Soft and fudgy, 5 ingredients pineapple and coconut peda with tropical flavors in every bite. Its soft and fruity in every bite made with fresh pineapple, desiccated coconut, mawa, sugar, and ghee. You can flavor it with cardamom or saffron even vanilla, becasue why not! This soft & melt in the mouth peda is super easy to make and is perfect for fasting days or for for festive occasions.
Peda is a very popular indian mithai in the indian subcontinent. Traditionally peda is made by simmering milk for hours so that the milk solids remain which are then sweetened with sugar or condensed milk, flavored and rolled into flat round shaped balls. Texturewise, peds are and little crumbly and
Making traditional milk peda takes a long time and effort. However, using khoya/mawa or milk powder, can make it very easily. I have shared quite a few peda recipes in the past (scroll to the bottom of the post to check them out). The flavors of this peda were playing in my mind for quite a bit and I am so glad that after a couple trials, this recipe came out perfect. This recipe is perfect for Navratri or any hindu festival fasting.
How to make pineapple peda
First begin by selecting a ripe pineapple. Over ripe pineapple will work great as well since it will automatically bring down the sugar in your recipe.
Cook down the pineapple till juices dry out. Blend the pineapple to a paste. There should be not big chunks. Then mix the paste with cooked mawa, sugar,dessicated coconut and saffron. Let cool down and roll into peda and decorate as you wish. I used saffron stain and a flower cutter.
Tips
- Bring mawa to room temperature before using it. Sometimes when we add cold mawa to the hot pan, it melts unevenly and tiny pieces remain.
- Don't use very firm or unripe pineapple. I usually buy a pineapple and let it sit on the kitchen counter for 2-3 days and depending on the temperature of where you live, it will ripen and its skin will turn yellow. When you smell the pineapple you will be able to tell that its ripe. You could use crushed canned pineapple.
- Work on the peda mix on low heat. This is super important else the peda mix will turn brown in no time. It takes about 15-20 minutes to cook down the peda mix.
Pineapple Peda
Ingredients
- ¾ cup ripe pineapple crushed, or use canned crushed pineapple
- 1 tablespoon ghee
- 340 g mawa/khoya grated
- ½ cup granulated sugar
- 6-7 tablespoon desiccated coconut
- 10 strands saffrons, ground with pinch of sugar
Instructions
- Set a non-stick wide pan on the stove on low medium heat. Add the crushed pineapple and ghee.
- Start cooking it with regular stirring. Initially you will see a lot of bubbles(those are pineapple juices) but keep cooking and after about 5-8 minutes you will that its turning thickish and the bubbles are much less. Don't dry too much, transfer to a small blender jar, blend and set aside.
- In the same pan, on low heat add the grated mawa. Cook the mawa for 2-3 minutes or until it becomes soft.
- Once the mawa melts, add the sugar, saffron threads and mix everything. Immediately you will see that the mawa mixture becomes a slurry. Keep cooking it with regular stirring.
- in 3-4 minutes add the desiccated coconut and crushed pineapple. Keep the stove on low to medium flame. In about 10 minutes you will see that the mixture will start thickening up.
- Once it will start thickening up, it will start clumping around the spoon and you will be able to fold the mixture over itself. It will not be runny. Don't dry too much, it will be thicken more once it cool down.
- Transfer to a bowl and cool down completely. If needed, refrigerate.
- Once cooled, if needed, oil your palms with tiny bit of ghee and pinch small portions of the peda mixture and roll into a ball. Flatten the ball to give it the peda shape. Decorate as you wish. If you feel that the mixture is too soft, refrigerate it for 1-2 hours and the roll it.
- Store pedas refrigerated for 3-4 days. Enjoy!
Notes
- Bring mawa to room temperature before using it. Sometimes when we add cold mawa to the hot pan, it melts unevenly and tiny pieces remain.
- Don't use very firm or unripe pineapple. I usually buy a pineapple and let it sit on the kitchen counter for 2-3 days and depending on the temperature of where you live, it will ripen and its skin will turn yellow. When you smell the pineapple you will be able to tell that its ripe.
- Work on the peda mix on low heat. This is super important else the peda mix will turn brown in no time. It takes about 15-20 minutes to cook down the peda mix.
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