RICE FLOUR - 1 CUP

firstly, in a pan dry roast 1 cup rice flour

1

ROAST - LOW FLAME

roast on low flame until it turns aromatic. roasting prevents rice flour from turning sticky. keep aside

2

JAGGERY - 1 CUP

in a large kadai take 1 cup jaggery and 1 cup wate

3

JAGGERY DISSOLVES

stir and dissolve the jaggery. i have used marayoor jaggery which is prepared from condensed sugar cane juice

4

COCONUT MILK - 1 CUP

once the jaggery melts completely, add 1 cup coconut milk and mix well

5

BOIL - 1 MINUTE

get the water to a rolling boil.

6

RICE FLOUR - 1 CUP

now add roasted rice flour to the mixture

7

BREAK LUMPS

mix continuously until the mixture thickens

8

WELL COMBINED

mash the mixture smoothly making sure there are no lumps

9

GHEE - 2 TBSP

further, add ¼ tsp cardamom powder and 2 tbsp ghee.

10

GLOSSY MIXTURE

mix well and cook for a minute forming a glossy peda mixture

11

WARM MIXTURE

transfer the mixture to a bowl and cool slightly

12

BALL SIZED

when the mixture is still warm, start preparing peda

13

MAKE DESIGN

also using a peda design mould, design to your choice

14

SUPER SOFT PEDA

refrigerate the peda for 1 hour before serving.

15

READY TO EAT

finally, enjoy rice peda garnished with nuts if required

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