Caramel Badam Malai Peda

These badam malai peda are flavoured with sticky sweet caramel. The perfect fusion dessert for special occasions and festivities.

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

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Caramel Badam Malai Peda

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These badam malai peda are flavoured with sticky sweet caramel. The perfect fusion dessert for special occasions and festivities.

Course Desserts, Mithai, Sweets

Cuisine Indian fusion

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 30 pieces

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

Ingredients

• 1 tin caramel 397 grams
• 3 cups full fat milk powder 300 grams
• 2 tablespoon ghee
• ½ cup almond meal ground almond
• ½ cup cream heavy or double
• ½ teaspoon cardamom powder optional

Garnish

• 3 tablespoon almond slivers optional

Instructions

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• Heat 2 tablespoon ghee in a heavy bottom pan, keep the heat on a very low flame.
• Add 3 cups full fat milk powder, keep stirring and pressing the mixture with the spatula.
• After 3-4 minutes add ½ cup almond meal and roast another 2-3 minute. make sure nothing stick to the bottom of the pan.
• Pour ½ cup cream into the milk powder mixture and keep stirring for 3-4 minutes.
• Now add 1 tin caramel and keep stirring.
• Finally, add ½ teaspoon cardamom powder if using.
• Simmer the mixture, same time keep stirring.
• Keep the heat low.
• After few minutes, you will see the peda mixture starts getting thicker and leaves the edges of the pan and mixture becomes a one mass.
• Switch off the heat.
• Let the mixture cool completely.
• Rub some ghee on your palm and knead the peda mixture once or twice.
• Form equal size of balls and flatten them slightly. or give them a shape of your choice.
• Also, you can give them some imprints or design.
• Roll each peda on their sides in a flaked almonds or garnish on top.

Video

Notes

If the peda mixture is dry or you have too many cracks when shaping, add a couple of tablespoon milk. 

Note that these peda have almond flour so the mixture will naturally remain grainy and have slightly more cracks than trraditional penda. 

Storage instructions provided in the post above. 

Nutrition

Serving: 1 | Calories: 102kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 49mg | Potassium: 182mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 0.2mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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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.