*Drum roll*, after Angoori Gulab Jamuns, up next on the blog is this bite-size Instant Mango Peda recipe. This mouth-watering delicacy is unbelievably a simple fare as it contains only two main ingredients; sweet mango puree and creamy milk powder. It’s a great recipe to make for festivals like Diwali, Holi, and Janmashtami.
Plus, they are the absolute guilt-free, sweet delights for any occasion that are perfectly portioned, and guess what, they’re portable too like Kaju gulkand ladoos, Rose gulkand ladoo, Meethi boondi, and Urad dal pinnie!
Well, this year, I have the perfect recipe that looks festive and is pleasing to the eye, too – Instant Mago Peda. I don’t think there is a better combination of sweets other than mango puree + milk powder – they’re THE classic blends.
With a handful of ingredients needed, this lip-smacking mango peda is like a match made in heaven for its delightful flavor and ease of making.
In this instant version of the famous Indian mango fudge, the treat is loaded with the deliciousness of fresh mango puree, milk powder, and a pinch of cardamom powder which elevates the flavor to a whole next level.
Lastly, dress the shaped mango pedas with saffron strands, slivered pistachios for an added kick.
Reasons You’ll ♡ Instant Mango Peda
Whether you are a novice cook or an expert in the kitchen; this Instant Mango Peda is
- Incredibly easy to assemble
- Comes together in a jiffy
- Delectably rich,
- Appeals to people of all ages, and
- Are perfect for serving a crowd!
Plus, it’s a kind of recipe that kids will love to help out, too, especially with the shaping part. You may end up with mango peda scrapes everywhere, but I guess that’s the fun, right?
What is Mango Peda
In this title, Mango peda, ‘peda’ is used to define a fudge-type cookie made with milk solids, sugar, and flavorings like cardamom, rose, and saffron.
Traditionally, the peda is made by simmering milk for a prolonged time to get the evaporated milk or milk solids known as khoya or mawa, which is a time-consuming process requiring constant attention.
But, this instant version, in contrast, can be easily prepared at home since they need only mango puree, milk powder, heavy whipping cream, sugar, and flavorings.
Compared to the original peda, this petite mango fudge tastes the same and is rich in flavor while being soft, melty, and absolutely divine in taste.
Ingredient list for Instant Mango Peda
So, if you love mango and relish the king of fruit in all its glory, then you are sure to enjoy this Kesari mango peda.
» Heavy Whipping Cream — To get a rich and creamy texture in mango peda, it is essential to have heavy whipping cream as an ingredient. And that too, which has more than 35% fat content.
» Saffron Strands — Just a few strands of saffron add an excellent flavor and color to the dish.
» Mango Puree — Get ripe mangoes and blend them in the blender until it is smooth and lump-free. They give the dessert an excellent color and an incredible flavor. If it’s hard to find fresh mangoes, use canned mango puree. Since canned mango puree is already sweetened, lower the sugar in the recipe.
» Sugar — To sweeten our pedas. You can use either regular sugar or brown sugar to sweeten the dessert.
» Milk Powder — This is one of the primary ingredients of this delectable dessert and therefore go for the best quality one available in the market. Full-fat milk powder is essential for its rich taste as well as for the perfect texture.
» Ghee — This Indian form of clarified butter provides an excellent nutty and caramel taste to the Mango peda. Additionally, it gives the gloss and richness which you expect from an Indian dessert.
» Flavoring — You can add cardamom powder for a warm and pleasant aroma. Or else add mango essence for a richer mango taste. Do not use both mango essence and cardamom together, as it gives a robust flavor.
How to make Mango Peda
This section walks you through a detailed step-by-step recipe with pictures. For the FULL, printable recipe card, please scroll down to the bottom of this post.
Prepare saffron milk — Pour cream in a small bowl. Warm it in the microwave until it’s slightly warm. Now crush the saffron strands gently with your fingers and add it to the lukewarm cream along with sugar. Stir well and set it aside for 10-12 minutes.
