Coconut Peda Recipe | How to make Coconut Peda | Coconut fudge recipe
Coconut Peda Recipe | How to make Coconut Peda | Coconut fudge recipe is a delicious combination of dessicated coconut, Condensed milk, milk powder, and delicately flavoured with cardamom and saffron.
This is one of the simplest Indian mithai/fudge, which is really easy to make, gets ready under 10 minutes and is apt dessert to be served with meals for any occasion.
Servings 12 Pedas
Ingredients
- Desiccated coconut – 1 cup
- Ghee – 1-2 tbsp
- Milk powder – ¼ cup
- Condensed Milk – ½ cup
- Rose water – ½ tsp
- Cardamom powder -1 tsp
- Pistachios chopped – a few to garnish
- Dried Rose petals - few
- Kesar strands soaked in milk - few
Instructions
- Heat a thick bottom non-stick pan on slow flame, add the desiccated coconut.
- Dry roast it for 2 minutes on slow flame constantly stirring so that the colour of the coconut doens't change.
- Once coconut turns aromatic take out in a bowl and keep aside.
- Now in the same pan on low flame, add 2 tbsp of ghee and let it melt. To this pour condensed milk and cook for a minute.
- Next add milk powder, and roasted desiccated coconut, cardamom powder and rose water, mix everything well.
- Stir for 1-2 min and check the consistency of the mixture. If required add more of Condensed milk.
- Please do not over cook it, as otherwise peda will turn hard and chewy.
- Switch off the flame immediately and transfer the mixture on to the plate.
- Keep aside for 3 to 4 minutes to cool a bit. Once the mixture is still warm it's ready to make pedas out of it. Grease your palms with ghee.
- Take a golf ball size portion, and roll it round and flatten it from top.
- Here I have made design using knife on the top of pedas.
- Garnish with pistachios, kesar and dried rose petals.
- These pedas stays good for few days at room temperature and about a month when refrigerated