Authentic Rice Flour Peda Recipe – Jaggery & Coconut Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Rice Flour Peda Recipe – Jaggery & Coconut Sweet

Introduction

Oh, pedas! These little discs of happiness just melt in your mouth, don’t they? I remember my grandmother making these during festivals, and the whole house would smell of warm jaggery and cardamom. This rice flour peda recipe is a little bit of a project, but trust me, the end result is so worth it. It’s a traditional sweet, especially popular in South India, and I’m thrilled to share my version with you. Let’s get started!

Why You’ll Love This Recipe

This recipe isn’t just about a delicious sweet; it’s about connecting with tradition. These pedas are naturally gluten-free and have a wonderful, slightly nutty flavor from the rice flour. The combination of jaggery, coconut, and cardamom is simply divine. Plus, making them is a really satisfying process – a little bit of patience goes a long way!

Ingredients

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

• 1 cup + 2 tablespoons rice flour
• ?? jaggery (approximately 3/4 cup to 1 cup, depending on sweetness – see notes below)
• 1 tablespoon grated coconut
• 2 cardamom pods (ground)
• ?? water (approximately 1/2 cup to 3/4 cup)
• 1 tablespoon sesame seeds
• 3 cups canola oil

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Rice Flour: Type and Texture

Using the right rice flour is key. I recommend using a fine rice flour, almost like a powder. You can buy it pre-made, or make your own (instructions in the recipe!). The texture should be smooth, not grainy.

Jaggery: Choosing the Right Variety & Quality

Jaggery is unrefined sugar, and it comes in different forms. I prefer using a good quality, dark jaggery for a richer flavor. You can find it in block form, and you’ll need to grate or chop it before using. The amount needed can vary depending on the jaggery’s quality and your sweetness preference.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma and flavor are so much more vibrant. If you don’t have whole cardamom pods, good quality store-bought ground cardamom will work in a pinch.

Grated Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut adds a lovely, delicate sweetness. However, dried grated coconut is perfectly fine to use, especially if fresh isn’t readily available. Just make sure it’s unsweetened.

Sesame Seeds: Black vs. White – Flavor Differences

Both black and white sesame seeds work well. Black sesame seeds have a slightly nuttier, more intense flavor, while white sesame seeds are milder. It’s really a matter of personal preference!

Canola Oil: Alternatives & Considerations

Canola oil is great for deep frying because of its neutral flavor and high smoke point. You can also use vegetable oil or sunflower oil. Just make sure it’s an oil suitable for high-heat cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, the rice. Soak 1 cup + 2 tablespoons of rice for about 6 hours. Then, spread it out on a clean cloth or tray and shade-dry it until it’s just slightly moist – not completely dry, but not soaking wet either.
2. Grind the slightly moist rice into a fine powder. This is your rice flour!
3. In a thick-bottomed pan, combine the grated or chopped jaggery with about 1/2 cup to 3/4 cup of water. Bring it to a boil, and you’ll notice some impurities rising to the surface. Strain these out carefully.
4. Put the strained jaggery syrup back on the heat and reboil it until it reaches a slightly thick consistency. This is important – you want it to be sticky, but not too hard.
5. Stir in the ground cardamom and grated coconut into the jaggery syrup.
6. Now, gradually add the rice flour to the syrup, mixing constantly to form a smooth, pliable dough. It might take a little elbow grease!
7. Let the dough rest at room temperature for a full 24 hours. This allows the flavors to meld and the dough to come together.
8. If the dough hardens during resting (which can happen!), don’t worry. Just boil 2 teaspoons of water with 2 teaspoons of sugar, let it cool slightly, and then mix it into the dough to soften it up.
9. Divide the dough into 11 equal-sized balls.
10. Heat about 3 cups of canola oil in a kadai (a deep frying pan) over medium heat.
11. Grease a clean surface (like a plate or parchment paper). Flatten each ball into a 5-inch disc on the greased surface, and gently press sesame seeds onto the top.
12. Carefully slide the discs into the hot oil and fry until they’re golden brown on both sides.
13. Remove the pedas with a slotted spoon and drain them on a kitchen towel to remove excess oil. Let them cool completely – they’ll crisp up as they cool!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect pedas:

Achieving the Perfect Dough Consistency

The dough should be smooth and pliable, like playdough. If it’s too dry, add a tiny bit of water. If it’s too sticky, add a little more rice flour.

Frying Temperature for Crispy Pedas

The oil needs to be hot enough to cook the pedas through, but not so hot that they burn. Medium heat is usually best.

Preventing Pedas from Absorbing Too Much Oil

Don’t overcrowd the kadai. Fry the pedas in batches to maintain the oil temperature.

Working with Jaggery Syrup – Avoiding Crystallization

Adding a tiny squeeze of lemon juice to the jaggery syrup can help prevent crystallization.

Shade-Drying the Rice – Importance & Technique

Shade-drying is important because it removes excess moisture without cooking the rice. This helps create the right texture for the pedas.

Variations

Want to get creative? Here are a few ideas:

Vegan Adaptation

Substitute the jaggery with vegan sugar alternatives like coconut sugar or date syrup.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as you use pure rice flour!

Spice Level Adjustment (Cardamom)

Adjust the amount of cardamom to your liking. Some people prefer a stronger cardamom flavor.

Festival Adaptations (Diwali, Onam, Pongal)

These pedas are perfect for any festival! You can even add a touch of saffron for a festive golden hue.

Regional Variations – Different Flour Types

In some regions, people use a mix of rice flour and other flours like wheat flour or besan (gram flour).

Serving Suggestions

These pedas are delicious on their own with a cup of chai. They also make a lovely gift!

Storage Instructions

Store the cooled pedas in an airtight container at room temperature for up to a week. They might lose some of their crispness over time, but they’ll still taste delicious.

FAQs

What type of rice is best for making rice flour pedas?

Short-grain rice, like sona masuri, works really well because it has more starch.

Can I use powdered jaggery instead of solid jaggery?

Yes, you can! You might need to adjust the amount of water slightly.

How do I know when the jaggery syrup has reached the right consistency?

It should be sticky and slightly thick. A good test is to drop a tiny bit of syrup into cold water – it should form a soft ball.

My peda dough is too dry – how can I fix it?

Add a teaspoon of water at a time, mixing well after each addition, until the dough comes together.

Can these pedas be made ahead of time?

You can make the dough ahead of time and store it in the refrigerator for a day or two.

How can I prevent the sesame seeds from burning while frying?

Keep the heat at medium and don’t fry the pedas for too long.