17 May 2014,11:14 by

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Makes :
50 pedas

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Grate the paneer and dry petha. Keep aside.
  • Heat a thick bottom non-stick kadhai or pan. Reduce heat. Add the khoya and cook for 1-2 minutes till soft but does not change colour, remove from heat and cool slightly.
  • Add the grated paneer and petha to the khoya. Add 200 grams of desiccated coconut. Mix very well till smooth.
  • Add food colour and flavouring and mix well again.
  • Shape small pedas. Roll in the reserved coconut. Make a light depression in the center with the ring finger.
  • Garnish with pistachio in the depression. Refrigerate till serving time. Serve at room temperature.



  • 150 grams khoya, grate finely
  • 250 grams paneer, grate finely
  • 300 grams dry petha, grate finely
  • 250 grams desiccated coconut
  • 1 teaspoon rose water
  • Yellow food colour
  • Pistachios to garnish

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