Moong Dal Peda Recipe – Jaggery & Coconut Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Moong Dal Peda Recipe – Jaggery & Coconut Sweet Treats

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 Moong Dal Pedas. They’re melt-in-your-mouth delicious, subtly sweet, and surprisingly easy to make – once you know a few secrets, of course! I first made these for Diwali a few years ago, and they’ve been a family favorite ever since.

Why You’ll Love This Recipe

These aren’t your average pedas. The combination of creamy moong dal, fragrant cardamom, and the warm sweetness of jaggery is just divine. Plus, the grated coconut adds a lovely texture. They’re perfect for festivals, celebrations, or just a little something sweet with your evening chai. Trust me, one bite and you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful pedas:

• 1 cup green moong dal (approx. 175g)
• 1 cup grated jaggery (approx. 200g)
• 1/3 cup grated coconut (approx. 30g)
• 4-5 cardamom pods
• 1 cup all-purpose flour (maida) (approx. 120g)
• 1/4 tsp baking powder (approx. 1g)
• A pinch of baking soda
• 1 tsp sugar
• A pinch of salt
• As needed oil for deep frying

Ingredient Notes

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

Green Moong Dal: Type and Soaking Considerations

We’re using split green moong dal for this recipe – the kind that’s been skinned and split. It cooks much faster and gives the pedas a smoother texture. Soaking is key! It softens the dal, making it easier to cook and mash. I usually soak mine in warm water for about 45 minutes.

Jaggery: Regional Variations and Substitutes

Jaggery is unrefined cane sugar, and it gives these pedas a beautiful, complex sweetness. You can find it in different forms – blocks, powder, or grated. I prefer grated as it melts easily. If you can’t find jaggery, you can use sugar, but the flavor won’t be quite the same (more on that in the FAQs!).

Grated Coconut: Fresh vs. Dried

Freshly grated coconut is always best, if you can get it! It adds a wonderful aroma and flavor. But, in a pinch, desiccated (dried) coconut works just fine. Just make sure it’s finely grated.

Cardamom: The Queen of Indian Spices – Quality & Flavor

Cardamom is essential for that authentic Indian flavor. Use good quality cardamom pods – they should be fragrant and plump. Lightly crush the pods to release the seeds before adding them.

All-Purpose Flour (Maida): Alternatives for Different Dietary Needs

Maida gives the pedas a nice, slightly crisp exterior. If you’re looking for alternatives, you can try using wheat flour (atta), but the texture will be a bit different. We’ll also cover a gluten-free option in the variations section!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, mix the flour, salt, sugar, baking powder, and baking soda in a bowl. Gradually add water, a little at a time, until you form a thick, smooth batter. It should be a bit thicker than pancake batter. Cover and let it rest for at least an hour. This allows the gluten to relax, resulting in softer pedas.
2. While the batter rests, soak the moong dal in warm water for 45 minutes. Then, drain the water and pressure cook the dal for 3-4 whistles, or until it’s soft and easily mashed. Once cooked, lightly mash the dal – don’t overdo it, you want some texture.
3. Now, let’s make the jaggery syrup. Melt the grated jaggery with 1/4 cup of water in a pan over medium heat. Stir constantly until the jaggery is completely dissolved. Strain the syrup to remove any impurities.
4. Add the cooked and mashed dal, grated coconut, and crushed cardamom to the jaggery syrup. Mix well and cook for another 5-7 minutes, stirring continuously, until the mixture thickens slightly. Taste and adjust the sweetness if needed.
5. Heat oil for deep frying in a kadhai or deep frying pan. Once the oil is hot (but not smoking!), shape the dal mixture into lime-sized balls.
6. Dip each ball into the batter, ensuring it’s fully coated. Carefully drop the coated balls into the hot oil, a few at a time.
7. Fry until golden brown on all sides, turning occasionally. This usually takes about 5-7 minutes.
8. Remove the pedas from the oil and drain them on paper towels. Serve hot and enjoy!

Expert Tips

Want to take your pedas to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Peda Texture

The key is to not overcook the dal. It should be soft, but still hold its shape. Also, don’t overmix the jaggery mixture – you want it to be slightly grainy.

Preventing Pedas from Cracking

Resting the batter is crucial! It prevents the pedas from cracking during frying. Also, make sure the oil isn’t too hot.

Getting the Right Syrup Consistency

The jaggery syrup should be thick enough to coat the back of a spoon. If it’s too thin, the pedas will be sticky. If it’s too thick, they’ll be dry.

Frying Temperature for Golden-Brown Pedas

Maintain a medium heat. If the oil is too hot, the pedas will brown quickly on the outside but remain uncooked inside.

Variations

Let’s get creative!

Vegan Moong Dal Peda

Simply substitute the jaggery with vegan sugar and ensure your oil is vegan-friendly.

Gluten-Free Moong Dal Peda (Using Alternative Flours)

Replace the maida with a gluten-free flour blend, like rice flour and potato starch. You might need to adjust the amount of water to get the right batter consistency.

Spice Level Adjustment: Adding a Hint of Ginger or Nutmeg

A tiny pinch of grated ginger or nutmeg can add a lovely warmth to the pedas. My grandmother always added a little nutmeg!

Festival Adaptations: Pedas for Diwali, Holi, or Janmashtami

Decorate the pedas with chopped nuts or edible silver leaf (varak) for a festive touch.

Serving Suggestions

These pedas are delicious on their own, but they also pair beautifully with a glass of warm milk or a cup of masala chai. They’re also a lovely addition to any Indian sweets platter.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 3-4 days. They tend to get a little softer over time, but they’ll still taste amazing!

FAQs

Got questions? I’ve got answers!

What is the best type of moong dal to use for pedas?

Split green moong dal is the way to go! It cooks quickly and gives the best texture.

Can I make pedas ahead of time? If so, how long will they stay fresh?

You can make the dal mixture ahead of time and store it in the fridge for a day or two. But it’s best to fry the pedas just before serving for the best texture.

My pedas are too soft. What did I do wrong?

The dal might have been overcooked, or the jaggery syrup might have been too thin.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can! Use the same quantity of sugar as jaggery. You might need to add a tiny squeeze of lemon juice to prevent the sugar syrup from crystallizing.

How can I tell when the jaggery syrup has reached the correct consistency?

The syrup should coat the back of a spoon and form a soft ball when dropped into cold water.