Sweet, inviting, and made for sharing, Kesar Peda - Saffron Infused Almond Cookie is a vegan, vegetarian cookie, dessert made with almond flour, coconut flour, and finely ground raw sugar in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 6
- Category: Cookie, Dessert
- Cuisine: Kitchen notes
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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
