Authentic Moong Dal Peda Recipe – Jaggery & Coconut Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Peda Recipe – Jaggery & Coconut Delight

Introduction

Oh, pedas! Just the word conjures up memories of festive seasons, temple visits, and my grandmother’s kitchen filled with the sweet aroma of jaggery and ghee. These little melt-in-your-mouth sweets are a staple in Indian households, and honestly, nothing beats a homemade version. I first attempted these when I was still learning to navigate the kitchen, and while they weren’t perfect, the joy of sharing them with family was immense. Today, I’m sharing my perfected recipe for Moong Dal Peda – a delightful blend of jaggery, coconut, and the goodness of moong dal. Let’s get started!

Why You’ll Love This Recipe

This Moong Dal Peda recipe isn’t just about a delicious treat; it’s about experiencing a piece of Indian tradition. They’re surprisingly easy to make, even if you’re new to Indian sweets. Plus, the combination of flavors – the earthy sweetness of jaggery, the subtle nuttiness of moong dal, and the fragrant coconut – is simply irresistible. They’re perfect for festivals, celebrations, or just a sweet indulgence.

Ingredients

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

• ½ cup rice flour (approximately 70g)
• 1 cup water (240ml) – for the rice flour mixture
• 1 cup water (240ml)
• ½ cup jaggery (approximately 120g)
• 2 tbsp jaggery (approximately 40g)
• ½ cup moong dal (approximately 75g)
• Pinch of salt
• ½ tsp cardamom powder (approximately 2.5g)
• 3 tbsp coconut, grated (approximately 25g)
• 2 tsp ghee (approximately 10g)
• ¼ – ½ cup milk (60-120ml) – optional

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rice Flour: Types and Uses
Rice flour acts as a binder in this recipe. You can use regular rice flour or, for a slightly smoother texture, try using a fine rice flour.

Jaggery: Regional Variations & Health Benefits
Jaggery is unrefined sugar, and it comes in different forms – dark, light, liquid. I prefer using dark jaggery for a richer flavor, but any type works. It’s also considered healthier than refined sugar!

Moong Dal: Nutritional Value & Selection
Moong dal (split yellow lentils) is a powerhouse of protein and easy to digest. Make sure you use good quality, split moong dal for the best results.

Cardamom Powder: Fresh vs. Store-Bought
Freshly ground cardamom powder has the most vibrant aroma. If you can, grind your own from cardamom pods. Otherwise, good quality store-bought powder works just fine.

Coconut: Fresh vs. Dried – Which to Use?
Freshly grated coconut adds a lovely texture and flavor. If fresh isn’t available, unsweetened desiccated coconut is a great substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 1 cup of water to a boil in a pot. Add 2 tablespoons of grated jaggery and stir until it’s completely dissolved.
2. Now, reduce the heat and gradually mix in the rice flour. Stir continuously to avoid lumps! Once combined, cover the pot and let the mixture cool completely.
3. While that’s cooling, let’s work on the dal. Pressure cook the moong dal with 1.5 cups of water until it’s wonderfully tender. Once cooked, mash the dal well and add a tiny pinch of salt.
4. Grease your hands lightly with ghee – this is crucial to prevent sticking. Take the cooled rice flour mixture and shape it into small, round balls. Set these aside.
5. In another pot, boil 1 cup of water with ½ cup of jaggery until the jaggery dissolves completely. Add the mashed moong dal to this jaggery syrup and simmer for about 5 minutes, stirring occasionally.
6. Now, stir in the grated coconut and cardamom powder. Gently add the rice flour balls to the pot. Simmer everything together for 5-6 minutes, or until the mixture thickens nicely.
7. Optional, but highly recommended: Add milk (start with ¼ cup) for extra richness and simmer for just another minute.

And that’s it! Your Moong Dal Pedas are ready.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Peda Texture

The texture should be soft, smooth, and melt-in-your-mouth. If the mixture is too dry, add a little more milk. If it’s too wet, simmer for a bit longer.

Preventing Pedas from Sticking

Greasing your hands with ghee is the key! Also, use a non-stick pan for cooking the mixture.

Working with Jaggery – Troubleshooting Crystallization

Jaggery can sometimes crystallize. To prevent this, add a splash of water while boiling it. If crystallization does occur, add a little lemon juice.

Adjusting Sweetness Levels

Feel free to adjust the amount of jaggery to your liking. Remember, everyone has a different sweet tooth!

Variations

Let’s get creative!

Vegan Moong Dal Peda
Substitute the ghee and milk with vegan alternatives like coconut oil and plant-based milk.

Gluten-Free Moong Dal Peda
This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.

Spice Level Adjustment – Adding a Hint of Ginger
My friend loves adding a tiny bit of grated ginger to the mixture for a warm, spicy kick.

Festival Adaptations – Ganesh Chaturthi & Diwali
These pedas are especially popular during Ganesh Chaturthi and Diwali. You can decorate them with edible silver leaf (varak) for a festive touch.

Adding Nuts – Cashews & Almonds
Chopped cashews or almonds add a delightful crunch. Add about 2 tablespoons along with the coconut.

Serving Suggestions

Serve these pedas warm or at room temperature. They’re delicious on their own, or you can pair them with a glass of warm milk or a cup of masala chai.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Got questions? I’ve got answers!

What is the best type of jaggery to use for pedas?

Dark jaggery gives the richest flavor, but any type will work.

Can I make these pedas ahead of time?

Yes, you can! They actually taste even better the next day as the flavors meld together.

How do I know when the peda mixture is the right consistency?

The mixture should be thick enough to hold its shape but still soft and pliable. It should easily come together when you try to form a ball.

Can I use a different type of dal instead of moong dal?

While moong dal is traditional, you can experiment with chana dal (split chickpeas), but the texture and flavor will be slightly different.

What is the significance of pedas in Indian culture?

Pedas are considered auspicious and are often offered to deities during prayers and festivals. They symbolize sweetness and prosperity.