Make mango purée — Wash, pat dry, and cut mangoes in half. Scoop out the pulp from the mangoes and scrape the pulp off the seed too. Transfer it to a blender. Blend the pulp until smooth. Pour the puréed mango through a wire mesh strainer.
Reduce Mango Pulp — In a heavy-bottomed pan, add the prepared mango pulp. Cook for 4-6 minutes over medium-low heat until the pulp is reduced in volume and becomes thicker. Stir continuously to prevent burning.
Add Milk powder — Once the pulp becomes thicker, add milk powder to the pan. Mix until well combined. Keep a careful eye on this mix, as it can burn quickly. Keep stirring. Once you get a lump-free mixture, add ghee to the mango mix. Mix until well combined.
Add the saffron milk and mix it well. Cook for another 3-4 minutes over medium-low heat until the mixture comes together like a dough. Take the mango peda mix off the heat. Add mango essence and mix it well.
Cool the Peda mix — Keep stirring the mix at regular intervals as it cools. Allow the mixture to cool completely at room temperature. Once it is cooled, knead the dough briefly for 2-3 minutes with the heel of your hand until you get a smooth peda dough. Divide the peda dough into equal portions.
Shape the Mango peda — Now, here comes the favorite part – design mango peda. Roll the peda dough into a ball, flatten it slightly with the palm of your hand. Use a cookie stamp and stamp your pedas with the design of your choice. Or you can use a mold to shape your pedas.
Garnish — Lastly, top your pedas with saffron strands and slivered pistachios and serve. Bursting with sweet mango flavor, this bite-size treat is the perfect sweet you can have after your lunch or dinner to satisfy your sweet cravings.
Tips & Variations
All it takes to create the perfect Kesar Mango Peda is a little attention to detail. So, let’s address the most common problems that we face while making Mango peda at home.
» Always use unsweetened milk powder for best results. On the other hand, if you have only sweetened milk powder, skip the sweetener. Or else, you can replace it with homemade khoya with the same amount of milk powder.
» Use homemade freshly strained velvety mango puree if possible and press them through a sieve to remove fibrous stuff. If you cannot get a fresh puree, you can go for canned mango pulp.
» Always use ripe sweetened mangoes for this recipe, as the natural sweetness of the dessert mainly comes from the mango pulp. To boot, you can reduce the amount of sugar accordingly.
» Always cook in a heavy-bottomed pan to prevent burning and sticking to the pan.
» Once the mixture leaves the pan and comes together like a dough, remove it from heat immediately as the peda mixture will turn dry fast.
» For a richer taste, you can add either almond milk or ground cashew paste to the mixture.
» The mango peda mixture will become firm on cooling, therefore do not overcook the mixture. Overcooking the mix will result in rubbery pedas, which gives it an unpleasant chewy texture and taste.
» Maintain the same heat level during cooking as it should always be low or medium-low throughout, or it may burn. Do not cook on high heat to speed up the process, as there is a high chance the mixture will stick to the pan and get burnt.
» Other flavorings options that you can use to enhance the flavor of the peda are rose water and kewra water. You can spoon about a teaspoon of rose or kewra water and heat the mixture.
» Cooling the mixture till it is lukewarm is an essential step for shaping them well. Upon cooling, the mango peda mixture becomes firm, making it easier to mold. When hot, the mixture will be sticky and too delicate.
» Before shaping, it would be a great option to take some mix in your hand and squeeze it tightly. If it takes the shape of your fist, you can proceed forward.
» If needed, apply ghee to your palms while shaping the peda into medium-sized balls. Flatten the balls slightly between your palms as we do for a small patty.
» Allergic to nuts, skip them altogether. You can garnish the Instant Mango pedas with Saffron strands.
» Not in the mood to shape them as pedas, set the mixture in the form of a burfi.
