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Thinai Badam Peda Recipe

A sweet dish made using foxtail millet flour & almonds.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course desserts
Cuisine Indian
Servings 20 pedas


  • Thinai maavu or Foxtail millet flour - 1/2 cup
  • Badam or Almonds - 1/2 cup
  • Condensed milk -1 tin
  • Milk powder – 1/2 cup
  • Ghee – 1 tbsp
  • Almond extract or essence – 1/2 tsp optional


  • Dry roast thinai flour in pan for 1-2 minutes over low flame (This step is optional). When you hold it in your palm you should feel the heat. Switch off stove and let it cool completely.
  • Meanwhile powder badam with the skin in a mixie jar and keep aside.
  • In a microwave safe bowl, mix roasted thinai flour, milk powder, powdered badam, condensed milk, ghee and mix without any lumps.
  • Microwave at high for 2 minutes, mixing after 1 minute.
  • Take the bowl out, add the essence, if using and return the bowl to the microwave oven.
  • Once again microwave for another minute, mixing after 30 seconds.
  • Take the bowl out, let the mixture become warm.
  • Grease your palm with ghee and make small ladoos or pedas and store in an airtight container.
  • You can store this pedas or ladoos at room temperature for 3-4 days and it will last a week when refrigerated.


Instead of almond essence, you can use cardamom powder.
You can remove the skin of the almonds before powdering.
You can also make this on stove top. Just keep mixing everything and cook over low fire till the mixture comes together and it starts to pull away from the sides.