Kesar Badam Peda | Diwali special sweet with condensed milk

Wishing everyone a Very Very Happy and fun filled Diwali!!
I look forward to Diwali every year to try out some new Indian sweet and snack recipes. I don't make too many Indian desserts thinking they might be difficult, but I was amazed at how easy these Kesar Badam Peda turned out to be.

My parents are visitng us this Diwali making it all the more special and mummy and I had made some Mango-Coconut Laddoos last weekend. Mummy had never made a Mango laddo and she and daddy enjoyed it. 
We also made couple of other snacks like Diamond shaped Namak Pare, Sweet Boondi last weekend and last night even tried a hand at some Cashew Murukku and Ribbon Pakoda. 
I'm yet to share all these recipes on the blog, which I will share shortly. We've just been so busy spending time with each other and visiting friends and their family that blogging is taking a back seat. :-)

I had some condensed milk left over after making the Mango Laddoos, so to make use of it we tried this super easy Peda recipe which mummy had learnt from a friend while she used to stay in Mumbai couple of years ago. The recipe was actually for Dhoodh Peda (Milk peda) but I did not have Milk powder and instead substituted with Almond powder and made them as Badam Peda (Almond Peda).
The addition of some saffron flavored milk adds a unique and amazing flavor to these sweet chewy fudge like sweet. I also love the way how the saffron stands show out in the peda. 

The whole thing comes together in just about 10-15 mins, it's that easy. I tried taking some stepwise pics which'll help me as well when i want to make these another time :-D
If you have couple of Diwali parties to attend and haven't yet decided on what to take, make these...they look festive and seems like you slogged a lot in the kitchen to prepare and tastes amazing too...no on needs to know how quick and easy they are to make :-)

They taste chewy and fudge like and has a lovely nutty flavor of the badam. The sweetened condensed milk adds enough sweetness and does not require any additional sugar. The saffron definitely elevates the flavor.

Kesar Badam Peda

Makes 16-18 small peda

You’ll Need

1 cup Almond powder

200 gms (about ½ tin)  Sweetened Condensed Milk

2 teaspoons Ghee

1 Tablespoon warm Milk

A pinch of Saffron strands

Chopped Pista/Almonds for garnish

Directions

1. Sift 1 cup almond powder through a sieve. Add a pinch of saffron to 1 tablespoon warm milk. Chop the pistachios for garnish and keep aside.

2. In a bowl mix together the kesar-milk mixture, condensed milk and Almond powder and make a smooth paste.

3. Heat a non-stick pan and add this paste and cook on medium heat until it starts becoming thick. Add 2 teaspoons ghee at this stage and continue to cook until it starts coming together forming a smooth dough and should come off the pan without sticking.

4. Place the peda dough on a greased plate. Grease your palms and while still warm, start rolling out bite-sized balls from the dough and flatten it slightly. Press down the centre and arrange them on the plate. Add the chopped pistachios as garnish in the center.

I have some other simple Diwali recipes which I have tried over the years. Sharing the link in case you want to try any...I hope you will :)
Mango Coconut Laddoo
Kaju Katli (sweet Cashew Fudge)
Gajar Ka Halwa (Carrot Halwa)
Spiced Mango Kalakhand (Ginger spiced Mango Fudge)
Whole Wheat Murukku
Ring Murukku

Happy Diwali once again to all my dear redaers, family and friends!

-Manju

Gajar ka Halwa (Indian Carrot Pudding) - pressure cooker version using condensed milk

Let me begin by wishing you all a very Happy Diwali. I hope you all had tons of fun with lighting up your homes with beautifully decorated diyas, bursting lots of firecrackers and of course eating plenty of sweets and savories and got a chance to spend some quality chance with your friends and family. Diwali is the most celebrated Indian festival and its known as the Festival of Lights!

I grew up abroad, just like how my son is growing up now (and by abroad I mean ‘not in India’), so the only reason I know a lot about Indian food, Indian festivals, cultures and rituals is because of my parents influence on us. Not just my parents, but our Indian neighbors, school friends, the indian shops etc. So apart from authentic Keralite festivals, we used to celebrate all possible Indian festivals at home, atleast by making some special food or calling friends home etc.  So I want my son to also grow up and know all about Indian food and festivals through us.

As always I din't plan anything until the last moment and ended up making all the sweets and few savory snacks at the last moment. My plan for Diwali was mainly the dishes I wanted to take for a potluck our friends were organizing and ofcourse burst firecrackers. Anyway, I just had to take 1 item, but I felt a potluck was a good opportunity to make few more dishes and share with friends...afterall a food blogger needs taste testers ;-) 
I did not want to make just traditional Diwali sweets and wanted to try some fusion varieties and decided to make stuffed chocolates with Indian sweets as fillings. I wanted a good thick filling for the chocolates and Gajar ka Halwa was my instant choice. Afterall who does not love a good Indian Carrot Pudding.

As my main focus was on the chocolates I wanted to make a quick and instant Carrot Halwa and decided to put my pressure cooker to use and made use of sweetened condensed milk because I realized I had no sugar in the house after I finished laboriously grating 3 cups of carrots...sheesh! But it worked like a charm and tasted perfect with the creamy carrots infused with cardamom and saffron and the right balance of sweetness. 

Carrot Halwa  (Pressure cooker version using Sweetened Condensed Milk)

Recipe Source: Adapted from Edible Garden

Serves : 3 - 4 people

You’ll Need

Grated Carrots – 3 cups (packed)

Full Fat Milk – 1 ½ cups

Water – ½ cup

Sweetened Condensed Milk – 1/3 cup + 2 tblsp

Cardamom powder – ¼ tsp

Saffron strands soaked in milk – a pinch

For Garnish:

Pistachio/Broken Cashew Nuts/Slivered Almonds – 2 tblsp

Raisins – 1 tblsp

Ghee – 1 tblsp

Directions

1.  If using saffron strands, soak it in 1 tblsp milk before you start making the halwa.

2. Add the grated carrots, milk and water into a pressure cooker. Stir it well and put on the whistle and let it cook on high until you hear 2 -3 whistles. Then turn off the heat and allow the pressure go off by itself.

3. Open the lid and you’ll still see plenty of milk soaking up the carrots. Turn on the heat and cook again until the milk dries up and the carrots look grainy.

4. When the carrot mixture looks dry, add the condensed milk, saffron (with the milk it was soaked in) and cardamom powder and cook again until it reaches the consistency you prefer. (I wanted the halwa to be creamy yet dry so continued to cook until it reached a dry yet smooth texture)

5. In a separate pan, heat the ghee and fry the nuts until they brown slightly and fry the raisins until they bloom and add it to the carrot halwa. ( I added the ghee too into my halwa for more flavor)

Suggestions:

1. I grated my carrots very thinly, but if you like bigger pieces of grated carrots use the cheese grating portion of the grater (with bigger holes)

2. If you do not prefer to fry the nuts/raisins in ghee, use oil or butter instead.

3. Saffron adds a lot of flavor , but if you do not have it, don’t worry…your halwa will still taste nice :-) But its recommended.

The Gajar ka Halwa was amazingly good and we loved it. For lil’Appu I rolled it out into balls as he loves anything that’s in a laddoo shape and he ate 2 or 3 (which is a big deal for me).

And as for the chocolates this is what is coming up next, so stay tuned and keep reading…

-Manju