So these laddos are a blend of my coconut laddoos and badam peda – something I went ahead and experimented with – a pretty risky proposition given that I had to make these as a Diwali sweet for a party. I initially had plans to make two sweets – coconut laddoo and badam barfi, so had ingredients of both handy. I mixed them up and had no regrets – the results were awesome!
3 cups almond flour/ meal
3 cups dry desiccated coconut (fine)
2 cups sugar
1 tin sweetened condensed milk
cardamom powder – 1 tsp
saffron, almonds, pistachios – optional – for decoration.
1. Dump the sugar in a wide kadhai, add water just to cover the surface of sugar.
2. Start heating at a low flame. Keep stirring.
3. When the sugar dissolves and starts getting syrup-like , (takes 10 to 12 minutes), add the almond meal and mix for 2 minutes.
4. Now, at this stage u can add the cardamom powder and switch off the flame. So that u can roll the stuff into badam pedha. But we are getting adventurous here.
5. Add the coconut and mix. The deal will get very dry and you will start to get worried.
6. Add in the Condensed milk and be happy – it looks and smells great and everything is back on track.
7. keep mixing for another 5 minutes till the deal reaches a consistency you want – to check, take out some of the mixture and let it cool for a minute. If you can roll it into a small ball, you are good.
8. Switch off the flame – let things cool down a bit – for half an hour at least.
9. Use this time to chop up almond and pistachio pieces for the decoration, also soak some saffron strands in warm milk.
10. Roll out laddoos and decorate as you wish. I got 45 small ones, will yield maybe 30 big ones.
11. Store in the refrigerator – but take out at least an hour before you want to serve them.
Badam Peda – soft n chewy
So here I am – back to my dear space – from a different world altogether. When I left behind my big kitchen in Delhi with all my gadgets and fancy props, I was nearly sure I wont make it to Aroma of Spices again. My fears were confirmed when I landed up in a small town in Canada, with a student apartment kitchen – 6 plates, 6 spoons and fewer cooking utensils. Now that I look at the past eight months, while the kitchen feels as much my own as was my older one – irrespective of size, I realize I have been cooking more than I did in the past so many years. Thanks to no avail to Indian food restaurants – we were eating fresher and healthier food. I reasoned this was a bigger reason to blog – plus I have started to discover different ingredients which I have started to incorporate in my cooking and am really excited to share my finds with friends!
So here is the first one – badam peda made without blanching almonds. I found this blanched almond flour on sale and could not resist picking it up. Back home, I just used it the traditional way and the results were awesome – soft chewy badam peda. With just 15 minutes of cooking time, it is a must try for anyone who can find this flour in the store.
Found this in Walmart!
2 cups of blanched almond flour/ ground almonds
1 cup of sugar
1/2 cup of water
3 – 4 generous pinches of cardamom powder (optional)
1 tbsp pistachio slivers (optional)
1. Mix the sugar and water in a heavy bottomed pan. Heat till small bubbles begin to appear on the surface. Should take 5 to 7 minutes on a medium flame.
3. Stir gently and let it come to a rolling boil. No need to check for string consistency etc of the syrup.
4. Pour in almond flour and cardamom powder and stir well to avoid lumps. Keep stirring for a few minutes and you should notice the mixture getting a little thicker.
5. Put a little drop on a chilled plate and test to see if it hardens slightly. You should be able to roll it into a loose ball.
6. If it does, switch off the heat and move the pan away from the hot surface.
7. Let it cool on its own. I forgot about it till I had cooked entire dinner.
8. Just spread the pistachio slivers on the dough. Pull out small balls of the dough, roll and flatten a bit with with your palms using your hands.
9. Store in the fridge. 2 cups of flour gave me 15 bite sized pedas. They are soft and chewy – totally worth the fifteen minutes of time and five bucks you spent on it!