BESAN - 1 CUP
firstly, in a large kadai take ¼ cup ghee and 1 cup besan
roast on low flame until the besan turns aromati
after 15 minutes of continuous roasting, the besan starts to turn golden brown.
GHEE - 1 TSP
now add 1 tsp ghee and continue to roas
the ghee will start to release at this stage indicating the besan is cooked completely
COCONUT - HALF CUP
saute until the spices turn aromatic
ROAST - 2 MINUTES
roast for 2 minutes, or until everything is well combined
MILK -1 CUP
further, add 1 cup milk and mix well breaking the lumps
the mixture starts to thicken absorbing the milk. cook until the mixture starts to hold the shape.
SUGAR - 3/4 CUP
now add ¾ cup sugar and mix well
sugar dissolves, continue to cook for 5 minutes more making sure it holds the shape
GHEE -1 TSP
also, add 1 tsp ghee to get the glossy smooth look
SMALL BALL SIZED
when the mixture is still warm, take a ball sized peda mixture and shape
READY TO EAT
also using a peda design mould, design to your choice.