BESAN - 1 CUP

firstly, in a large kadai take ¼ cup ghee and 1 cup besan

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KEEP ROASTING

roast on low flame until the besan turns aromati

2

TURNS AROMATIC

after 15 minutes of continuous roasting, the besan starts to turn golden brown.

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GHEE - 1 TSP

now add 1 tsp ghee and continue to roas

4

GOLDEN BROWN

the ghee will start to release at this stage indicating the besan is cooked completely

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COCONUT - HALF CUP

saute until the spices turn aromatic

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ROAST - 2 MINUTES

roast for 2 minutes, or until everything is well combined

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MILK -1 CUP

further, add 1 cup milk and mix well breaking the lumps

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BREAK LUMPS

the mixture starts to thicken absorbing the milk. cook until the mixture starts to hold the shape.

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SUGAR - 3/4 CUP

now add ¾ cup sugar and mix well

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SUGAR DISSOLVES

sugar dissolves, continue to cook for 5 minutes more making sure it holds the shape

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GHEE -1 TSP 

also, add 1 tsp ghee to get the glossy smooth look

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SMALL BALL SIZED

when the mixture is still warm, take a ball sized peda mixture and shape

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READY TO EAT

also using a peda design mould, design to your choice.

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