Authentic Chana Dal Peda Recipe – Indian Sweet Lentil Treats

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Dal Peda Recipe – Indian Sweet Lentil Treats

Hey everyone! If you’ve ever wandered through Indian sweet shops, you’ve probably spotted these little golden gems – Chana Dal Pedas. They’re melt-in-your-mouth delicious, and honestly, way easier to make at home than you might think. I remember the first time I tried making these; it was for Diwali, and I was a little intimidated. But the joy of sharing these homemade treats with family? Totally worth it! Let’s get into it.

Why You’ll Love This Recipe

These pedas are more than just a sweet treat. They’re a little piece of Indian tradition, perfect for festivals, celebrations, or just a cozy afternoon with chai. They’re subtly sweet, wonderfully textured, and have a beautiful aroma from the cardamom. Plus, making them yourself means you know exactly what goes into them – no artificial flavors or preservatives!

Ingredients

Here’s what you’ll need to create these delightful pedas:

• 1 cup chana dal (split bengal gram lentil) – about 200g
• 1 cup jaggery or sugar – about 200g
• 1.25 cup maida (refined flour) – about 150g
• 3-4 tbsp oil
• 0.5 tsp cardamom powder
• 1 tbsp clarified butter/ghee – about 15ml
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Chana Dal: The Heart of the Peda

Chana dal is the star here! Make sure you use good quality dal, and give it a good rinse before soaking. Soaking is key to getting a smooth paste.

Jaggery vs. Sugar: Understanding the Flavor Difference

You can use either jaggery or sugar, and honestly, it comes down to personal preference. Jaggery (gur) gives a lovely, slightly molasses-like flavor, which I adore. Sugar will give a cleaner, sweeter taste. If using jaggery, make sure it’s free of stones!

Maida: Why Refined Flour is Traditionally Used

Maida gives the pedas that signature soft, slightly chewy texture. It’s traditionally used because it binds well and creates a smooth dough. We’ll talk about alternatives later if you’re looking for gluten-free options.

Cardamom: The Aromatic Spice

Freshly ground cardamom is best, but good quality cardamom powder works beautifully too. Don’t skip this – it really elevates the flavor!

Ghee: The Golden Touch – Regional Variations & Substitutes

Ghee adds richness and a beautiful sheen. Some families like to brush the pedas with a little extra ghee after cooking. You can substitute with oil if you prefer, but ghee really does add a special touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal in plenty of water for at least 2 hours. I usually soak it overnight for the best results.
2. Drain the soaked dal and pressure cook it until it’s super soft – about 3-4 whistles. It should mash easily with a spoon.
3. Once cooled, grind the cooked dal into a smooth paste. No grainy bits allowed!
4. In a pan, combine the dal paste with the jaggery or sugar. Cook on low heat, stirring constantly, until the mixture thickens and starts to come together. This takes a bit of patience, but it’s worth it.
5. Stir in the cardamom powder and a pinch of salt. Cook for another minute, then remove from heat and let it cool completely.
6. While the dal mixture cools, let’s make the dough. In a separate bowl, combine the maida, oil, and a pinch of salt. Add water gradually, kneading until you have a soft, pliable dough.
7. Grease your hands with a little oil or ghee. Divide the dough into equal portions – I usually make about 8-10 pedas.
8. Flatten each dough portion into a small circle. Place a lemon-sized ball of the cooled dal mixture in the center.
9. Carefully bring the edges of the dough up and over the filling, sealing it completely. Gently roll between your palms to form a smooth ball.
10. Gently flatten each ball on a greased surface (plastic wrap or a banana leaf works great!) into a 6-8 inch circle.
11. Heat a griddle or tawa over medium heat. Cook each peda for about 2-3 minutes per side, until you see golden brown spots.
12. Brush with a little ghee and serve warm!

Expert Tips

Let’s make sure your pedas turn out perfect!

Achieving the Perfect Peda Texture

The key is to cook the dal mixture long enough to remove all the moisture. It should be thick and almost pull away from the sides of the pan.

Troubleshooting: Peda Too Soft or Too Hard

• Too soft? You likely didn’t cook the dal mixture long enough. Next time, cook it for a few more minutes.
• Too hard? You might have overcooked it. Reduce the cooking time slightly.

Tips for Rolling Pedas Evenly

Greasing your hands and the rolling surface really helps. If the dough is sticking, add a tiny bit more oil.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chana Dal Peda Adaptation

Substitute the ghee with a plant-based oil like coconut oil.

Gluten-Free Chana Dal Peda (Alternative Flour Options)

Replace the maida with a gluten-free flour blend, or try using besan (gram flour). The texture will be slightly different, but still delicious! My friend, Priya, swears by using a mix of besan and rice flour.

Spice Level Adjustment: Adding a Hint of Saffron or Nutmeg

A pinch of saffron strands soaked in warm milk, or a tiny grating of nutmeg, can add a lovely aromatic complexity.

Festival Adaptations: Pedas for Diwali, Holi, or Janmashtami

Decorate the pedas with chopped nuts like pistachios or almonds for a festive touch!

Serving Suggestions

These pedas are wonderful on their own, but they also pair beautifully with a cup of masala chai or a glass of cold milk. They’re a classic Indian dessert, perfect for any occasion.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 3-4 days. They tend to get a little harder as they sit, so enjoy them while they’re fresh!

FAQs

Got questions? I’ve got answers!

What is the shelf life of Chana Dal Pedas?

They’re best enjoyed within 3-4 days, stored in an airtight container at room temperature.

Can I make these pedas ahead of time?

You can make the dal mixture a day ahead and store it in the fridge. Just bring it to room temperature before rolling.

What can I substitute for jaggery if I don’t have it?

Granulated sugar works perfectly well! You can also use brown sugar for a slightly deeper flavor.

Why is maida used instead of whole wheat flour?

Maida gives the pedas that signature soft and slightly chewy texture. Whole wheat flour would result in a denser peda.

How do I prevent the peda filling from leaking out during rolling?

Make sure you seal the dough completely around the filling. Gently rolling between your palms helps to create a tight seal.

Enjoy making these delicious Chana Dal Pedas! I hope this recipe brings a little sweetness to your day. Let me know how they turn out in the comments below!