Coconut peda recipe | nariyal peda recipe

Coconut peda recipe is a famous indian sweet recipe or indian recipe prepared with 3 basic ingredients which includes dedicated coconut, milk and sugar. It is typically prepared during festival seasons during diwali, ganesh chaturthi and navarathri.

There are two ways to make coconut peda

1. Coconut peda with condensed milk

It is a quick & instant 15-minute recipe of making coconut peda with fresh/desiccated coconut, condensed milk (milkmaid) and cardamom powder.

2. Nariyal peda

This recipe melt in the mouth delicious coconut peda made with desiccated coconut & sugar. These nariyal peda are easy to make provided you get 1 thread or Ek taar consistency in the sugar syrup. If you overcook the sugar syrup beyond the 1 thread consistency, the coconut peda will become hard.

NARIYAL PEDA

Recipe card for nariyal peda recipe:

NARIYAL PEDA

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

CUSINE: DESERT

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

2 cups coconut, fresh / desiccated

1½ cup milk

¾ cup sugar

2 tbsp cashew, chopped

2 tbsp almonds, chopped

½ teaspoon cardamom powder or 4 to 5 green cardamoms crushed in a mortar-pestle

2 tbsp desiccated coconut for rolling (optional)

1 tbsp pista, for garnishing

PREPARATION

In a deep sauce pan or a kadai, take 2 cups fresh coconut.
Stir and saute the coconut on a low flame for 3 to 4 minutes. The sauteing is to just get rid of some moisture. Don't brown them. If using desiccated coconut, then no need to saute it in ghee.
Mix the desiccated coconut with 1 1/2 cup milk.
Mix well making sure the coconut gets wet completely.
Mix continuously and keep stirring on low flame.
Milk starts to evaporates after 20 minutes and mixture turns crumbly. Stir very well and cook this mixture on a low flame.
Pour the ladoo mixture in another bowl or pan. Allow it to cool.
Now, add ¾ cup powdered sugar. The sugar can be adjusted as per your sweet likings. For a less sweet taste you can use ½ cup sugar and for a more sweeter taste use ¾ cup sugar.
Now, add 2 tbsp chopped cashew and almond nuts and ¼ tsp cardamom powder and mix well.
Mix well.
When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoo.
When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoo.
Roll the coconut ladoo in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
Make all ladoo this way.
After making ladoo let us flattered a lit bit and at a centre add chopped pista.
Serve coconut peda straight away or refrigerate and serve them later.

How to make nariyal peda recipe with step by step photo

Making Coconut Peda

1. In a deep sauce pan or a kadai, take 2 cups fresh coconut.

2. Stir and saute the coconut on a low flame for 3 to 4 minutes. The sauteing is to just get rid of some moisture. Don't brown them. If using desiccated coconut, then no need to saute it in ghee.

3. Mix the desiccated coconut with 1 1/2 cup milk.

4. Mix well making sure the coconut gets wet completely.

5. Mix continuously and keep stirring on low flame.

6. Milk starts to evaporates after 20 minutes and mixture turns crumbly. Stir very well and cook this mixture on a low flame.

7. Pour the ladoo mixture in another bowl or pan. Allow it to cool.

8. Now, add ¾ cup powdered sugar. The sugar can be adjusted as per your sweet likings. For a less sweet taste you can use ½ cup sugar and for a more sweeter taste use ¾ cup sugar.