Name: Gujiya Peda: Indian Almond Fudge with Coconut, Pistachio, and Raisin Swirls Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 1/2 cups blanched almond flour; 1/4 cup powdered sugar; 1/2 teaspoon ground cardamom; 1/4 teaspoon salt; 1/4 cup oat milk (or other thick non-dairy milk); 8 to 9 saffron strands (or alternatively 1/2 teaspoon ground cardamom and a pinch of turmeric); 1 tablespoon sugar; 1 teaspoon corn starch (or any other starch of choice); 1/4 cup raw pistachios; 1 green cardamom pod; 1/3 cup shredded coconut; 1/4 to 1/3 cup raisins

Jump to Recipe· 4.1 from 29 reviews

If you are looking for a delightful sweet treat that bursts with traditional Indian flavors and a twist of irresistible textures, then look no further than the Gujiya Peda: Indian Almond Fudge with Coconut, Pistachio, and Raisin Swirls Recipe. This luscious fudge is a celebration of roasted almond flour, fragrant cardamom, creamy coconut, crunchy pistachios, and sweet raisins all wrapped up in one luscious bite. It’s the kind of dessert that’s perfect for festive occasions or whenever you want to spoil yourself and your loved ones with something truly special and homemade.

Ingredients You’ll Need

The image shows nine clear glass bowls arranged on a white marbled surface. Each bowl contains a different ingredient, including mixed nuts with a light brown and green color, white grains with a green cardamom pod on top, white powdery flour, dark red dried berries, light brown powder, and finely shredded off-white grains. The bowls are spaced apart, showing the texture of the surface underneath. In the background, a white container is partially visible. The photo taken with an iphone --ar 4:5 --v 7

The magic of this Gujiya Peda lies in its simplicity and the quality of each ingredient. Every component plays a critical role in creating the perfect balance of flavor, texture, and color—whether it’s the nuttiness from the almond flour or the sweet chewiness of raisins swirled with coconut and pistachios.

Blanched almond flour (1 1/2 cups): The foundation of your fudge, providing a rich, nutty flavor and a creamy base texture.

Powdered sugar (1/4 cup): Adds the perfect touch of sweetness while blending smoothly into the almond flour.
Ground cardamom (1/2 teaspoon) and green cardamom pod (1): Impart a warm, aromatic spice that is quintessentially Indian.
Salt (1/4 teaspoon): Just a pinch to enhance all the flavors beautifully.

Oat milk (1/4 cup): Provides a gentle creaminess to bind the fudge; any thick non-dairy milk works well too.
Saffron strands (8 or 9) or substitute with 1/2 teaspoon ground cardamom and a pinch of turmeric: Adds a subtle floral and golden hue to your fudge.
Sugar (1 tablespoon): Used in the custard to add depth and smoothness.

Corn starch (1 teaspoon): Helps thicken the custard mixture for a perfect consistency.
Raw pistachios (1/4 cup): Contribute a crunchy texture and vibrant green color.
Shredded coconut (1/3 cup): Provides sweetness and a chewy contrast within the swirls.

Raisins (1/4 to 1/3 cup): Their natural sweetness enhances the overall richness with delightful bursts.

How to Make Gujiya Peda: Indian Almond Fudge with Coconut, Pistachio, and Raisin Swirls Recipe

A white speckled pan is shown on a stove with a light beige mixture inside, which has a smooth and slightly frothy texture. A red whisk is stirring the mixture, creating small bubbles and unevenness on the surface. Inside the mixture, there are patches of white powder and granules being blended. The stove's black grate and part of the kitchen counter with a white marbled texture can be seen in the background. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Almond Peda Dough

Start by combining the blanched almond flour, powdered sugar, ground cardamom, and salt in a bowl. Be sure to press and mix thoroughly to break down any lumps so that your dough will be extra smooth. This initial step sets the stage for a rich and velvety base for your fudge.

Step 2: Cook the Saffron-Infused Custard

In a small saucepan, whisk together oat milk, saffron strands, sugar, and corn starch. Heat this mixture on medium, stirring steadily until it thickens and just begins to boil. This creamy custard will elevate your fudge by infusing aromatic saffron flavor and binding the ingredients beautifully.

