Ingredients:
2 cups grated fresh coconut (or desiccated coconut)
1 cup sweetened condensed milk (or use coconut milk for a vegan version)
1/2 tsp cardamom powder
1 tbsp ghee (or coconut oil for a vegan version)
Chopped nuts (e.g., almonds, pistachios) for garnish
Pinch of salt
Instructions:
In a non-stick pan, heat the ghee over medium heat. If using coconut oil, let it melt.
Add the grated coconut to the pan and sauté for 2-3 minutes until it becomes aromatic.
Pour in the sweetened condensed milk and mix well. Cook the mixture on low heat, stirring continuously.
Once the mixture thickens (about 5-7 minutes), add
the cardamom powder and a pinch of salt. Mix until well combined.
Continue cooking until the mixture starts to leave the
sides of the pan and forms a dough-like consistency (around 10-15
minutes).
Remove the pan from heat and let the mixture cool slightly until it’s safe to handle.
Grease your hands with a little ghee or oil. Take small portions
of the mixture and roll them into small balls or flatten them into
discs (about 1 inch in diameter).
Place the pedas on a plate and garnish with chopped nuts, pressing them gently into the surface.
Allow the pedas to cool completely at room temperature.
They can be served immediately or stored in an airtight container in the
refrigerator for up to a week.
Tips:
Flavor Variations: You can add a bit of grated lemon or orange zest for an additional flavor twist.
Sweetness Adjustments: Adjust the sweetness by using more or less condensed milk, based on your preference.
Storage: Peda can be stored in the fridge for a firmer texture, or at room temperature for a softer bite.
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