You’ll love these incredible Indian fusion dessert recipes. I love the flavour of caramel, the sweet, buttery richness is unmatched! It’s so good with cream based desserts such as Caramel Mousse and Caramel Pannacotta. It goes so well with Indian sweets too – I used caramel in this Caramel Lassi, Caramel Fada Lapsi, Caramel Phirni and Vanilla Caramel and Chocolate Barfi. Creating Badam Malai Peda with a caramel twist introduces a delightful fusion of traditional and modern flavors. Badam Peda are penda that have the addition of almond meal and this version incorporates caramel, allowing it to meld seamlessly with the nutty almond essence and creamy texture. This addition of caramel not only imparts a luxurious, buttery sweetness but also adds a subtle, sophisticated complexity to the peda. Shape the mixture into small, bite-sized pieces and garnish with slivers of almonds for an elegant finish. This innovative twist on Badam Malai Peda creates a delectable treat that marries tradition with a hint of indulgent modernity. You may like these other Barfi and Peda recipes.
Ingredients
Full measurements of the ingredients, instructions and recipe video is available in the recipe card below.
caramel or dulce de leche – I have used tinned caramel full fat milk powder or mawa/khoya ghee or unsalted butter – I use homemade ghee almond meal or ground almond cream heavy or double cardamom powder (optional)
Garnish
almond slivers
Storage
The peda will stay fresh and have a shelf life for 1 week if kept in an airtight container. This prevents them from drying out. You can also freeze these peda in freezer safe containers for up to 1 month. They will need defrosting at room temperature. Note that the texture is not the same.
Other Peda recipes
Mango Peda Chai Peda Kesar Peda (Instant recipe) Sugar free Mawa Peda Ricotta Cheese Peda As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe was first published on 17th February 2015. This post has since been updated with helpful content and new images. The recipe remains the same.
