Almond Pedha is a delicious Indian sweet made with just four simple ingredients. It is rich, creamy, mildly sweet, and flavored with fragrant cardamom. This easy Almond Pedha Recipe comes together quickly with almond flour, condensed milk, ghee, and cardamom. No soaking, peeling, or grinding almonds is needed!
If you love traditional Indian mithai but want an easier way to make it at home, this recipe is for you. It has all the comforting flavors of classic peda with a simple, fuss-free method.
I have a range of easy to make Indian Sweets that can be homemade effortlessly. Gulkand Pedha, Badam Burfi, Gujiya Puff Pastry Bites, Indian Flavored White Chocolate Fudge and Custard Gulab Jamun Trifle are all very quick and easy to make.
I love making these homemade almond pedhas for Diwali, festivals, family gatherings, and special occasions. They look beautiful on a festive dessert platter. They also make a thoughtful homemade edible gift.
Why You Will Love This Almond Pedha Recipe
- Only 4 ingredients: You need almond flour, condensed milk, ghee, and cardamom.
- Quick and easy: No complicated preparation or special equipment is required.
- Rich almond flavor: Almond flour gives these pedhas a naturally nutty taste.
- Perfect festive sweet: Make them for Diwali, Holi, Raksha Bandhan, or celebrations.
- Easy to customize: Add saffron, chopped pistachios, or slivered almonds for extra flavor.
Ingredients
You only need four pantry-friendly ingredients to make this easy almond peda.
Almond Flour: Fine blanched almond flour works best. It gives the pedhas a smooth texture and rich almond flavor. Coarse almond meal will give rough texture. I always use Costco Almond Flour to make these recipes.
Sweetened Condensed Milk: This is the main sweetener. It also gives the almond mixture a creamy consistency. You do not need to add extra sugar.
Ghee: A little ghee adds richness and helps create a soft, smooth dough. It also prevents the mixture from sticking while cooking.
Cardamom and Rose Water: Ground cardamom and rose water adds a beautiful aroma. It gives this Indian almond sweet its classic festive flavor. For garnish, you can use edible silver foil called varkha.
How to Make Almond Pedha
This is a simple stovetop recipe. The most important step is cooking the mixture until it comes together into a soft dough.
1. Prepare the mixture.
Heat ghee in a nonstick pan over low to medium heat. Add almond flour. Stir gently for 1–2 minutes. This helps bring out the nutty aroma.
Pour in the sweetened condensed milk. Let it heat up. Mix well until the almond flour is evenly incorporated. Break up any lumps as you stir.
2. Cook until thick.
Continue cooking on low heat. Stir continuously to prevent sticking or burning. The mixture will gradually thicken and begin pulling away from the sides of the pan.
Stir in ground cardamom and rose flavor. Mix until fragrant and evenly distributed. Turn off the heat once the mixture forms a soft, cohesive dough.
3. Cool and shape.
Transfer the mixture to a greased plate. Let it cool until comfortable to handle. Grease your palms with a little ghee. Divide the mixture into small portions and roll into smooth balls. Gently flatten each ball into a traditional peda shape.
Use your thumb or a peda stamp to create a small design in the center.
4. Garnish and serve.
Decorate with chopped almonds, edible silver foil (varkh) or a few saffron strands. Let the pedhas cool completely before serving.
My Tips for Perfect Almond Peda
- Always cook on low heat. Almond flour can brown quickly.
- Use fine almond flour for a smooth, melt-in-your-mouth texture.
- Do not overcook the mixture. The pedhas will firm up as they cool.
- If the mixture feels sticky, allow it to cool a little longer before shaping.
- Grease your hands lightly with ghee for easy shaping.
My personal recommendation is to keep the cardamom flavor simple. It complements the almonds beautifully without overpowering their natural taste.
Storage Instructions
Store almond pedhas in an airtight container in the refrigerator. They stay fresh for about 7–10 days when properly stored.
Let them sit at room temperature for a few minutes before serving. This brings back their soft, tender texture.
You can also make these pedhas ahead of time for festivals and celebrations. They are perfect for preparing your Diwali sweets platter in advance.
I always use big bag of Costco Almond Flour to make different recipes. Almond Flour Cookies, edible cookie dough, peanut butter cookies and mug cake are all delicious recipes made with almond flour.
Frequently Asked Questions
1. Can I make almond peda with store-bought almond flour?
Yes! Store-bought blanched almond flour works perfectly. Choose finely ground almond flour for the best texture.
2. Is almond pedha gluten-free?
Yes. This recipe uses almond flour and contains no wheat flour. Check your ingredient labels to ensure there is no cross-contamination.
3. Why is my almond peda mixture sticky?
It may need additional cooking or cooling time. Cook on low heat until the mixture pulls away from the pan. Allow it to cool before shaping.
Indian Dessert Recipes
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This easy Almond Pedha Recipe proves that homemade Indian sweets do not need to be complicated. Four ingredients and a few simple steps are all you need!
Make a batch for your next celebration. These soft, flavorful almond pedhas are sure to become a family favorite.
📖 Recipe
Badam Pedha - Almond Pedha Recipe
Ingredients
- 1 tablespoon Ghee + extra for greasing the palm while shaping the pedas
- 1 cup Almond flour Fine blanched almond flour
- 1 (14 oz) can Sweetened condensed milk
- ½ teaspoon ground cardamom
- Rose Water
Optional for decorative garnishes
Instructions
- Heat ghee in a nonstick pan over low to medium heat. Add almond flour and roast gently for 1–2 minutes. Stir continuously.
- Add condensed milk. Mix well until everything is combined. Cook on low heat, stirring continuously to prevent sticking.
- Add cardamom powder and rose water. Mix well.
- Continue cooking until the mixture thickens and starts pulling away from the sides of the pan. It should form a soft dough.
- Turn off the heat and transfer the mixture to a greased plate. Allow it to cool until comfortable to handle.
- Grease your palms with a little ghee. Divide the mixture into equal portions. Roll into smooth balls and gently flatten to make peda shapes.
- Decorate with chopped almonds, varkh or saffron if desired. Cool completely and serve.
Notes
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Use fine almond flour for a smooth texture.
-
Keep the heat low to prevent the mixture from burning.
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Do not overcook. The mixture will firm up as it cools.
-
If the dough feels sticky, let it cool longer before shaping.
-
Store in an airtight container in the refrigerator for 7–10 days.
Nutrition
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