Mango Peda
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.
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="//revisfoodography.com/wp-content/uploads/2017/03/map-1.jpg" alt="peda" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/map-2.jpg" alt="peda" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/map-3.jpg" alt="peda" width="48%" /> <img src="//revisfoodography.com/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="//revisfoodography.com/wp-content/uploads/2017/03/map-7.jpg" alt="peda" width="48%" /> <img src="//revisfoodography.com/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="//revisfoodography.com/wp-content/uploads/2017/03/map-9.jpg" alt="peda" width="48%" /> <img src="//revisfoodography.com/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="//revisfoodography.com/wp-content/uploads/2017/03/map-11.jpg" alt="peda" width="48%" /> <img src="//revisfoodography.com/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="//revisfoodography.com/wp-content/uploads/2017/03/map-13.jpg" alt="peda" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/map-14.jpg" alt="peda" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/map-15.jpg" alt="peda" width="48%" /> <img src="//revisfoodography.com/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.