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Besan Coconut Peda Recipe

Besan coconut peda recipe - A gluten free sweet for Diwali and other special occasions.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course sweets
Cuisine Indian
Servings 15 pedas


  • Besan or kadalai maavu - 1/2 cup
  • Fresh grated coconut – 1/2 cup
  • Milk – 1/2 cup
  • Sugar – 2 cups
  • Ghee - 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.