Melt-In-Mouth High-Protein Besan Peda

No Syrup, No Khoya, Ready in 20 Mins!

This is not your traditional peda!

Traditional Pedas are made with khoya/mawa, a thick sugar syrup, and a lot of patience. It’s delicious, but it’s heavy, very sweet, and takes forever.

My version is a modern, shortcut, high-protein twist — and honestly, my family likes this one even MORE.

Why is it High-Protein?
Besan (chickpea flour) is naturally a protein powerhouse — about 20g protein per cup! Add milk powder, which is also packed with protein and calcium, and you get a mithai that actually keeps you full. It’s a sweet you can feel good about, especially for kids and for festive snacking.

Scroll to the end of the recipe for Image with a quick guide.

Prep Time: 5 mins | Cook Time: 15 mins
Makes: 24-25 medium pedas (500g)

Ingredients:

– 2 cups besan (gram flour / chickpea flour)
– 1 cup ghee (use as needed, start with 1/2 cup)
– 1/2 cup milk powder
– 1 cups caster sugar (fine powdered sugar) or less
– 10-15 pistachios, crushed
– Tiny pinch of cardamom powder (elaichi)

Procedure:

1. Roast the Besan: Heat a pan on medium-low heat and add 1/2 cup ghee. Once the ghee starts melting, add 2 cups besan (sift before adding to avoid lumps).
2. Cook Low & Slow: Cook on medium to low heat, stirring continuously. Add additional ghee little by little as needed. Keep stirring until the besan turns smooth, aromatic, and slightly changes colour to a golden brown. It should smell nutty and toasty.
3. Add Milk Powder: Turn off the heat. Add 1/2 cup milk powder and cardamom powder. Mix very well. You can use a potato masher to blend everything and make a smooth paste. This step makes it extra creamy.
4. Cool Down: Keep the mixture aside until it comes to room temperature. During this time, prepare your crushed pistachios. This cooling step is VERY important — do not add sugar while hot!
5. Add Sugar & Shape: Once the besan mixture is at room temperature, add 1 cups caster sugar (sift before adding) or less as per your preference. Mix everything well. Take small portions and make pedas in your desired size.
6. Garnish: Press crushed pistachios on top, or use a peda stamp to decorate.

Bhavna’s Tips:

– Don’t rush the roasting: Low heat = no raw besan taste. If you cook on high heat, it will burn.
– Sugar secret: If you add sugar while the mixture is hot, the sugar will melt and your peda will become hard. Always wait till it’s cool.
– Texture check: If the mixture feels too dry after cooling, add 1 tsp of warm ghee. If too soft, add 1 tbsp of milk powder.
– Storage: Stays fresh for 7-8 days in an airtight container at room temperature, and up to 2 weeks in the fridge. Bring to room temp before serving.