Kesar Peda - Saffron Infused Almond Cookie

5 from 7 votes

Kesar Peda - Saffron Infused Almond Cookie

Kesar Peda is fudge type cookie made with milk solids. This recipe is dairy-free and uses almonds for this Saffron infused Almond cookie. Vegan Gluten-free Recipe. Easily doubled.

Prep Time10

Cook Time20

Total Time30

Course: Cookie, Dessert

Servings:

Calories: 98kcal

Author: Vegan Richa

Ingredients

1/2 cup almond flour Both blanched as well as natural flour work.
1.5 Tbsp coconut flour
3 Tbsp finely ground raw sugar or other fine vegan sugar
a generous pinch of salt
1/4 tsp cardamon powder
8 saffron strands
1 tsp almond milk or other non dairy milk
1.5 Tbsp maple syrup or any other sweet syrup with similar consistency like agave, jaggery syrup. sugar syrup

US Customary - Metric

Instructions

Heat the almond milk. Mix the saffron strands in it and let sit for 5 minutes.
In a bowl, mix the almond flour, coconut flour, sugar, salt and cardamom powder.
Add the saffron almond milk and maple syrup (or jaggery/sugar/date syrup) and mix well to make a soft dough. If the mixture is not a soft sticky mix, add in 1 teaspoons or more maple syrup. Make flat discs of the dough and serve as is, or bake at 300 degrees F / 150ºc for 9 minutes. (the pedas will expand a bit while baking). Top with some chopped pistachios or almond slivers and press in
Cool completely before serving or storing. Store in the refrigerator in airtight container for upto a week. the baked pedas are are soft Fudgy cookies. They taste best chilled.

Notes

You can make your own coconut flour with coconut flakes like here.
To grind the almonds into as fine as possible, add a Tablespoon of oats and a Tablespoon of starch(corn or arrowroot) in the blender and blend. Blanched almond flour works best

Nutritional values based on one serving

Nutrition