Instant peda is a quick and easy sweet made with semolina, coconut, milk, and sugar. It has a creamy, smooth texture that melts in your mouth. Traditionally, peda is made with evaporated milk solids and sugar, but in this recipe, I’ve used semolina and coconut for a delicious twist. This recipe is simple to follow and yields perfect instant peda on the first try. Give it a try!
The key to making tasty instant peda at home are
- Preparing the Peda Mixture First, I prepared the peda mixture using rava, coconut, milk, and sugar. I ground the rava to ensure it blends smoothly into the mixture. I also ground the coconut and milk mixture, which enhances the flavor and gives the peda a creamy, smooth texture. The quantity of rava and coconut should be equal.
- Adding Milk Powder I added some milk powder to the prepared mithai mixture. The milk powder absorbs moisture, helps bind the mixture, and enhances the peda’s flavor. You can use mawa instead of milk powder if preferred.
- Decorating the Peda I decorated each peda with slivers of pistachio to make them more attractive and colorful. You can also use other options like different dry fruits or tutti frutti for decoration.
- Storing the Peda Lastly, instant peda is easy to make and stays fresh for 4-5 days at room temperature and 15-20 days in the refrigerator.
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Instant peda recipe | rava coconut peda | peda recipe
Ingredients
- 1 cup rava
- 1 cup desiccated coconut
- 1 cup milk
- 1 cup sugar
- 3 tbsp ghee
- 4 tbsp milk powder
- 1 tsp cardamom powder
- Garnish with pistachio
Instructions
- In a mixer jar, add 1 cup of rava and grind it into a fine powder. Set it aside.
- Next, in the same mixer jar, add 1 cup of coconut and 1 cup of milk. Grind it into a thick and creamy paste. Set it aside.
- Then, in a pan, add 3 tablespoons of ghee and the ground rava. Stir continuously and roast the rava on medium flame until it puffs up, being careful not to change its color.
- Now, add 1 cup of sugar and mix well.
- Then, add the milk-coconut mixture and mix thoroughly.
- Stir continuously until the mixture binds into a dough and starts leaving the sides of the pan. Ensure that there is no moisture left in the mixture.
- Transfer the mixture into a mixing bowl and spread it slightly.
- Next, add 4 tablespoons of milk powder and 1 teaspoon of cardamom powder, and mix well. The mixture should still be slightly warm so that the milk powder easily blends in.
- Now, take a small portion of the mixture and shape it into a peda.
- Garnish the pedas with pistachios and shape all the pedas in the same way.
- Serve immediately or store the pedas in the refrigerator for 15-20 days.
Notes
- Grind the rava into a fine powder.
- Ground rava easily merges into the mithai mixture.
- The proportion of coconut and milk should be equal.
- The coconut-milk mixture enhances the taste and easily merges into the mixture.
- Stir continuously and roast the rava on a medium flame.
- Do not use too much ghee while roasting the rava.
- Roasting the rava helps to puff its granules. Also, make sure the rava does not change color while roasting.
- The proportion of rava and sugar should be equal.
- Cook the mixture until it becomes dry and leaves the sides of the pan.
- If the mithai mixture is slightly wet, you can shape it.
- Switch off the gas when the mixture forms a dough and ghee releases from its sides.
- Milk powder adds binding and enhances the taste of the mixture.
- If the mixture is too wet, add 1-2 tablespoons more milk powder to help bind the mithai mixture.
- You can use mawa instead of milk powder.
- Rava coconut peda is easily to make and stay good for 4-5 days at room temperature and 15-20 days in refrigerator.
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