Step-by-step
1
firstly, in a large kadai take ¼ cup ghee and 1 cup besan.
2
roast on low flame until the besan turns aromatic.
3
after 15 minutes of continuous roasting, the besan starts to turn golden brown.
4
now add 1 tsp ghee and continue to roast.
5
the ghee will start to release at this stage indicating the besan is cooked completely.
6
now add ¼ cup milk powder and ½ cup coconut.
7
roast for 2 minutes, or until everything is well combined.
8
further, add 1 cup milk and mix well breaking the lumps.
9
the mixture starts to thicken absorbing the milk. cook until the mixture starts to hold the shape.
10
now add ¾ cup sugar and mix well.
11
sugar dissolves, continue to cook for 5 minutes more making sure it holds the shape.
12
also, add 1 tsp ghee to get the glossy smooth look.
13
when the mixture is still warm, take a ball sized peda mixture and shape.
14
also using a peda design mould, design to your choice.
15
refrigerate the peda for 1 hour before serving.
16
finally, enjoy besan peda garnished with nuts if required.
Video
Notes
- firstly, make sure to roast the besan on a really low flame, else there are chances for besan to burn.
- also, you can increase the amount of ghee to make it rich and tasty.
- additionally, adding milk powder and coconut will enhance the flavour of peda.
- finally, besan peda recipe tastes great for a week when refrigerated in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/milk-powder-besan-peda-recipe/