Microwave Badam Peda | Almond Peda | Almond Flour Fudge

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! A perfect sweet to celebrate any occasion. 

As much as I love traditional sweets, I also love delicious and simple desserts that you can prepare in a jiffy. We don’t get days off for Diwali, and if Diwali falls on a weekday, I always make some sweets in microwave and shovel the traditional ones for weekends. This almond peda is one such sweet.

The cooking time for this peda is just 3 minutes, and you let the peda mix to cool for 5 to 7 minutes before you start shaping. Easy right? Also, I used store-bought blanched almond flour and sweetened condensed milk. Once you get the hang of your microwave heat settings, making these kinds of sweets in the microwave is a breeze.

Before getting into the details of the badam peda recipe, let me share what peda is.

Peda is an Indian milk sweet, quite popular in the Northern part of India. Traditionally, it is prepared with milk solids/khoya, sugar, and flavoring agents like cardamom powder, saffron, etc. But instead of milk solids, today I am going to make this dish with almond flour.

Now let’s get straight to the ingredients. Please don’t skip the “do’s” and “don’t’s” part.

Ingredients Required for Kesar Badam Peda:

• Almond Flour: I used store-bought blanched almond flour for this recipe. It’s readily available in all the grocery stores these days and also in Costco. I used Nature’s Eat blanched almond flour. (PS: Not Sponsored)
• Sweet Condensed Milk: It’s the sweetening agent, and I added 7 oz, half of the 14oz condensed milk can. But you can adjust the measurements according to your preference. 7 oz was approximately a little less 3/4 cup, as shown below.
• Milk: You need just 2 tbsp of milk mainly to soak the saffron and to bring out the flavor. I used 2% reduced-fat/ toned milk. If you are not using saffron, you can skip this 2 tbsp of milk and add 2 tbsp of ghee/butter or even water.
• Saffron Strands: I went with saffron for flavoring and made it like kesar badam peda. We love the combination of saffron and almonds. I used two fat pinches of saffron approx 1 tsp, when tightly packed. But you can use cardamom powder (1/8 to 1/4 tsp) or even vanilla essence for flavoring.
• Butter: We need 1 tbsp of melted butter for the soft, chewy texture. If you are using flavoring agents like cardamom or vanilla, you use up to 3 to 4 tbsps of butter for this measure.

“Do’s” and “Don’t’s” while Making Peda in the Microwave:

• 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.
• 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, 1/4 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.

How to Make Microwave Almond Peda:

• 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. In the below collage, the first picture shows how it is after microwaving for 1 minute, and the second picture shows how it is after mixing. 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. In the below collage, the first picture shows how it is after microwaving for 2 minutes, and the second picture shows how it is after mixing. As you see, the mixture has thickened now.

• 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. In the below collage, the first picture shows how it is after microwaving for 3 minutes, and the second picture shows how it is after mixing.

• 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!

Simple & Easy Diwali Sweets:

If you liked this almond peda, then I am sure you will love these sweets as well.

• Rasmalai with Ricotta Cheese
• Microwave Ricotta Cheese Sandesh
• Steamed Ricotta Cheese Sandesh
• Ricotta Cheese Kalakand
• Pearl Millet Laddu
• Gluten-Free Laddu

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5 from 2 votes

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!

Prep Time10 mins

Cook Time3 mins

Shaping Time10 mins

Course: Dessert

Cuisine: Indian

Servings: 15 yields

Calories: 100kcal

Author: Srividhya G

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, 1/4 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

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Updates Notes: This recipe was originally posted in 2014 but now updated with new photos and fresh content.