Authentic Moong Dal Peda Recipe – Crispy Coconut & Jaggery Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Peda Recipe – Crispy Coconut & Jaggery Sweet

Hey everyone! If you’ve ever craved a little piece of Indian sweetness that’s both comforting and delightfully crispy, you have to try these Moong Dal Pedas. I remember the first time my grandmother made these for me – the aroma filled the entire house, and the first bite was pure magic. They’re a little bit of work, but trust me, the reward is absolutely worth it!

Why You’ll Love This Recipe

These aren’t your average pedas. The crispy exterior gives way to a soft, flavorful filling, and the combination of jaggery and coconut is just heavenly. They’re perfect for festivals, special occasions, or just a little self-care treat with your evening chai. Plus, they’re surprisingly satisfying – a little goes a long way!

Ingredients

Here’s what you’ll need to create these little gems:

• 1 cup Roasted Moong dal (Moong beans/Whole Green gram) – about 175g
• ½ – ¾ cup Jaggery – (adjust to taste) – about 120-180g
• 2 tablespoons Water
• ½ – ¾ cup Coconut (desiccated or fresh) – about 60-90g
• ½ teaspoon Ground ginger
• 2 Cardamom pods
• ½ – ¾ cup Rice flour – about 70-105g
• ¼ teaspoon Salt
• 2 drops Yellow food color (optional)
• ½ – ¾ cup Water (for batter)
• 4 cups Canola oil (for frying) – about 950ml

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Roasted Moong Dal: Type and Roasting Importance

Using roasted moong dal is key here. You can find it pre-roasted in Indian grocery stores, or easily roast it yourself. Roasting brings out a beautiful nutty flavor. To roast, simply dry roast the dal in a skillet over medium heat until golden brown and fragrant – about 5-7 minutes. Let it cool completely before grinding.

Jaggery: Varieties and Substitutions

Jaggery is unrefined cane sugar, and it gives these pedas a unique, caramel-like flavor. You can use different varieties – dark jaggery will give a richer, deeper flavor, while golden jaggery is a bit milder. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.

Coconut: Fresh vs. Desiccated – Which to Use?

Both fresh and desiccated coconut work beautifully! Fresh coconut will give a more vibrant flavor, but desiccated is super convenient. If using fresh, grate it finely. I often use desiccated when I’m short on time, and it still tastes amazing.

Cardamom: The Queen of Indian Spices

Don’t skimp on the cardamom! It adds such a lovely aromatic touch. I prefer using green cardamom pods and lightly crushing them before adding them to the filling.

Oil: Choosing the Right Oil for Frying

Canola oil is a good choice for frying because of its neutral flavor and high smoke point. You could also use vegetable oil or sunflower oil. Just make sure it’s an oil suitable for deep frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roast your moong dal if it isn’t already. Once cooled, grind it into a coarse powder using a coffee grinder or a food processor. Don’t make it too fine – a little texture is good.
2. In a separate pan, melt the jaggery with 2 tablespoons of water over medium heat. Stir until the jaggery is completely dissolved. Strain the mixture to remove any impurities.
3. Add the coconut and ground ginger to the melted jaggery. Simmer for about 5-7 minutes, stirring constantly, until the mixture thickens. It should start to come away from the sides of the pan.
4. Remove from heat and mix in the roasted moong dal powder and crushed cardamom pods. Mix well until everything is combined.
5. Let the mixture cool completely. Once cooled, shape it into tennis ball-sized spheres.
6. Now, let’s make the batter. In a bowl, whisk together the rice flour, salt, water, and yellow food color (if using). The batter should be smooth and of coating consistency – not too thick, not too thin.
7. Heat the oil in a deep frying pan or wok to 370°F (188°C). Carefully dip each peda ball into the batter, ensuring it’s fully coated.
8. Gently lower the coated pedas into the hot oil, frying in batches to avoid overcrowding the pan. Fry for about 3-4 minutes, flipping occasionally, until golden brown and crispy.
9. Remove the pedas from the oil and drain them on paper towels.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Peda Shape

Wet your hands slightly with water before shaping the pedas. This will prevent the mixture from sticking to your palms.

Ensuring Even Cooking During Frying

Maintain a consistent oil temperature. If the oil is too hot, the pedas will brown too quickly on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Troubleshooting: Peda Texture Issues

• Too soft? You might have used too much coconut or not cooked the jaggery-coconut mixture long enough.
• Too dry? Add a teaspoon of water to the mixture before shaping.
• Not crispy? Ensure the oil is hot enough and don’t overcrowd the pan.

Variations

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

Vegan Moong Dal Peda Adaptation

Substitute the jaggery with vegan brown sugar or coconut sugar.

Gluten-Free Considerations

This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.

Spice Level Adjustment (Adding a Hint of Chili)

My friend, Priya, loves adding a tiny pinch of chili powder to the filling for a subtle kick! It’s surprisingly delicious.

Festival Adaptations (Diwali, Holi)

During Diwali, I like to decorate these pedas with edible silver leaf (varak) for an extra festive touch. They’re also a lovely treat to share during Holi!

Serving Suggestions

Serve these pedas warm with a cup of masala chai or filter coffee. They’re also delicious on their own as a sweet snack.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 3 days. They tend to lose their crispiness over time, but they’ll still taste delicious!

FAQs

Let’s answer some common questions:

What is the best way to grind the roasted moong dal?

A coffee grinder works really well for a coarse powder. If you’re using a food processor, pulse it a few times to avoid making it too fine.

Can I use a different type of sweetener instead of jaggery?

You can, but the flavor will be different. Brown sugar is the closest substitute.

How do I know when the jaggery-coconut mixture has reached the right consistency?

It should thicken and start to come away from the sides of the pan. It should also form a soft ball when you try to roll it between your palms.

What if my peda batter is too thick or too thin?

If it’s too thick, add a little more water, a teaspoon at a time. If it’s too thin, add a little more rice flour.

Can these pedas be made ahead of time and frozen?

You can freeze the unfried peda balls for up to a month. Thaw them completely before dipping in batter and frying.

Enjoy making these delightful Moong Dal Pedas! I hope they bring a little sweetness to your day. Let me know how they turn out in the comments below!