» The key is to stir constantly as the mixture will otherwise get burned at the base, which will ruin the taste of the peda. Also, do not leave the pedas unattended at any time; if neglected, the mixture can get burned up fast.
» Make sure the peda mixture cooks evenly as the sweet will not otherwise hold its structure. In that case, you would have to reheat the mix again in the pan for another three to four minutes or until cooked properly.
Let me what you think!
So, if you are bored of the usual milk-based mithais and looking for an Instant sweet this festive season, this aam peda or manga peda can come to your rescue as it does to me all the time.
Make this Kesar mango peda at home this festive season, and I assure you will get rave reviews for your cooking while the dessert becomes the star of your gathering.
Should you make this Instant Mango Peda, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
MORE LIP-SMACKINGLY DESSERTS THAT YOU’LL LOVE!
Instant Mango Peda
PREPARE SAFFRON MILK
- Pour cream into a small bowl. Warm it in the microwave until it’s slightly warm. Now crush the saffron strands gently with your fingers and add it to the lukewarm cream along with sugar.
- Stir well and set it aside for 10-12 minutes.
MAKE MANGO PUREE
- Wash, pat dry, and cut mangoes in half. Scoop out the pulp from the mangoes and scrape the pulp off the seed too. Transfer it to a blender. Blend the pulp until smooth. Pour the puréed mango through a wire mesh strainer.
REDUCE MANGO PUREE
- In a heavy-bottomed pan, add the prepared mango pulp.
- Cook for 4-6 minutes over medium-low heat until the pulp is reduced in volume and becomes thicker.
- Stir continuously to prevent burning.
- Once the pulp becomes thicker, add milk powder to the pan.
- Mix until well combined. Keep a careful eye on this mix, as it can burn quickly. Keep stirring.
- Once you get a lump-free mixture, add ghee to the mango mix.
- Mix until well combined.
- Add the saffron milk and mix it well.
- Cook for another 3-4 minutes over medium-low heat until the mixture comes together like a dough.
- Take the mango peda mix off the heat. Do not cook after this point, as the pedas will become chewy.
- Add mango essence and mix it well.
- Keep stirring the mix at regular intervals as it cools. Allow the mixture to cool completely at room temperature.
- Once it is cooled, knead the dough briefly for 2-3 minutes with the heel of your hand until you get a smooth peda dough.
- Divide the peda dough into equal portions.
- Roll the peda dough into a ball, flatten it slightly with the palm of your hand.
- Use a cookie stamp and stamp your pedas with the design of your choice.
- Or you can use a mold to shape your pedas.
- Lastly, top your pedas with saffron strands and slivered pistachios and serve.
Frequently Asked QuestionsCan I use ricotta cheese? Yes, instead of milk powder, you can replace it with the same quantity of whole-milk ricotta cheese. Unsalted ricotta cheese is an excellent substitute ingredient. When ricotta cheese is slowly simmered over medium heat, we get a creamy mix of dehydrated milk solid, evaporating all the moisture content. This mix, in turn, is superb for making Indian sweets. Always use full-fat ricotta cheese. Can I make a Mango peda in advance? You sure can! You can make aam peda or mango peda at least two days in advance. I often feel that the pedas taste even more delicious the next day. However, it’s always delightful to enjoy them the same day. Why are my pedas dry? The pedas are usually dry when the mixture has been overcooked with no moisture left behind, making it hard to shape. To rectify this, you can try adding a bit of milk and ghee and loosen the mix by kneading it for a few minutes. Why are my pedas chewy? Possible reason – the dough was cooked for too long on heat after sugar was added. The more you cook the peda dough, the more it keeps getting chewy; therefore, when the dough starts to leave the pan, you need to take the mixture off the heat. But don’t feel disheartened; you can still correct the chewiness-
- Add anything course in texture like – almond meal or grated paneer to the peda mix, which will take care of the chewy part.
- Cashew powder would be another great option
- Desiccated unsweetened coconut.