Ingredients
- Desiccated coconut - 1 cup
- Ghee or butter - 1 tbsp
- Non fat milk powder - ¼ cup
- Condensed Milk - ½ cup
- Kewra essence or Rose water – ½ tsp
- Cardamom powder -1 tsp
- Pistachios – a few to garnish
Instructions
- Place a sauce pan on medium flame and roast the desiccated coconut for 2 minutes.
- Once coconut starts releasing aroma take out the roasted coconut to a plate.
- Now in the same pan melt the ghee. Pour condensed milk and cook for a minute on medium low flame.
- Add milk powder, desiccated coconut, cardomom powder, kewra essence and stir for 30 seconds.
- Check the consistency of the mixture. It should be gluey.
- Do not cook for more time else peda will be hard and chewy.
- Switch off the flame immediately and transfer the mixture to a plate.
- Allow it to stand for 3 – 4 minutes.
- Now the mixture is ready to make a pedas out of it.
- Grease a plate with ghee and your palms to shape the coconut peda
- Garnish with pistachios when still warm.
- Enjoy the delicious and divine coconut peda.
- These pedas can be kept for few days at room temperature and about a month refrigerated.
- Make these pedas for pooja/festivals or simply enjoy them with a glass of chilled milk.
