Coconut Peda Recipe | How to make Coconut Peda | Coconut fudge recipe

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Coconut Peda Recipe | How to make Coconut Peda | Coconut fudge recipe | Recipe of coconut peda with step by step instructions and pictorial presentation

 

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.

I was yearning for some sweets and coconut being my super favorite, I always find ways and means to make something out of it.

Few months ago I made Mango Coconut Ladoos and it was loved by my family. Moreover a fresh batch of Condensed milk was ready that day, and dessicated coconut and milk powder was already there in my pantry.

So I decided to go ahead with making coconut peda as this was on my to do list since long.

Generally i prepare these kind of sweets, when there is some special occasion or during festival time. But today I didn’t need any specific occasion to make these beauties.

If you are looking for few more sweets, please do check out the following on the blog –

Easy kalakand

Coconut and roasted peanut pops

Karachi halwa

Doodh ke Ladoo

Boondi Ladoo

Alsi ki pinni/Ladoo

Ragi/Nachni/Finger millet Ladoos

 

Instructions to make Coconut Peda

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, saffron and dried rose petals.

These pedas stays good for few days at room temperature and about a month when refrigerated.

Recipe card 🔽

Print Recipe

5 from 13 votes

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.

Prep Time5 mins
Cook Time10 mins
Course: Mithai
Cuisine: Indian
Keyword: Coconut peda, Festival sweets, How to make coconut peda, Coconut fudge
Servings: 12 Pedas
Author: Lata Lala

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

 

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I will see you soon with yet another interesting recipe. Come right back a I love to have you around.

Happy Cooking

Regards❤️

Lata

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