Badam Paneer Peda

Indian festivals are always a reminder for me to stock up on a few extra ingredients. Pistachios, saffron, dried rose petals, cardamom, and, of course, plenty of nuts. These ingredients somehow find their way into my shopping basket more often during the festive season. Some are for flavour, others for garnish, but together they add that unmistakable festive touch to our desserts.

Indian sweets are wonderfully diverse, yet so many of them begin with a handful of familiar ingredients. Milk and milk-based products like paneer, khoya and condensed milk form the foundation of countless traditional mithais. Then there is gram flour, semolina, coconut, jaggery and, of course, nuts. Almonds, cashews and pistachios are used so generously in Indian sweets, whether ground into a smooth paste, mixed into the sweet itself or sprinkled over the top for a little crunch and colour.

I find it fascinating how these simple ingredients can be transformed into so many different sweets, each with its own texture, flavour and character.

For this Diwali, I decided to make something delicate and delicious using two ingredients I particularly enjoy working with: blanched almonds and fresh paneer.

These Badam Paneer Pedas are soft, creamy and gently flavoured with cardamom and saffron. The almonds add richness, while the paneer gives them a lovely delicate texture without making them overly heavy. They are sweet, but not overwhelmingly so, allowing the flavour of the almonds to come through beautifully.

And instead of shaping them into the usual round pedas with a thumb impression, I brought out my maamoul mould. Traditionally used for shaping beautiful Middle Eastern cookies, the mould worked wonderfully for these Indian sweets too. I love how the intricate patterns turned a simple homemade peda into something rather elegant and festive.

A little sprinkle of crushed pistachios and dried rose petals was all they needed.

Sometimes, it is just a small change in presentation that makes a familiar recipe feel special. And honestly, these tasted every bit as lovely as they looked.

If you are planning to make homemade mithai this Diwali, this is a simple recipe worth trying. It doesn’t require an elaborate list of ingredients, and the result is a beautifully soft, nutty sweet that is perfect for sharing with family and friends.

What are you making this Diwali? Are you sticking to your traditional family favourites or trying something new this festive season?

Badam Paneer Peda Recipe

Prep time: 15 minutes
Cooking time: 15–20 minutes
Yield: 12–15 pedas

Ingredients

• 200 g fresh paneer, preferably homemade
• 100 g blanched almonds
• 70 g powdered sugar (adjust to taste)
• 2 tbsp full-fat milk
• 2 tbsp milk powder
• 1 tbsp ghee
• ¼ tsp cardamom powder
• A few strands of saffron soaked in 1 tsp warm milk (optional)
• Chopped pistachios and dried rose petals, for garnish

Instructions

1. Soak the almonds in hot water for 20–30 minutes if needed, remove the skins, and blend them with 2 tablespoons of milk until you have a smooth, thick paste. Try not to add too much liquid, as this will increase the cooking time.
2. Heat the ghee in a heavy-bottomed nonstick pan over low heat. Add the almond paste and stir continuously for 3–4 minutes until the raw almond aroma disappears.
3. Add the crumbled paneer, powdered sugar, and milk powder. Mix everything well and continue cooking over low heat, stirring constantly to prevent the mixture from sticking or browning. Stir in the cardamom powder and saffron-infused milk.
4. Continue cooking until the mixture thickens and begins to come together as a soft dough, approximately 8–12 minutes.
5. It should leave the sides of the pan but still feel moist and pliable. Avoid overcooking, as the pedas may become dry and crumbly. Transfer the mixture to a greased plate and allow it to cool until slightly warm.
6. Knead gently to bring it together into a smooth dough. Divide the mixture into 12–15 equal portions. Roll each portion into a smooth ball. Lightly grease a clean, dry maamoul mould with a tiny amount of ghee.
7. Press a portion of the mixture into the mould, making sure it fills the decorative pattern. Gently release the shaped peda onto a plate. If the mixture feels too soft to release cleanly, refrigerate it briefly before moulding.
8. Alternatively, shape the mixture into traditional round pedas and make a small indentation in the centre. Decorate with chopped pistachios, almond slivers, or dried rose petals. Refrigerate for about 30 minutes to help the pedas set before serving.

Tips for Perfect Badam Paneer Pedas

• Use fresh, soft paneer: It gives the pedas their delicate, creamy texture.
• Keep the almond paste thick: Too much milk can make the mixture difficult to shape.
• Cook on low heat: Gentle cooking helps retain the soft texture and pale colour.
• Avoid overcooking: The mixture will firm up further as it cools.
• Use a shallow mould: Maamoul moulds with delicate patterns work particularly well. Lightly grease them to make unmoulding easier.

Storage

Store the pedas in an airtight container in the refrigerator for up to 3–4 days. Allow them to sit at room temperature for a few minutes before serving so they soften slightly.

These homemade Badam Paneer Pedas are a lovely addition to a Diwali sweet platter, especially alongside more traditional favourites like ladoos, barfi and sandesh.

Happy Diwali!