• Dry roast the chickpea flour at slow heat ( 8-10 minutes ).Roast un till it changes color to slightly brown; stir occasionally. Add coconut butter, cook for 3-4 minutes, and mix well.
• In a blender/mixer, add all the ingredients other than garnishing.Blend to make a smooth & creamy paste.
• Mix this paste with the roasted chickpea flour mixture. Mix well, and continue to cook for 12-15 minutes at the slow flame until the mixture starts to leave the edges and looks dry & shiny. Add a little bit more cardamom for more flavor at this stage( optional). (The cooking time can be more /less depending on the stove/ pan)
• Transfer the mixture to a wide plate. Let it cool down for an hour, and transfer it to the refrigerator for 3-4 hrs/ overnight. ( It divides the work into two days)
• Roll the mixture with your hands.Spread the thinly sliced almonds on a plate and roll the peda over it.
• ️Stay fresh in the refrigerator for up to a week.
• If you want long shelf life, use dry nuts and seeds.

Phytic acid in nuts & seeds prevents the absorption of iron, zinc, and calcium, and may promote mineral deficienciesSoaking, sprouting & fermentation reduce phytate content substantially.

Happy Diwali Enjoy with your friends & family.