Nostalgic Kesar Peda rolls Vegan केसर पेड़ा ( बिना दूध और चीनी के)

Author: Surekha Sadana
Sugar & Dairy freeCreamy & delicious 


Yield- 30-35 peda rolls

  • 1 cup chickpea flour ( Besan)
  • 1/4 cup freshly made coconut butter
  • 1 or 1/2 cups raisins( as per taste)
  • 1 cup soaked cashew/melon seed or 1/2 cup each
  • 1 cup water
  • 1 tbsp fresh cardamom powder
  • 2 tbsp  or more saffron water ( soaked saffron threads in water)
  • 1/4 tbsp of Himalayan salt
  • 1/4 tbsp Turmeric powder


  • Dry roast the chickpea flour at slow heat ( 8-10 minutes ).Roast un till it changes color to slightly brown; stir occasionally. Add coconut butter, cook for 3-4 minutes, and mix well.
  • In a blender/mixer, add all the ingredients other than garnishing.Blend to make a smooth & creamy paste.
  • Mix this paste with the roasted chickpea flour mixture. Mix well, and continue to cook for 12-15 minutes at the slow flame until the mixture starts to leave the edges and looks dry & shiny. Add a little bit more cardamom for more flavor at this stage( optional). (The cooking time can be more /less depending on the stove/ pan)
  • Transfer the mixture to a wide plate. Let it cool down for an hour, and transfer it to the refrigerator for 3-4 hrs/ overnight. ( It divides the work into two days)
  • Roll the mixture with your hands.Spread the thinly sliced almonds on a plate and roll the peda over it.
  • ️Stay fresh in the refrigerator for up to a week.
  • If you want long shelf life, use dry nuts and seeds.

Phytic acid in nuts & seeds prevents the absorption of iron, zinc, and calcium, and may promote mineral deficienciesSoaking, sprouting & fermentation reduce phytate content substantially.

    Happy Diwali Enjoy with your friends & family.