Besan Coconut Peda Recipe. A low fat, gluten free Diwali sweet, peda recipe without khoa. Peda | Pheda or Pera is a milk sweet that is usually made with thickened milk known as khoya or kova or malai.
They are so rich in fat and nutritious too especially for growing up kids. Unfortunately not all are able to get hold of this khoya in shops.
Though making khoya at home is not such a big task, it needs full fat milk, which is in big demand during the festival season at my place.
So, here is a peda recipe for you that does not need khoya to prepare, low fat when compared to the traditional peda and also so easy to make.
As this sweet does not need any string consistency of the sugar that even a beginner can try it with full confidence.
Some variations while making Besan coconut peda:
1. If you want a rich tasting peda, reduce the quantity of the coconut by half and replace it with almonds or cashew nuts. If so, then soak the nuts in warm water and remove the skin before grinding.
2. After making the peda, you can poke a small hole in center and stuff finely chopped pistachios, melon seeds or almonds too.
3. You can use any flavoring instead of kewra. If using cardamom, grind it along with coconut and milk. You can also use vanilla essence.
4. You can avoid coconut and milk mixture and instead use sugarless mava or khoya too.
Besan Coconut Peda recipe details below:
- Besan (Kadalai Maavu/Chickpea Flour) – 1/2 cup
- Fresh grated coconut – 1/2 cup
- Milk – 1/2 cup
- Sugar – 2 cups
- Ghee (clarified butter) – 1/4 cup
- Kewra essence – 1 tsp
- Almonds (for garnishing)
- Grind coconut and milk together to a fine, smooth paste and keep aside.
- In a mixing bowl, sieve besan and add sugar, mix well and keep it ready.
- In a pan (preferably non stick), heat ghee till it melts, tip in the besan sugar mixture and mix well.
- Now add the coconut paste, mix well and let it cook over medium-low flame.
- You can see bubbles start appearing all around the sides first and then the mixture will start bubbling in the center as well.
- Keep stirring continuously to avoid the mixture changing color and to prevent it from sticking to the bottom of the pan. Use a wooden spatula for easy stirring.
- After 10 mins of cooking, when you mix, the mixture will spread to the sides and very easily come to the middle of the pan. This is the right consistency.
- Switch off the flame and take off fire.
- Add the kewra essence and mix well and let the mixture become warm.
- Make small golf sized balls and press between your palm gently.
- Garnish the top with slivered almonds and serve in paper cups.
- These besan coconut peda will make a great gifting option and easy to pack too.