Step 1
Add the cashew nuts to a dry blender jar.
Step 2
Pulse in short bursts (1–2 seconds each) to form a fine powder.
Step 3
Tip: Do not run the blender continuously, or the cashews will release oil and turn into paste.
Step 4
Sieve the powder to ensure there are no coarse lumps.
Step 5
In a non-stick pan over medium heat, combine the sugar and water.
Step 6
Bring to a boil, stirring constantly until the sugar completely dissolves.
Step 7
Cook until it reaches one-string consistency (ek taar chashni). When you check a drop between your thumb and index finger, a thin single string should form.
Step 8
Lower the heat and gradually stir in the sieved cashew powder and cardamom powder.
Step 9
Stir continuously on low heat to prevent lumping.
Step 10
Add 1 tbsp ghee and keep stirring until the mixture leaves the sides of the pan and forms a soft dough-like ball (approx. 6–8 minutes).
Step 11
Turn off the heat. Let the mixture cool slightly until it is warm and comfortable to handle with your hands.
Step 12
Grease your hands with a bit of ghee and lightly knead the dough until smooth.
Step 13
Divide the dough into 3 equal portions in separate bowls.
Step 14
Bowl 1 (Orange): Add the saffron milk (or orange color) and knead well until uniformly colored.
Step 15
Bowl 2 (White): Keep plain.
Step 16
Bowl 3 (Green): Add pistachio powder (or green color) and knead until evenly mixed.
Step 17
Take small pinch-sized balls from the Orange, White, and Green doughs.
Step 18
Place them together and gently press and roll between your palms to create a two-tone or tri-tone marbled swirl.
Step 19
Flatten slightly to give it a classic peda shape.(Or can use peda mold )
Step 20
Make a subtle dimple in the center of each peda using your thumb.
Step 21
Garnish with slivered pistachios, chopped almonds, or a touch of edible silver foil.
Step 22
Allow the pedas to set at room temperature for 1–2 hours so they firm up. Serve fresh!
