Mango Peda

My 288th recipe, "Mango Peda", a flavorful and delicious Indian sweet / dessert. The mango mania now continues with one more Indian dessert rich with the flavor of mangoes. This time around it is in the form of a Mango Peda, which is sweet, chewy and yet dissolves in your mouth just like a good old Indian sweet.

Initially, I did not want to make yet another recipe with mangoes for today. Especially soon after the Mango Rice Kheer, I made and posted last week. However, the mangoes I purchased this time around are so juicy and sweet, that I couldn't control myself and had to make more and more recipes with it. This Mango Peda is second in line and definitely wouldn't be the last 🙂

Soon after marriage, when I started to cook for the first time,I did not have much of an experience to back me. I was still able to manage and excel with most of the dishes I prepared. However, if there is one area which I found a slight difficulty, it was with making traditional Indian sweets. While the recipes to make Indian sweets are not complicated, but still I was always worried and nervous. Specifically with the consistency. That is a reason why I still pick, choose and make desserts which are uncomplicated and fairly fool proof. Something which anyone could basically prepare without much of an effort and recipes which are very forgiving.

RK is big time lover of Indian sweets and desserts. He loves them more than I do. You can basically make any dessert for him and it is guaranteed that he would love it. However, he has told me earlier that there is one specific category of sweets which he would not prefer much. To my amazement, RK said that Peda was something he did not love. He said that it is not because of the taste, but the texture of a peda. He didn't like the dough like mouth feel which the peda left behind. I wanted to make him a peda today which he would love. Little more on the chewy side without much of a doughy mouth feel.

This Mango Peda falls perfectly into all the above said categories. It is one of those uncomplicated recipes which just needs a few ingredients and a little bit of patience. As always this mango peda is also rich in flavor. The added bonus is that the mango flavor comes from fresh mango pulp and not from some processed extract or so. To make things a little more interesting, I chose to shape the pedas in the shape of mangoes. Just to make sure that I did a fair enough job, I showed one of the mango peda to my mom on Skype. She immediately asked from where I had purchased the mangoes. I was super elated to hear that the mango peda really appeared as a real mango to her on Skype. A job well done 😉

Mango Peda

Mango Peda

Revathi Palani

Mango Peda is a easy and delicious Indian sweet made by cooking mango puree and milk powder until thick and shaped into discs or custom shapes.

5 from 1 vote

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Indian

Servings 16

Ingredients

  

• 1 + 2 Tbsp Ghee
• ¾ Cup Milk Powder
• ¾ Cup Condensed Milk
• ¾ Cup Mango Puree
• 1 large pinch Saffron strands + for garnish
• 1 large pinch Cardamom powder
• 16 Badam | Almonds
• Pistachios - for garnish

Instructions

 

• First heat 1 Tbsp of the ghee in a large non stick or heavy bottom pan in low-medium flame. Add the milk powder, condensed milk to the pan and mix well until combined. Stir continuously until it reached a dough consistency. Transfer the mixture to a separate plate.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-1.jpg" alt="peda" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-2.jpg" alt="peda" width="48%" /><br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-3.jpg" alt="peda" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-4.jpg" alt="peda" width="48%" />
• Now, to the pan add the remaining 2 Tbsp ghee. Add the mango puree, cardamom powder and saffron strands to the pan and continue to cook by stirring continuously. Cook until the mango puree has slightly thickened.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-7.jpg" alt="peda" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-8.jpg" alt="peda" width="48%" />
• Now add the milk powder, condensed milk mixture back to the pan. Continue to mix well by breaking up any lumps that may have formed.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-9.jpg" alt="peda" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-10.jpg" alt="peda" width="48%" />
• Slowly all the ingredients would melt and combine together into a homogeneous mixture. Continue to cook until the mixture thickens. Turn off the flame and transfer the mixture to a separate plate. Leave it to cool down.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-11.jpg" alt="peda" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-12.jpg" alt="peda" width="48%" />
• While the mixture is still warm, take a small portion of it and make it into a ball. Flatten it gently in the form of a disc and then place a whole almond in the center. Cover up the almond with the mixture and shape it desired shape. Use saffron strands and sliced pistachios for garnish.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-13.jpg" alt="peda" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-14.jpg" alt="peda" width="48%" /><br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-15.jpg" alt="peda" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/map-16.jpg" alt="peda" width="48%" />
• Enjoy.

Notes | FAQ

- The mixture should be warm or else you will not be able to shape it.

- Grease your hands with ghee while trying to shape the peda.

- Do not overcook the peda mixture or else it will turn out hard.

- Use a heavy bottom or non stick pan. Cook in low-medium flame. Keep stirring continuously. These 3 points are very important to avoid a burnt bottom.

- You can use Mango puree from a can for this recipe. However, if you want to make it fresh, just like I did. Take the pulp of 1 medium mango in a mixie/blender and grind to a smooth paste. Measure ¾ Cup and use.