Step-by-step
1
firstly, in a pan dry roast 1 cup rice flour.
2
roast on low flame until it turns aromatic. roasting prevents rice flour from turning sticky. keep aside.
3
in a large kadai take 1 cup jaggery and 1 cup water.
4
stir and dissolve the jaggery. i have used marayoor jaggery which is prepared from condensed sugar cane juice.
5
once the jaggery melts completely, add 1 cup coconut milk and mix well.
6
get the water to a rolling boil.
7
now add roasted rice flour to the mixture.
8
mix continuously until the mixture thickens.
9
mash the mixture smoothly making sure there are no lumps.
10
further, add ¼ tsp cardamom powder and 2 tbsp ghee.
11
mix well and cook for a minute forming a glossy peda mixture.
12
transfer the mixture to a bowl and cool slightly.
13
when the mixture is still warm, start preparing peda.
14
also using a peda design mould, design to your choice.
15
refrigerate the peda for 1 hour before serving.
16
finally, enjoy rice peda garnished with nuts if required.
Video
Notes
- firstly, you can replace coconut milk with milk and jaggery with sugar for variation.
- also, you can add khoya to make the peda rich and flavourful.
- additionally, cook on low flame until the mixture holds the shape forming a non-sticky mixture.
- finally, rice peda recipe stays good for a week when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/rice-flour-sweet-recipe-rice-flour-peda/