Khajoor Coconut Peda (Sugar-Free) — an effortless mithai that comes together in under 30 minutes that’s aromatic with delicate flavors of rose and cardamom! Made with simple ingredients and roasted milk powder for some richness, these are truly the easiest way to celebrate during the festive season!
WATCH HOW TO MAKE SUGAR-FREE KHAJOOR DATES COCONUT PEDA:
We’ll soak our dates in warm milk and blend into a paste which will be all the sweetness for the peda.
Then heat some ghee and milk powder on medium heat and roast until you get this gorgeous golden brown color. At this stage add milk in parts and stir until you achieve this wet dough or wet mawa consistency. Adding milk powder will give depth and richness like mawa to the pedas.
Now add in your shredded coconut, the dates paste we made, some ghee, cardamom powder, and rose water. Let this cook for a bit until it comes together and then let sit to cool.
Now we can roll them into these cute round pedas, roll them in coconut or pistachios, and garnish with gold sprinkles.
These make for such an effortless yet stunning mithai — you have to try these today!
If you like this, please try my other desserts recipes:
Khajoor Coconut Peda (Sugar-Free) — an effortless mithai that comes together in under 30 minutes that’s aromatic with delicate flavors of rose and cardamom! Made with simple ingredients and roasted milk powder for some richness, these are truly the easiest way to celebrate during the festive season!
- 12 dates
- ½ cup hot milk
- 2 tbsp ghee
- ¾ cup shredded coconut
- 1 cup full fat whole milk powder
- ½ cup milk , or as needed
- ½ tsp cardamom powder
- ½ tsp rose water
- desiccated coconut , for rolling
- pistachio powder , for rolling
- golden sprinkles , for garnish
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Soak dates with hot milk for 15 minutes and blend it into a smooth, but thick paste. We don't want a runny paste. If you need more milk, add 1 tbsp at a time.
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In a heavy-bottomed pan add 1 tbsp ghee (the remaining ghee will be used later) with milk powder and roast for 10 minutes on low to medium flame until the color changes to almond-skin color.
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Then add milk slowly in parts so that lumps don't form and cook for 3-5 minutes until it comes together into a wet dough consistency. The milk will give it a wet mawa texture. Don't make it too dry as we will be adding coconut to it.
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Mix in the shredded coconut, dates paste, remaining 1 tbsp ghee, cardamom powder, and rose water. Cook on medium flame for 5-7 minutes until it comes together into a soft dough.
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Transfer it to a plate and let it cool down for 10 minutes.
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Divide the dough into equal parts (I made 16 pedas from them) and shape them into small round pedas or your desired shape.
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Roll the pedas into desiccated coconut or pistachio powder, garnish with golden sprinkles and enjoy!
- Make sure that you use full fat whole milk powder, and not 2% or fat-free milk powder.
- I used 12 dates for the sweetness that I prefer. If you want a little bit on the sweeter side then add 2 more dates.
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