Strawberry Coconut Pedas Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Strawberry Coconut Pedas Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian mithai. Today, I’m sharing a recipe that’s become a total favorite in my family – Strawberry Coconut Pedas! They’re unbelievably easy to make, melt-in-your-mouth delicious, and that little touch of strawberry just takes them over the top. I first made these for a small Diwali gathering, and they were gone in minutes! Let’s get started, shall we?

Why You’ll Love This Recipe

These pedas are seriously special. They’re quick – ready in under 20 minutes! Plus, they require minimal ingredients, making them perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen. The combination of coconut and strawberry is just divine, and the soft, fudgy texture is incredibly satisfying. Honestly, once you try these, you’ll be making them again and again.

Ingredients

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

• 1 cup desiccated coconut
• 1 cup milk (about 240ml)
• ?? cup cream (about 60-80ml – see ingredient notes!)
• 1 cup sugar
• 1?? cups milk powder (about 120-150g)
• ?? cup strawberry jam (about 30-40g – for garnish)
• 1 tsp ghee

Ingredient Notes

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

Desiccated Coconut: Types and Quality

You’ll find both sweetened and unsweetened desiccated coconut. I prefer unsweetened for this recipe, as it allows you to control the overall sweetness. Look for finely shredded coconut for the best texture.

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk (about 3.25% fat) will give you the richest, most decadent pedas. However, you can use low-fat milk, but the texture might be slightly less creamy.

Cream: Using Fresh Cream vs. Cooking Cream

I recommend using cooking cream (around 30-35% fat) for stability during cooking. Fresh cream is lovely, but it can sometimes split if overheated.

Milk Powder: Choosing the Right Kind

Full-cream milk powder is the way to go! It adds a lovely richness and helps bind the pedas together. Avoid skimmed milk powder, as it won’t provide the same flavor or texture.

Ghee: The Importance of Quality Ghee

Ghee is liquid gold in Indian cooking! Use a good quality ghee for the best flavor. Homemade is fantastic if you have the time, but a reputable brand works perfectly too. (About 15ml)

Strawberry Jam: Homemade vs. Store-Bought – Flavor Profiles

You can absolutely use homemade strawberry jam if you’re feeling ambitious! Otherwise, a good quality store-bought jam works beautifully. I prefer a jam that isn’t too chunky.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the coconut ready. Soak the desiccated coconut in the milk and give it a good mix. Let it sit for a few minutes to soften up.
2. Now, pour the coconut-milk mixture into a kadai (a deep, heavy-bottomed pan). Add the cream and cook over medium heat for about a minute, stirring constantly.
3. Sprinkle in the sugar and keep stirring until it’s completely dissolved. You don’t want any grainy sugar left!
4. Add the milk powder and continue cooking on medium heat. This is where the stirring really comes in – you need to stir continuously to prevent sticking and ensure everything is well combined.
5. Drizzle in the ghee and keep cooking, stirring all the while. The mixture will start to thicken and eventually come together and pull away from the sides of the pan. This usually takes about 5-7 minutes.
6. Take the kadai off the heat and let the mixture cool slightly – just enough so you can handle it comfortably.
7. Now for the fun part! Gently shape the mixture into small, round pedas.
8. Roll each peda in the remaining desiccated coconut, coating it evenly.
9. Finally, create a small indentation on top of each peda with a spatula and fill it with a tiny dollop of strawberry jam.

Expert Tips

Here are a few things I’ve learned over the years to make these pedas perfect every time:

Achieving the Perfect Pedha Consistency

The key is to cook the mixture until it reaches a point where it forms a soft, pliable dough that holds its shape. It shouldn’t be too sticky or too dry.

Preventing Pedas from Sticking to the Pan

Non-stick kadai is your best friend here! But even with a non-stick pan, continuous stirring is crucial.

Tips for Shaping Uniform Pedas

Slightly wet your hands with water or ghee to prevent the mixture from sticking to your palms.

The Role of Ghee in Flavor and Texture

Ghee not only adds a beautiful flavor but also contributes to the smooth, melt-in-your-mouth texture of the pedas. Don’t skip it!

Variations

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

Vegan Coconut Pedas

Substitute the dairy milk and cream with coconut milk and coconut cream. Use a vegan ghee alternative.

Gluten-Free Coconut Pedas

This recipe is naturally gluten-free! Just double-check that your milk powder is certified gluten-free if you have a severe allergy.

Adjusting Sweetness Levels

Reduce the amount of sugar to ¾ cup if you prefer a less sweet peda.

Festival Adaptations (Holi, Diwali, Ganesh Chaturthi)

These pedas are perfect for any Indian festival! You can add a pinch of cardamom or saffron for a festive touch.

Nut-Based Coating Variations (Pistachios, Almonds)

Instead of desiccated coconut, try rolling the pedas in finely chopped pistachios or almonds for a crunchy, nutty coating. My friend, Priya, loves doing this for Diwali!

Serving Suggestions

These pedas are best enjoyed fresh, but they’re also delicious chilled. Serve them with a glass of warm milk or a cup of chai. They make a wonderful addition to any festive spread or a simple afternoon treat.

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

What is the shelf life of these pedas?

They’re best enjoyed within a week, but they can last up to two weeks in the fridge.

Can I make these pedas ahead of time?

Yes, you can! They actually taste even better after a day or two, as the flavors meld together.

Can I use coconut milk instead of regular milk?

You can, but it will result in a stronger coconut flavor and a slightly softer texture.

What if my peda mixture is too soft?

Cook it for a few more minutes, stirring continuously, until it thickens up.

How can I prevent the strawberry jam from bleeding into the pedas?

Use a thick-set jam and don’t add too much.

Is it possible to make these pedas without milk powder?

It’s tricky, but you can try using a little more desiccated coconut to help bind the mixture. The texture won’t be quite the same, though.

Enjoy making these Strawberry Coconut Pedas! I hope they bring a little sweetness to your day. Let me know in the comments how they turn out for you!