Pineapple Peda

Step 1

Set a non-stick wide pan on the stove on low medium heat. Add the crushed pineapple and ghee.

Step 2

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.

Step 3

In the same pan, on low heat add the grated mawa. Cook the mawa for 2-3 minutes or until it becomes soft.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Transfer to a bowl and cool down completely. If needed, refrigerate.

Step 8

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.

Step 9

Store pedas refrigerated for 3-4 days. Enjoy!