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5 from 1 vote

Coconut Malai Peda

Simple, easy, and unbelievably quick to prepare, this recipe of Coconut Malai peda is something that promises to cater to your sweet cravings fantastically! This stunningly sweet creation made with coconut and milk solids is completely addictive with its creaminess and subtle flavors.
Prep: 5 minutes
Cook: 10 minutes
Rest: 10 minutes
Total: 25 minutes
Course: Dessert
Cuisine: Indian
Servings: 16 PEDAS
Calories: 135kcal
Author: Ruchi

Ingredients

FOR PEDAS

GARNISH

US Customary - Metric

Instructions

  • Add ghee to a heavy-bottomed pan. 
  • Add desiccated coconut to it. Sauté the coconut on the medium-low setting until it emits its nutty aroma. This will take somewhere between 4-5 minutes over medium-low flame.
  • Add cream to the coconut. Do not skip the cream.
    Tip — The delicate crunch of desiccated coconut and the milky richness from the cream and milk powder creates a magical combination that makes the recipe a stunner that is marveled at!
  • After adding the cream, don't stop stirring to avoid lump formation in the coconut.
  • Add powdered sugar.
  • Mix until well-blended.
  • Add milk powder, coconut extract, and cardamom powder.
  • Mix until well-blended. Sauté this mixture for 4-5 minutes on the lowest heat setting.
  • Soon the coconut mixture will thicken and turns into a soft dough. Turn off the heat.
  • Take a little mixture and roll it between your thumb and fingers; it should roll into a ball and still be slightly sticky. Meaning - while rolling the dough ball, a small part of the mix will still stick to your fingers.
  • Allow the coconut mix to cool for a few minutes. Now, grease your hands and knead the dough for 4- 5 minutes with your hands to ensure extra melt-in-the-mouth smoothness. At this point, the mixture should not be sticky at all.
    Tip — Kneading the peda dough helps eliminate the lumps that may have formed during cooking. Therefore, this is an essential step not to be skipped.
  • Use a mold to shape the pedas.
  • Garnish with pistachios, and enjoy!
  • Feel free to roll the coconut malai peda without the mold. For that, take about a golf size dough ball and roll it into your hands. Flatten the ball.
    Doodh Peda Recipe - Ruchiskitchen
  • Your peda is ready; repeat the process with the rest of the mixture.
  • Garnish with saffron strands and cardamom powder, and enjoy! These delicious little treats are my go-to sweet recipe for festivals and special occasions.
    Coconut Malai Peda

Video

Notes

 

Frequently Asked Questions

 
Can I make this Coconut Peda ahead of time?
Yes, this is a perfect make-ahead recipe. You can make these pedas 2-3 days ahead and store them covered in the refrigerator, in an air-tight container. They stay fresh for up to a week in the fridge.
However, the pedas will become firm in the fridge as the ghee solidifies. But if you prefer soft pedas at room temperature, keep them on the counter for 30 minutes to an hour before serving.
 
Are these Coconut Pedas freezer-friendly?
Yes, you can keep these Coconut Malai Pedas in the freezer for about 2 to 3 months in an air-tight container and use them as needed.

Nutrition

Calories: 135kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 70mg | Potassium: 232mg | Sugar: 11g | Vitamin A: 160IU | Vitamin C: 1.4mg | Calcium: 155mg | Iron: 0.1mg