Kesar Peda - Saffron Infused Almond Cookie
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
98 kcal
-
Course
Dessert, Baked Goods
Kesar Peda - Saffron Infused Almond Cookie
Description
This Kesar Peda recipe features almond flour combined with coconut flour, raw sugar, salt, and cardamom powder to create a fragrant, sweet dough. Saffron strands are soaked in warm almond milk to extract their characteristic golden hue and aroma, then mixed into the dough along with maple syrup. The dough is soft and sticky, shaped into flat discs and optionally baked at a low temperature to allow gentle expansion and slight firming.
The finished pedas have a fudgy, soft crumb with delicate saffron flavor and subtle warmth from cardamom. They are often garnished with chopped pistachios or almond slivers pressed on top before cooling. The cookies are best served chilled and stored in the refrigerator for up to a week, retaining their soft texture and flavors.
Homemade coconut flour can be prepared from flakes, and blanched almond flour produces the finest texture. Adding oats and starch to the almond flour in the blender when grinding helps achieve a fine flour suitable for this recipe. These practices help create the characteristic soft texture of the pedas.
Ingredients
- 1/2 cup almond flour Both blanched as well as natural flour work.
- 1.5 Tbsp coconut flour
- 3 Tbsp raw sugar or other fine vegan sugar, finely ground
- salt a generous pinch
- 1/4 tsp cardamom powder
- 8 saffron strands
- 1 tsp almond milk or other non dairy milk
- 1.5 Tbsp maple syrup or any other sweet syrup with similar consistency like agave, jaggery syrup. sugar syrup
Instructions
- Heat the almond milk. Mix the saffron strands in it and let sit for 5 minutes.
- In a bowl, mix the almond flour, coconut flour, sugar, salt and cardamom powder.
- Add the saffron almond milk and maple syrup (or jaggery/sugar/date syrup) and mix well to make a soft dough. If the mixture is not a soft sticky mix, add in 1 teaspoons or more maple syrup. Make flat discs of the dough and serve as is, or bake at 300 degrees F / 150ºc for 9 minutes. (the pedas will expand a bit while baking). Top with some chopped pistachios or almond slivers and press in
- Cool completely before serving or storing. Store in the refrigerator in airtight container for upto a week. the baked pedas are are soft Fudgy cookies. They taste best chilled.
Notes
- Homemade coconut flour can be made from shredded coconut flakes if unavailable.
- For the finest almond flour, blend blanched almonds with a tablespoon each of oats and starch (corn or arrowroot).
- Blanched almond flour tends to work best to achieve the ideal soft texture.
- Store finished pedas in an airtight container in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 15mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
