Mangalore Peda | Besan Peda
Prep time: 5 mins | Cook time: 15 mins | Yield 24 pedas
- 1-1/4 cups gram flour / chickpea flour / kadale hittu
- 1/2 cup ghee
- 1 cup sugar
- 1/2 cup water
- 3-4 cardamoms, powdered
- caster sugar to coat
- a thali (steel plate) greased with ghee
- ghee to grease your palms
1. Sieve the gram flour once to remove any lumps. Grease the steel plate with ghee and keep aside. Place caster sugar in a plate and keep it ready.
2. Heat 1-2 tablespoons of ghee in a heavy based/non stick tawa/kadhai/wok and roast the gram flour on a low heat. This will take a few minutes but don’t be tempted to increase the heat as the flour can get burnt within seconds. Make sure you have no distractions when you roast it. When you get a nice aroma of roasted flour remove it onto a plate. When cool enough to handle rub the mixture using your fingers to remove lumps if any.
3. In a heavy based/non stick saucepan mix the water and sugar and bring it to a boil. Simmer until the liquid thickens and you get a one string consistency – to check this, dab your index finger in a little mixture (take care, it is really hot, so use a spoon to remove some liquid out), press the mixture between your thumb and index finger and release. If you get single thread (stickiness which forms a thread) connecting the two fingers, the syrup is ready
4. Add the rest of the ghee and the roasted gram flour and stir it vigorously/continuously to avoid lumps from forming. Cook this mixture on a medium low heat till the ghee begins to leave the sides of the pan and the mixture starts looking like a lump.
5. Pour the mixture into the prepared plate and allow it to cool a bit (it cools down in minutes and hardens, so don’t delay)
6. Grease your palms with ghee – this will avoid your palms from getting scorched and protect it from the heat as you need to shape the pedas when the mixture is still hot or else it wont set later if it cools down completely. Take enough mixture and give it a good squeeze to make lime sized balls. Flatten them in the centre of your palm to give it the shape of a peda.
7. Roll the pedas evenly in the caster sugar. Serve