• Skip to main content
  • Skip to primary sidebar
Sinfully Spicy
menu icon
go to homepage
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Mithai & Desserts

    Pineapple Coconut Peda

    Published: Oct 8, 2021 · Modified: May 4, 2023 by Tanvi Srivastava · This post may contain affiliate links

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    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.

    Pineapple Peda

    Tips

    1. 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.
    2. 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.
    3. 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 featured image.

    Pineapple Peda

    Tanvi Srivastava
    Five ingredient soft and fruity peda made with fresh pineapple, khoya or mawa, dessictaed coconut ,sugar, and ghee. You can flavor it with cardamom. This melt in the mouth peda is super easy to make and is perfect for fasting days or for festive occasions. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Course Dessert
    Cuisine Indian
    Servings 18 pedas

    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.
    Tried this recipe?Let us know how it was!

    More Mithai & Desserts

    • Pistachio Cream roll featured image.
      Pistachio Cream Roll
    • Chocolate Burfi Featured Image.
      Chocolate Burfi
    • Lychee Ice cream featured image.
      Lychee Ice Cream
    • Mango Cheesecake Featured Image.
      Baked Mango Cheesecake

    Filed Under: Mithai & Desserts

    Reader Interactions

    Comments

    1. Dorothy's New Vintage Kitchen

      October 09, 2021 at 8:43 am

      How delicious and beautiful too!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Tanvi! If you love Indian food, you are at the right place, browse through hundreds of delicious Indian recipes

    More about me ?

    Popular

    • Indian Pumpkin Curry Featured Image.
      Indian Pumpkin Curry (Rasedar Kaddu)
    • Jeera Rice Featured Image.
      Jeera Rice Instant Pot
    • Methi Matar Malai Featured Image.
      Methi Matar Malai
    • Chicken Keema Featured Image.
      Chicken Keema (Indian Style)
    • Parwal Sabji Featured Image.
      Parwal Sabji
    • Murgh Masala Featured Image.
      Murgh Masala (Chicken Masala)
    • Spicy Chicken Burger featured Image.
      Spicy Chicken Burger (Indian Style)
    • Dal Paratha Featured Image.
      Dal Paratha (Chana Dal Paratha)
    • Instant Homemade Khoya Featured Image.
      How To Make Khoya (Instant Khoya)
    • Aloo Gosht Featured Image.
      Aloo Gosht
    • Chicken Pakora Featured Image.
      Chicken Pakora
    • Garam Masala Featured Image.
      Garam Masala Powder
    • Air fryer Tandoori Paneer Tikka Featured Image.
      Tandoori Paneer Tikka In Air Fryer
    • Corn Pakoda Featured Image.
      Corn Pakoda
    • Dahi Puri Featured Image.
      Dahi Puri
    • Bhuna Gosht Featured Image.
      Bhuna Gosht (Mutton/Goat Bhuna)

    Looking for Something?

    Footer

    back to top

    Links

    • Recipe Index
    • Privacy Policy

    Subscribe

    • Sign Up! for emails and updates

    About

    • About Me

    Copyright © 2023 Sinfully Spicy