Besan Peda – A Guilt-Free, Protein-Rich Indian Sweet Without Sugar or Milk!
If you’re craving something sweet yet wholesome, this Besan Peda made from roasted chana (Bengal gram) is the perfect treat! Unlike traditional pedas made with khoya or condensed milk, this one is completely dairy-free, refined sugar-free, and packed with nutrients.
This recipe transforms simple roasted chana, nuts, and jaggery into a melt-in-the-mouth mithai that’s rich, aromatic, and nourishing. It’s the kind of dessert you can enjoy guilt-free — whether you’re looking for a healthy festive sweet, a post-meal treat, or an energy-boosting snack.
Why You’ll Love This Recipe
- 100% dairy-free and refined sugar-free
- High in protein, iron, and healthy fats
- Perfect for festivals, fasting, or post-workout energy
Deliciously traditional with a healthy twist!
Ingredients
For the Mixture
- Ghee – 4 tbsp
- Almonds – 2 tbsp
- Cashews – 2 tbsp
- Makhana (fox nuts / lotus seeds) – 2 tbsp
- Roasted chana (without skin) – 1 cup + ⅓ cup
- Desiccated coconut – ⅓ cup
- Dried rose petals – 1 tsp
- Melon seeds (magaj) – 1 tsp
- Cardamom powder – ½ tsp
For the Jaggery Syrup
- Jaggery (desi gud) – 1 cup + ⅓ cup (same quantity as roasted chana)
- Water – ⅓ cup
- Ghee – 1 tbsp (for cooking syrup)
Method
Step 1: Roast the Dry Ingredients
- Firstly, heat 1 tablespoon ghee in a heavy-bottomed pan or kadai.
- Add almonds, cashews, and makhana. Roast on low flame for 5–7 minutes, stirring constantly, until the makhana turns crisp and the nuts are lightly golden.
- Now add roasted chana (without skin) to the pan. Continue roasting on medium flame for another 5–7 minutes. The chana should smell nutty and feel slightly crisp when done. Transfer everything to a plate and let it cool slightly
Step 2: Grind into a Powder
- Once the mixture cools down, transfer it to a mixer jar and grind into a fine powder. Don’t over-grind — you want a smooth, flour-like texture, not a paste.
- Pour the powdered mixture into a large bowl.
Step 3: Roast the Mixture with Ghee
- In the same pan, heat 2 tablespoons ghee.
- Add the powdered mixture and desiccated coconut.
- Roast for 5–7 minutes on low flame until it releases a nutty aroma and turns slightly golden.
- Mix in dried rose petals and melon seeds (magaj) for a rich texture and fragrance.
- Once roasted well, transfer this mixture to a large bowl and let it cool slightly.
Step 4: Make the Jaggery Syrup
- In the same pan, add 1 tablespoon ghee, jaggery, and ⅓ cup water.
- Stir continuously on medium flame until the jaggery melts completely and starts bubbling.
- Let it cook for 4–5 minutes, until it reaches a sticky consistency (like honey). Don’t overcook the syrup — it should be soft and pliable, not hard like caramel.
Step 5: Combine Everything
- Add the roasted powder mixture to the jaggery syrup.
- Mix quickly and thoroughly so that everything combines evenly.
- Sprinkle in cardamom powder for that classic Indian mithai aroma.
- Keep stirring on low flame for 3–4 minutes until the mixture comes together and leaves the sides of the pan.
Step 6: Shape the Pedas
- Transfer the mixture to a plate and let it cool down to room temperature (but still slightly warm to handle).
- Grease your palms with a little ghee.
- Take small portions of the mixture and shape them into round pedas by pressing gently between your palms.
- Decorate each peda with chopped nuts or melon seeds on top. Allow them to set for 10–15 minutes before serving.
Serve these Besan Pedas warm or at room temperature with a sprinkle of rose petals on top. Pair them with herbal tea or masala chai for an indulgent yet nourishing treat.
Tips & Tricks
- Consistency is key: If the mixture feels too dry, add a teaspoon of warm ghee. If it’s too sticky, add a little roasted chana powder or coconut.
- Storage: Store the pedas in an airtight container at room temperature for up to 10 days. Refrigerate for longer shelf life.
- Flavor upgrade: Add a pinch of nutmeg or saffron for a festive aroma.
- Vegan version: Replace ghee with coconut oil.
- Shape variation: You can also roll the mixture into laddus or press it into a tray to make barfi.
