Sooji Nariyal Peda | Semolina coconut Peda | How to make rava nariyal ka peda | Recipe to make semolina coconut Peda with step by step instructions
Only 7 ingredients Sooji Nariyal Peda | Semolina coconut Peda recipe is a delicious variety of peda, a traditional Indian Sweet dish made under 20 minutes.
This peda recipe requires no milk powder, no mawa/khoya, no condensed milk and no chashni (sugar syrup).
It’s a popular dessert often prepared during festivals and special occasions. This may sound similar to my Coconut peda but it’s quite different from it.
Sooji is a type of grain, also known as suji or rava in India. Do check out some more recipes using sooji/suji/rava/semolina –
How to preserve Sooji (semolina) for long
Mango semolina sooji cake (eggless)
What is Sooji in Sooji Nariyal Peda | Semolina coconut Peda?
According to Wikipedia Sooji /semolina is the name given to coarsely milled durum wheat mainly used in making couscous, pasta, and sweet puddings.
Recipe Card 🔽
Sooji Nariyal Peda | Semolina coconut Peda
Ingredients
- 1/2 cup semolina
- 1/2 cup desiccated coconut
- 1 cup milk room temperature
- 3-4 tbsp ghee
- 1/2 cup sugar powder
- 1/2 tsp cardamom powder
- 10 -12 Chopped pistachio for garnishing
Instructions
Roast Sooji/suji/rava/Semolina
- To begin with, in a mixer jar add semolina/sooji/suji. Pulse it few times to make a fine powder.
- Heat a heavy-bottomed pan or kadai on medium-low heat. Add the ghee and let it melt.
- Add the powdered semolina (suji) to the ghee and roast it on low heat. Keep stirring continuously to prevent it from burning.
- Roast until the suji turns golden brown and releases a nutty aroma. This can take about 10 minutes. The roasting process is crucial for the flavour of the peda.
Prepare coconut milk
- Meanwhile, in a mixer jar, blend the desiccated coconut and milk until well combined.
- Once the semolina is roasted well, pour the coconut-milk mixture into the pan. Be careful as it might splutter.
- Stir well to combine the coconut-milk mixture and roasted semolina. Cook this mixture on low heat, stirring continuously to avoid lumps.
- As the mixture cooks, it will thicken. Keep stirring and cooking until the mixture starts leaving the sides of the pan. This can take around 10 minutes.
- Add the sugar and cardamom powder and mix well. The cardamom adds a lovely fragrance and flavour to the pedas.
- Continue to cook, stirring, until the sugar is fully incorporated and the mixture comes together like a dough.
- Turn off the heat and let the mixture cool down slightly so that it's easy to handle.
Make Peda
- Once the mixture is cool enough to handle, start shaping the mixture into small round pedas. Press the top of peda with silicon mold that would give a nice look to it.
- Roll these peda gently in the desiccated coconut. This will coat the outside of the pedas with more coconut flavour (This step is completely optional, I didn't roll)
- Press a piece of chopped pistachio onto the top of each peda for garnishing.
- Allow the pedas to cool completely before storing them in an airtight container. They will firm up as they cool.
Notes
Step by step instructions and pictorial presentation to make Sooji Nariyal Peda | Semolina coconut Peda
To begin with, in a mixer jar add semolina/sooji/suji. Pulse it few times to make a fine powder.
Roast sooji/suji/rava/Semolina
Heat a heavy-bottomed pan or kadai on medium-low heat. Add the ghee and let it melt.
Add the powdered semolina (suji) to the ghee and roast it on low heat. Keep stirring continuously to prevent it from burning.
Roast until the suji turns golden brown and releases a nutty aroma. This can take about 10 minutes. The roasting process is crucial for the flavour of the peda.
Prepare coconut milk
Meanwhile, in a mixer jar, blend the desiccated coconut and milk until well combined.
Once the semolina is roasted well, pour the coconut-milk mixture into the pan. Be careful as it might splutter.
Stir well to combine the coconut-milk mixture and roasted semolina. Cook this mixture on low heat, stirring continuously to avoid lumps.
As the mixture cooks, it will thicken. Keep stirring and cooking until the mixture starts leaving the sides of the pan. This can take around 10 minutes.
Add the sugar and cardamom powder and mix well. The cardamom adds a lovely fragrance and flavour to the pedas.
Continue to cook, stirring, until the sugar is fully incorporated and the mixture comes together like a dough.
Turn off the heat and let the mixture cool down slightly so that it’s easy to handle.
Make peda
Once the mixture is cool enough to handle, start shaping the mixture into small round pedas. Press the top of peda with silicon mold that would give a nice look to it.
Roll these peda gently in the desiccated coconut. This will coat the outside of the pedas with more coconut flavour (This step is completely optional, I didn’t roll)
Press a piece of chopped pistachio onto the top of each peda for garnishing.
Allow the pedas to cool completely before storing them in an airtight container. They will firm up as they cool.
Top Tips
Roasting of Semolina/sooji/suji is an important step. The key is to roast it in slow flame stirring continuously.
This recipe yields around 15 pedas, you may shape them small or big.
Feel free to adjust the sweetness. In addition to that, you may flavour it with Rose or kevda water.
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Regards❤️
Lata
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