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Place a sauce pan on medium flame and roast the desiccated coconut for 2 minutes.
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Once coconut starts releasing aroma take out the roasted coconut to a plate.
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Now in the same pan melt the ghee. Pour condensed milk and cook for a minute on medium low flame.
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Add milk powder, desiccated coconut, cardomom powder, kewra essence and stir for 30 seconds.
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Check the consistency of the mixture. It should be gluey.
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Do not cook for more time else peda will be hard and chewy.
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Switch off the flame immediately and transfer the mixture to a plate.
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Allow it to stand for 3 – 4 minutes.
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Now the mixture is ready to make a pedas out of it.
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Grease a plate with ghee and your palms to shape the coconut peda
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Garnish with pistachios when still warm.
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Enjoy the delicious and divine coconut peda.
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These pedas can be kept for few days at room temperature and about a month refrigerated.
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Make these pedas for pooja/festivals or simply enjoy them with a glass of chilled milk.