Powder almond with skin in a blender using pulse mode to make a fine powder.
In a microwave safe dish, add almond powder, milk powder, cardamom powder and mix well.
Add condensed milk and milk to this and mix to form a lumpy mixture.
Microwave on high for 1 minute first, stir and then micro for 1 min more. Check thickness till the mixture can be rolled between your fingers. Microwave for a minute more if required.
Allow to cool a little, shape into round balls, and flatten to form pedas.
Now cool thoroughly and place in an airtight container.
Refrigerate and use within 2-3 days.
Remember, if you grind the almond without pulsing, almond oil will be extracted making it stick to the sides of the blender
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.