Step 3: Combine Custard with Almond Flour

Allow the custard to cool slightly, then stir about three tablespoons into the almond flour mixture. Knead this until you form a soft, pliable dough. Chill the dough in the fridge for 10 to 15 minutes while you prepare the coconut filling—this cooling helps the dough hold its shape when rolling.

Step 4: Create the Coconut, Pistachio, and Raisin Filling

Pulse raw pistachios and a green cardamom pod in a food processor until the nuts are coarsely ground. Add shredded coconut and raisins, pulsing until the mixture resembles crumbly, moist sand. Mix this crumble with the remaining tablespoon of custard, adding a splash of milk if needed, until sticky and pliable. Chill for a few minutes for the filling to set properly.

Step 5: Assemble the Gujiya Peda

Take the almond dough out of the fridge and sandwich it between parchment sheets. Roll it gently into a rectangle approximately 10 to 11 inches long and 5 inches wide, keeping the thickness under a quarter inch. Spread the coconut filling on top, leaving a half-inch border around all sides. Then, roll the dough carefully using the parchment paper to help, either like a cinnamon roll or by slicing into ribbons and rolling each separately—both techniques work well for maintaining beautiful round peda shapes.

Step 6: Garnish and Store

For a finishing touch, sprinkle shredded coconut or chopped pistachios over the rolled peda pieces. This not only looks gorgeous but adds extra flavor and crunch. Store your Gujiya Peda at room temperature for a day or keep it refrigerated in an airtight container for up to five days.

How to Serve Gujiya Peda: Indian Almond Fudge with Coconut, Pistachio, and Raisin Swirls Recipe

Garnishes

Enhance your Gujiya Peda with a sprinkle of toasted coconut flakes, chopped pistachios, or even edible silver leaf for a festive touch. These garnishes add elegance and a hint of texture that invite you in for every luscious bite.

Side Dishes

This Indian almond fudge pairs beautifully with spiced chai or a cup of warm masala tea to complement its creamy sweetness. You could also serve it alongside fresh fruit or mildly sweetened yogurt to balance the richness.

Creative Ways to Present

Transform your Gujiya Peda into party-ready treats by placing them in colorful mini cupcake liners or arranging them on a decorative platter with rose petals and nuts. You could also layer thin slices in a glass jar for a stunning dessert gift idea.

Make Ahead and Storage

Storing Leftovers

Store leftover Gujiya Peda in an airtight container in the refrigerator. They will keep beautifully for up to five days while preserving their moist, tender texture and distinct layered flavors.

Freezing

If you want to keep these delights longer, freeze them individually wrapped in parchment paper placed inside a sealed container or freezer bag. They freeze well for up to a month, allowing you to thaw and enjoy this treat whenever the mood strikes.

Reheating

To enjoy Gujiya Peda after refrigeration or freezing, allow them to come to room temperature. You can gently warm them in a microwave for a few seconds if desired, which brings back that soft, fudge-like perfection without drying them out.

FAQs

Can I substitute almond flour with another nut flour?

While almond flour provides a uniquely rich, nutty flavor and texture, you can experiment with cashew or pistachio flour, but expect some changes in flavor and firmness.

Is it necessary to use saffron in this recipe?

Saffron adds a delicate aroma and color but can be substituted with ground cardamom and a pinch of turmeric for a similar warm hue and spice profile without compromising taste.

Can I use dairy milk instead of oat milk?

Absolutely! Dairy milk or any other thick milk, like coconut or soy, work wonderfully in this recipe. Oat milk is just a lovely vegan-friendly option.

How do I prevent the coconut filling from being too dry?

If the filling feels crumbly, add a teaspoon of milk or some more custard mixture until it becomes sticky and easy to shape – this balance is key for perfect swirls.

What is the best way to roll the Gujiya Peda for neat pieces?

Rolling the dough between parchment sheets helps prevent sticking and tearing. You can either roll the whole rectangle and slice or cut into ribbons first, then roll each strip. Both methods work, but the ribbon method makes it easier to get uniform, round peda.

Final Thoughts

Trust me, once you try the Gujiya Peda: Indian Almond Fudge with Coconut, Pistachio, and Raisin Swirls Recipe, it will hold a special place in your dessert repertoire. This beautiful blend of textures and flavors brings a piece of Indian tradition with a fun, modern twist right to your kitchen. So gather your ingredients, roll up your sleeves, and enjoy making this charming fudge—you’ll be sharing smiles with every bite!