Ingredients
Almond Peda Dough
- 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)
Coconut Pistachio Raisin Filling
- 1/4 cup raw pistachios
- 1 green cardamom pod
- 1/3 cup shredded coconut
- 1/4 to 1/3 cup raisins
Instructions
- Prepare the almond peda mixture: In a bowl, combine almond flour, powdered sugar, ground cardamom, and salt. Mix thoroughly, pressing to break down any lumps, then set aside.
- Make the custard: In a small saucepan, whisk together oat milk, saffron strands, sugar, and corn starch. Heat on medium, stirring constantly until the mixture boils and thickens evenly. Continue stirring well for a few seconds, then turn off the heat and allow to cool for about 5 minutes to thicken further.
- Form the almond dough: Add 3 tablespoons of the cooled custard to the almond flour mixture. Press and combine until a smooth dough forms. Refrigerate this dough for 10 to 15 minutes to chill. Reserve about a tablespoon of custard in the pan.
- Make the coconut filling: Pulse pistachios and green cardamom pod in a food processor until coarsely ground. Add shredded coconut and raisins, pulsing further until the raisins break down and the mixture resembles coarse crumbs. Transfer this to the pan with the reserved custard and mix well until it becomes sticky and pliable. If too dry, add a teaspoon of milk. Chill for 5 minutes if desired.
- Roll out the almond dough: Remove dough from fridge and place between two sheets of parchment paper. Roll into a rectangle approximately 10 to 11 inches long and 5 to 5.5 inches wide, keeping thickness about 1/4 inch or slightly less. Trim edges to form a neat rectangle.
- Add coconut filling: Evenly spread the coconut filling over the rolled dough, keeping at least half an inch space from all edges. You can flatten the filling into a rectangle shape before placing it on the dough.
- Shape the gujiya peda: Using one side of the parchment paper, roll the layered dough like a cinnamon roll along the length. Alternatively, slice the dough into 1/2 inch ribbons and roll each strip individually to form round peda shapes. Both techniques work; rolling sliced strips avoids squishing the dough and yields rounded peda.
- Garnish and store: Optionally, decorate the peda with shredded coconut or chopped pistachios. Store uncovered at room temperature for the day, or refrigerate in an airtight container for up to 5 days.
Notes
- You can substitute oat milk with any thick non-dairy milk of your choice.
- If saffron is unavailable, use ground cardamom and a pinch of turmeric for color and aroma.
- For the filling, pulsing the raisins till they break down fully is essential for the right texture.
- This recipe does not require baking or frying, making it an easy no-cook dessert.
- Rolling the layered dough using parchment helps keep it intact while shaping.
- Keep the coconut filling away from edges to prevent oozing during rolling.
- Store gujiya peda in a closed container to maintain freshness for several days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
