Chana Dal Peda Recipe – Authentic Indian Sweet with Coconut & Jaggery

Last Updated on 2 months by Neha Deshmukh

Chana Dal Peda Recipe – Authentic Indian Sweet with Coconut & Jaggery

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian sweets as much as I do, then you have to try these Chana Dal Pedas. They’re melt-in-your-mouth delicious, packed with flavour, and surprisingly satisfying to make. I first made these for Diwali a few years ago, and they’ve been a family favourite ever since!

Why You’ll Love This Recipe

These aren’t just any pedas. The combination of chana dal, sweet jaggery, and fragrant coconut is simply divine. They’re perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day. Plus, the texture is incredible – soft, slightly grainy, and utterly addictive. Trust me, one bite and you’ll be hooked!

Ingredients

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

• ½ cup chana dal (split chickpeas) – about 100g
• ½ cup urad dal (black gram) – about 100g
• ½ cup raw rice – about 100g
• 1 tablespoon ghee (clarified butter) – about 15ml
• ¾ cup water for cooking dal
• ½ cup jaggery – about 120g
• ¼ cup water for syrup
• ⅓ cup coconut, grated – about 30g
• A pinch of cardamom powder
• Water as needed
• Salt to taste

Ingredient Notes

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

• Chana Dal: This is the star of the show! Make sure you use good quality chana dal for the best flavour and texture.
• Urad Dal & Raw Rice: These are ground together to create the base for the pedas. Soaking them is key – it helps create a smooth batter.
• Ghee: Ghee adds a beautiful richness and aroma. Don’t skimp on it! You can use homemade or store-bought.
• Jaggery: Jaggery is unrefined cane sugar, and it gives these pedas a unique, caramel-like flavour. There are different types of jaggery – some are darker and more intense, others are lighter and milder. I prefer using a darker jaggery for a richer taste, but feel free to experiment! You can find it at most Indian grocery stores.
• Coconut: Freshly grated coconut is best, but desiccated coconut works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the dals and rice: Start by soaking the urad dal and raw rice together in plenty of water for at least 2 hours. This softens them up and makes grinding easier.
2. Grind the batter: Drain the soaked ingredients and grind them into a smooth, thick batter. Add a pinch of salt and adjust the consistency with a little water if needed. It should be thick enough to coat the back of a spoon.
3. Make the jaggery syrup: In a separate pan, melt the jaggery with ¼ cup of water over medium heat. Stir until the jaggery is completely dissolved and forms a smooth syrup. Let it cool slightly.
4. Prepare the chana dal: Pressure cook the chana dal with ¾ cup of water until it’s soft and mushy – usually about 3-4 whistles. Once cooked, mash the dal well.
5. Sauté the coconut: Heat the ghee in a pan and sauté the grated coconut until it’s lightly golden brown. Add a pinch of cardamom powder and mix well.
6. Combine and cook: Add the mashed chana dal and the sautéed coconut mixture to the cooled jaggery syrup. Cook over medium heat, stirring constantly, until the mixture thickens and starts to come together.
7. Shape the pedas: Once the mixture is cool enough to handle, grease your palms with a little ghee and shape the mixture into small, round balls (pedas).
8. Fry to golden perfection: Heat oil for deep frying. Dip each peda in the batter, ensuring it’s evenly coated. Carefully drop the coated pedas into the hot oil and fry until they’re golden brown and crispy.
9. Drain and serve: Remove the pedas from the oil and drain them on a paper towel to remove any excess oil. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the pedas. Fry them in batches to ensure they cook evenly.
• The consistency of the batter is important. It shouldn’t be too runny or too thick.
• If the peda mixture is too sticky, add a tablespoon of ghee.
• For a smoother texture, you can grind the cooked chana dal before mashing it.

Variations

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

• Vegan Adaptation: Use plant-based ghee and substitute the jaggery with maple syrup or coconut sugar.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of cardamom powder to your liking. You can also add a pinch of nutmeg or saffron for a different flavour profile. My grandmother always added a tiny bit of grated ginger!
• Festival Adaptations: These pedas are perfect for Diwali, Holi, or any other festive occasion. You can decorate them with chopped nuts or edible silver leaf for a more festive look.

Serving Suggestions

These pedas are delicious on their own, but you can also serve them with a glass of warm milk or a cup of chai. They also make a lovely addition to a festive sweet platter.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 3-4 days. They can also be refrigerated for up to a week.

FAQs

Let’s answer some common questions:

• What is the best type of jaggery to use for pedas? It really depends on your preference! Darker jaggery gives a richer flavour, while lighter jaggery is milder.
• Can I make these pedas ahead of time? Yes, you can! You can make the peda mixture a day in advance and store it in the refrigerator. Shape and fry the pedas just before serving.
• How do I prevent the pedas from becoming too hard? Don’t overcook the peda mixture. It should be thick and come together, but not become too dry.
• What is the purpose of soaking the urad dal and raw rice? Soaking softens the dals and rice, making them easier to grind into a smooth batter.
• Can I use a different type of dal instead of chana dal? While chana dal is traditional, you could experiment with moong dal, but the flavour and texture will be different.

Enjoy making these delicious Chana Dal Pedas! I hope they bring as much joy to your kitchen as they do to mine. Happy cooking!