Potato peda (Uralakizhangu peda)




500 gm Potato (Yellow gold)

250 gm Granulated sugar

1/4 cup Water

Pinch of Salt

1 cup Coconut milk

1 tbsp Ghee


4-5 pods Cardamom

1/2 tsp Turmeric powder (for color)

1/2 cup Almond flour

20-25 Almonds, unsalted



Before you start, make sure you have 2-3 hours of time on hand to spend on this

  1. Cook the potatoes with their skin on till you think they can be formed into a thick mash
    This would be 4-5 whistles in an Indian pressure cooker
  2. Peel the potato skin and mash the potatoes very thoroughly so that there are as less lumps as possible to have a smooth peda at the end
  3. Set aside
  4. Powder the cardamom seeds and combine with the coconut milk along with a pinch of salt and the turmeric powder and set aside
  5. In a thick bottomed vessel, melt the sugar along with the water, while stirring continuously
  6. Once all the sugar is almost melted, reduce the heat and add in the mashed potatoes and combine very well. Reduce the heat down to medium low
  7. Keep stirring every once in a while until it looks like the mixture has thickened to almost 75% of it’s original volume
  8. Remember to scrape down the sides and ensure that nothing is sticking to the bottom of your vessel
  9. Add a third of the cup of coconut milk mixture at a time, each time stirring and boiling down the mixture to 75% of the original volume
  10. Continue cooking on medium low heat while stirring occasionally until the mix starts to look like pliable sticky dough
    Something like this:
    this whole process can take anything from 1.5-2 hours
  11. Add the ghee to it at this point and cook for another 5 minutes and turn off the heat
  12. While it is still warm, start shaping them into balls or discs, whichever shape you fancy
  13. Dust with almond flour and press an almond into the center
  14. Let it cool completely and sit an hour in the refrigerator before serving
    (Store in fridge)

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