Walnut Peda Recipe

Walnut peda made with walnuts, milk powder, saffron and cardamom, topped with pistachios and rose petals. A delicious Indian sweet.

Recipe Source Link:https://www.mygingergarlickitchen.com/walnut-peda-recipe/

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RECIPE INGREDIENTS

» For the Walnut Peda

• 3/4 cup (120 ml) whole milk
• 1 cup (100 g) milk powder
• ? cup (65-70 g) sugar
• 2 teaspoons (10 g) ghee
• 1 ½ cup walnuts, toasted
• 1/4 cup warm milk for soaking saffron strands
• 10-12 saffron strands
• ¼ teaspoon ground cardamom

» For Coating

• ¼ cup finely ground walnuts, or as needed

» For Garnishing

• 2 tablespoons finely chopped pistachios
• 1-2 teaspoons dried rose petals
• Edible silver or golden leaves (optional)

RECIPE INSTRUCTIONS

» How to Make Walnut Peda

1. Add the toasted walnuts to a blender and make a fine powder. Avoid over-grinding, as the walnuts can release oil. I am using toasted walnuts here, but if you do not have toasted walnuts, then before grinding them, toast them on low heat for two to three minutes and keep stirring frequently. Let them cool completely before grinding. Reserve 2 tablespoons of finely ground walnuts for coating the finished pedas.
2. Add the saffron strands to a mortar and crush well. Then add the warm milk to the mortar and soak the saffron strands in it for 5-10 minutes.
3. Pour 3/4 cup into a non-stick pan, also add the sugar and mix well. Heat gently, stirring until the sugar dissolves.
4. Then add the saffron infused milk and mix again. Then add in the milk powder, stir until smooth and lump-free. Reduce the heat, and keep cooking over low heat, while stirring continuously, until the mixture thickens slightly.
5. Add mix in the finely ground walnuts and mix well. Keep cooking until it thickens.
6. Then add in ghee and cardamom powder and continue cooking until it starts pulling away from the sides of the pan. Let it cool until comfortable to handle but still pliable.
7. Lightly grease your palms with ghee. Divide the mixture into 15-16 equal portions, roll each portion into a ball. While each peda is still slightly warm and pliable, gently roll it in the reserved finely ground walnut powder to coat the surface.
8. Use the rounded back of a tiny measuring spoon to press a shallow cavity into the centre of each peda. Fill each cavity with finely chopped pistachios and a few dried rose petals. Arrange the garnish neatly so the green pistachios and pink petals are visible. Garnish with edible silver leaves.
9. Let the pedas cool completely before transferring them to an airtight container.

RECIPE NOTES

1. Use finely ground, dry walnut powder rather than walnut paste. A light coating gives the pedas a neat, velvety finish.
2. Keep the indentation shallow and wide enough to hold the garnish without weakening the peda.
3. Store in an airtight container in the refrigerator and consume within 4-5 days. Let the pedas soften slightly at room temperature before serving.

NUTRITION (Per Serving)

Calories: 129kcal | Fat: 9.3g | Carbohydrates: 9g | Protein: 3.6g | Fiber: 0.6g | Sugar: 7.9g | Sodium: 30.2mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.