A delectable Indian sweet, where the nutty essence of almonds meets the sweet chewiness of figs.
- 1 cup almond flour (alternatively, regular flour)
- 1 cup milk powder
- 1 cup chopped figs
- ½ cup gur (jaggery)
- ½ cup sugar
- ½ cup full-fat milk
- 10 teaspoons ghee (divided)
- ½ cup mixed chopped nuts (like almonds, cashews, etc.)
- 1 cardamom pod, crushed or powdered
- 1 cup water
- A few pinches of saffron strands
- Sugar Syrup: In a pan, combine sugar and water. Heat it up and ensure the sugar dissolves well.
- Milk & Flour Mixture: Once the sugar mixture begins to boil, slowly incorporate the flour and milk. Stir continuously and ensure it cooks on a very low flame.
- Ghee & Cardamom: Gradually increase the flame while continuously stirring to prevent lumps. Add in cardamom powder and 4 teaspoons of ghee, and mix well.
- Roasting the Filling: In a separate pan, heat 6 teaspoons of ghee and roast the mixed nuts and chopped figs. Stir until they are well combined and slightly golden.
- Cooling Down: Once the roasted mixture is ready, set it aside for about five minutes to cool down.
- Prepping the Peda: Transfer the prepared peda mixture onto a parchment paper that’s been lightly greased with ghee. Divide the mixture into small equal portions and flatten each portion into a small disk.
- Filling: Place a small amount of the roasted fig and nuts mixture in the center of each flattened dough. Fold and mold the dough around the filling, sealing it within.
- Shaping & Garnishing: Shape each stuffed dough into a smooth peda (round or slightly flattened ball). Garnish the top with a piece of dry nut or saffron strands, pressing lightly to ensure it sticks.
- Serving: Serve the Badam and Fig Stuffed Peda at room temperature and enjoy!
This rich and flavorful treat is perfect for festive occasions or when you want to indulge in a sweet delight. The combination of almond flour and figs brings a unique taste and texture to the traditional peda, making it a must-try for all sweet lovers.