Peda is a very traditional Indian sweet. It can very well be made instantly at home with a little bit of patience and elbow grease. I wanted to combine the flavour of mangoes to give it a twist. Who doesn't like mangoes? I have made minor changes to the recipe from Archana Hebbar here. This stays in room temperature for a week, so feel free to make plenty to share.
Preparation time: 5 min
Cooking time: 30-40 min
Ingredients
Mango pulp- 1 cup
Granulated sugar- 1/4 cup
Milk powder- 1 cup
Powdered cashew- 1/4 cup
Cardamom powder- 1/4 tsp
In a large frying pan heat 2 tbsp ghee, ¼ cup milk, few thread saffron and 1 cup mango pulp.
Stir well making sure everything is well combined.
Now add ¼ cup sugar and stir until sugar dissolves completely.
Further, add 1 cup milk powder and ¼ cup cashew powder.
Mix well making sure the mixture is well combined.
Mash well making sure there are no lumps present.
Now add ¼ cup sugar and stir until sugar dissolves completely.
Further, add 1 cup milk powder and ¼ cup cashew powder.
Mix well making sure the mixture is well combined.
Mash well making sure there are no lumps present.
keeping the flame on low, stir continuously. the mixture thickens after 5 minutes.
Further, add ¼ tsp cardamom powder and mix well.After 15 minutes, the mixture starts to separate the pan and holds shape. do not overcook as the peda hardens.
Transfer the prepared mixture into a greased plate and spread uniformly.
Cool for 5 minutes, and start preparing ball-sized peda.
Design using the flower mould if you happen to have it. you can also decorate using a toothpick or fork. I have kept it naked here.
Mango peda stays fresh for a week when stored in an airtight container.
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