Cashew peda | peda recipe | instant Kaju sweet | Kaju mithai | Indian sweet | how to make Kaju peda | Indian dessert | Kaju burfi | Kaju sweet | vegan cashew peda | cashew sweet | best sweet recipe | Indian sweet recipe | no-cook peda step by step pictures and video recipe. You can also check out the Cashew peda recipe If you like this recipe pls SUBSCRIBE to my channel. Check out other Peda recipes in TMF
Cashew peda | peda recipe | instant Kaju media | Kaju mithai is an easy instant, no-cook Indian sweet. 10 minutes, 5 ingredient Cashew peda is a great beginner-friendly recipe / easy Diwali sweet recipe. You can cut them squares and call it a version of soft cashew katli
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Can I skip milk powder?
I would recommend milk powder for the perfect peda texture. Always grind cashews with milk powder
How long should I grind Cashews?
Grounding cashews help with the dough texture. however, avoid over-grinding as it oozes out oil and makes peda oily. Always pulse a few times and grind once; mix well in between the grinding.
CAN I USE REGULAR SUGAR?
No always use powdered sugar for no-cook cashew peda. I have used store-bought powdered sugar. If you don't have it, grind sugar first; keep aside then grind cashews and milk powder separately then grind with all other ingredients
can I skip sieving?
sieving helps for perfect peda texture. Grinding cashew at once might turn them oily so grind then sieve. Repeat till you get smooth flour
CAN I REDUCE POWDERED SUGAR?
Yes, adjust according to your taste.
Is 2 tablespoon water enough for the binding?
Yes, knead well the oil in cashew helps for the binding. Avoid adding more water as it might affect the dough texture.
Can I skip kewra water?
Yes, you can use cardamom powder, rose essence, or any other flavor according to your choice.
Can I use milk instead of water?
Milk will reduce shelf life. I would recommend water for longer shelf life.
I DON'T HAVE PIPING MOLD, HOW TO MAKE A IMPRESSION FOR munthiri sweet?
Flower impression is optional, you can skip it. You can also use peda mold like milk peda instead or cookie press might also work for impression.
Cashew peda video recipe
Should I refrigerate the cashew fudge?
It stays good at room temperature for up to one week. You can refrigerate for longer shelf life.
Indian sweets
Diwali sweets
Milk powder recipes
Peda recipes
Cashew based recipes
Recipe card
Ingredients
- 1 cup cashew
- 1/2 cup milk powder 50 grams
- 1 + 1/2 cup powdered sugar
- 1/4 teaspoon kewra water
- 2 tablespoon water
Instructions
- Firstly in a mixie jar add cashew and milk powder. Pulse 2-3 times; mix well in between the pulsing and grind once
- The texture of the flour should not be sticky. Avoid over-grinding. You should be able to hold at the same time can crumble
- Transfer and add powdered sugar; mix well
- Sieve the flour and grind the lumps/ big particles of flour
- Repeat sieving till you get smooth flour
- Add kewra water
- Furthermore, add 2 tablespoon of water; mix well and knead
- If you are making a large quantity work in batches; knead till the dough comes together
- Split the dough into two
- Place them on silicone mat/ parchment paper and place one more mat/ parchment paper
- Use a rolling pin and flatten the dough according to your desired thickness
- Cut them with a cookie cutter or use peda mold to shape
- I used a piping mold to cut and create an impression
- Serve after 1 hour for best texture
Video
Notes
- Peda might look oily right after preparing but they turn fine in a few hours
- Avoid grinding cashew into a paste texture; Always pulse and grind
- Adjust sugar according to your taste
- I used kewra water but you can use cardamom powder/ rose essence or any flavor of your choice
- Sieving the flour helps for perfect peda texture so don't skip it
- Mix flour and sugar then sieve and grind; repeat till you get fine flour
Ingredients
1 cup cashew
1/2 cup milk powder (50 grams)
1 + 1/2 cup powdered sugar
1/4 teaspoon kewra water
2 tablespoon water
How to make Cashew peda with step by step pictures
- Firstly in a mixie jar add cashew and milk powder. Pulse 2-3 times; mix well in between the pulsing and grind once
- The texture of the flour should not be sticky. Avoid over-grinding. You should be able to hold at the same time can crumble
- Transfer and add powdered sugar; mix well
- Sieve the flour and grind the lumps/ big particles of flour
- Repeat sieving till you get smooth flour
- Add kewra water
- Furthermore, add 2 tablespoon of water; mix well and knead
- If you are making a large quantity work in batches; knead till the dough comes together
- Split the dough into two
- Place them on silicone mat/ parchment paper and place one more mat/ parchment paper
- Use a rolling pin and flatten the dough according to your desired thickness
- Cut them with a cookie cutter or use peda mold to shape
- I used a piping mold to cut and create an impression
- Serve after 1 hour for best texture
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