With the festive season in full swing, sweets become an integral part of celebrations in every household. However, conventional sweets made with refined sugar can pose health risks, prompting fitness enthusiasts and individuals managing diabetes to stay away from festive treats. A wholesome alternative to traditional desserts is the date peda, which relies entirely on natural sweetness. Renowned chef Ranveer Brar shared a simple recipe on his YouTube channel to prepare sugar-free date pedas. This recipe eliminates refined sugar entirely while offering a nutrient-dense and flavorful sweet option for celebrations.
Ingredients Required for Sugar Free Date Peda
Preparing this nutritious sweet dish requires a handful of carefully measured ingredients that enhance both texture and flavor. Here is the full list of ingredients needed for the recipe
- Base Ingredients: 3 tablespoons of ghee, 1 teaspoon of semolina (sooji), and 300 grams of date paste.
- Coconut and Additional Ghee: 1 cup of freshly grated coconut and 2 teaspoons of ghee.
- Dry Fruits and Nuts: 5 chopped apricots, 5 chopped figs, 8 chopped almonds, and 8 chopped pistachios.
- Coating Blend: 1 teaspoon of ghee and freshly grated coconut for roasting.
- Garnishing Elements: Roasted coconut, silver vark, fresh rose petals, finely chopped pistachios, and condensed milk (optional).
Step-by-Step Instructions to Prepare Date Pedas
The preparation process for these date pedas is straightforward and divided into six easy steps
First Step: Heat 2 to 3 tablespoons of ghee in a heavy-bottomed pan over medium flame. Once the ghee melts, add 1 teaspoon of semolina and roast it for 2 to 3 minutes until it turns aromatic and loses its raw taste.
Second Step: Incorporate 300 grams of date paste into the roasted semolina. Cook the mixture over medium heat for 5 to 6 minutes while stirring continuously. Next, add 2 teaspoons of ghee along with 1 cup of freshly grated coconut, blending all ingredients thoroughly.
Third Step: Allow the date and coconut mixture to cook for approximately 10 minutes until well combined. Stir in the finely chopped dry fruits, including 5 apricots, 5 figs, 8 almonds, and 8 pistachios. Mix thoroughly so the nuts are evenly distributed throughout the mixture.
Fourth Step: Once the mixture holds together, turn off the flame and transfer it into a bowl. Allow it to cool slightly until it is comfortable to touch. Take a small portion of the mixture, roughly the size of a lemon, and roll it between your palms to shape it into a smooth, round peda.
Fifth Step: To create a delicious outer coating, heat 1 teaspoon of ghee in a separate pan and add freshly grated coconut. Roast over low to medium heat for 3 to 4 minutes until the coconut turns light golden. Transfer to a tray and roll each prepared peda in the roasted coconut to coat evenly.
Sixth Step: Arrange the coated pedas on a serving plate. Drizzle a small amount of condensed milk over them if desired, and garnish with silver vark, fresh rose petals, and finely chopped pistachios before serving. For a strictly sugar-free version, omit the condensed milk and garnish solely with nuts and rose petals.
