Cashew Peda (Kaju Peda) brings the magic of Indian sweet shops right to your kitchen. These silky, rich treats are made from ground cashews mixed with khoya and fragrant cardamom. I remember the first time I made these – the whole house smelled like a traditional mithai shop. The best part? You control the sweetness and can make them exactly how you like. They’re surprisingly simple to make, and the results will impress everyone at your next celebration.
About the Recipe
This Cashew Peda recipe transforms simple ingredients into an elegant dessert that rivals any sweet shop. The combination of soaked cashews and khoya creates that perfect creamy texture, while saffron adds a luxurious touch. What makes this recipe special is how forgiving it is – even beginners can master it with a little patience. The pedas keep well for days, making them perfect for gifting or preparing ahead for festivals.
Why You’ll Love This Recipe
You’ll fall in love with how these pedas practically melt on your tongue. The natural sweetness of cashews means you need less added sugar, making them slightly healthier than many other sweets. The aromatic blend of cardamom and saffron creates layers of flavor that develop as you eat them. Plus, making them at home means no artificial colors or preservatives – just pure, wholesome ingredients. They look so professional that guests will think you bought them from an expensive sweet shop.
Cooking Tips
Soak your cashews well to make grinding easier and smoother. Don’t rush the cooking process – stirring patiently for the full 10 minutes prevents burning and creates the right texture. Test the mixture by rolling a small ball – if it holds its shape, it’s ready. Grease your hands generously to prevent sticking when shaping the pedas.
Serving and Storing Suggestions
This recipe makes about 12-15 pedas and takes roughly 45 minutes total. Serve them at room temperature for the best flavor and texture. Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness. They make wonderful gifts when arranged in decorative boxes or served during festivals and celebrations.
Similar Recipes
- Milk Powder Peda
- Coconut Ladoo
- Besan Ladoo
- Chocolate Peda
- Rose Peda
Nutrient Benefits
Cashews provide healthy fats, protein, and important minerals like magnesium and zinc. They support heart health and provide sustained energy. Saffron contains antioxidants, while cardamom aids digestion. Though these are treats to enjoy in moderation, the natural ingredients make them a better choice than many processed sweets. The protein from cashews and khoya helps balance the sweetness.
Cashew Peda (Kaju Peda)
Ingredients
- 250 g Cashew Nuts
- 1/4 cup Khoya
- 2 tbsp Sugar
- 2 tbsp Ghee
- 1 tsp Cardamom Powder
- 2 tbsp Raisins or Pistachios
- little Saffron Strands
Instructions
- Soak the cashew nuts in some water for 15 to 20 minutes.
- Drain well and grind to a smooth paste, adding little water if required.
- Transfer to a pan and place it over medium flame.
- Add sugar, khoya and mix well.
- Stir well for 10 minutes or until it becomes thick and sticky.
- Add saffron strands and cardamom powder.
- Mix well and remove from flame.
- Grease your palms with little ghee or oil.
- Make small balls of the mixture and flatten them into desired shapes.
- Add 1 raisin on top and keep aside on a plate.
- Store in an airtight container.
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Frequently Asked Questions
Can I make these pedas without khoya?
Yes, you can substitute khoya with milk powder or condensed milk. Use 3-4 tablespoons of milk powder mixed with a little milk, or 2 tablespoons of condensed milk. The texture will be slightly different but still delicious.
Why are my pedas too soft or not holding shape?
The mixture needs more cooking time. Return it to the pan and cook for 2-3 more minutes while stirring. The mixture should be thick enough to hold its shape when cooled. Let it cool completely before shaping.
How long do homemade cashew pedas stay fresh?
Store them in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks. Bring to room temperature before serving for the best taste and texture.
3 comments
Thanks for sharing your tasty recipe’s Pls tell me what is khoya
Thank you.
Khoya is milk solids used to make various Indian sweets like Gulab Jamun..
I made it today nd my hubby nd my kid daughter loved it
.thnks