough as the mixtures bubbles and raises), add the almond flour, sweet condensed milk, and melted butter.
- Mix it thoroughly without any lumps.
- Now microwave this mixture for one minute. Take it out and mix it. At this stage, the mixture will be semi-liquid, and that's perfectly fine.
- Microwave again for one minute. Take it out from the microwave and mix it. At this stage, the mixture will be thick.
- At this stage, ie, after 2 minutes of microwaving, add the saffron milk along with saffron strands and mix nicely. Break all those lumps.
- Now microwave this again for one minute. Then mix it.
- Let it sit for a minute and do the consistency check. Take a small piece of peda and check if you can shape it into a small ball.
- If you can shape it, then let the mixture cool for five minutes. If not microwave again for 30 seconds, mix and let it cool.
Shaping the Peda:
- Grease your palm with butter. Take a small marble-sized peda and roll into a small ball. Flatten it a lightly to get that peda shape and make a little dip in the middle like below.
- For embossing designs, you can use cookie press discs. If you are using a cookie press disc, then after rolling the peda, flatten it into a round disc, as shown in the picture. Press the cookie press on the peda and gently remove it.
- Garnish it with sliced almonds and remaining saffron strands.
- Refrigerate and enjoy it!
Notes
- Do not cook in microwave continuously for two minutes. The timing entirely depends upon the heat power setting of your microwave. But for this, it shouldn't take more than 4 minutes. Make sure you are stirring the mixture for every one minute.
- Consistency Check: After three minutes, let the peda sit for a minute. Then take a small piece and see if you can rotate it/shape into a round ball like this. If you can, then that is the right consistency. Do not cook beyond this point. But if the mixture is still semi-solid, microwave for just 30 seconds.
- Shape the pedas when the almond mixture is warm. If you allow it cool, the mixture thickens, and it's hard to get a smooth shape. If that happens, add one or tbsps of milk and microwave it for 30 seconds and then start shaping.
- You can shape the peda according to your preference, either round or oval or elongated.
- Let's say your microwave has a high heat setting and the almond mixture turned slightly brown in 3 minutes, do not panic. Add 1 tbsp of milk and mix. Let it cool and shape the peda. Slightly browned almond flour doesn't have that burnt taste. But if it becomes dark brown, then we cannot use it.
- You can double the recipe, and in that case, microwave it for 4 minutes. After 3 minutes, stir in the mixture for every 30 seconds.
- You can skip the milk and saffron. Instead use, ¼ tsp of cardamom powder and 4 tbsps of melted ghee or butter and make the peda. I have tried the peda with the above measure, and it's more like melt in mouth peda.
- Both butter and ghee work for this recipe.
Nutrition
Calories: 100kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 25mg | Potassium: 61mg | Fiber: 1g | Sugar: 8g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg