Instant Mango Peda

5 from 1 vote

Instant Mango Peda, a 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.

Prep: 10

Cook: 15

Rest: 15

Total: 40

Course: Dessert

Cuisine: Indian

Servings: PEDAS

Calories: 145kcal

Author: Ruchi

Ingredients

¼ cup Heavy whipping cream
⅛ teaspoon Saffron strands
¼ cup Sugar
2 cups Mango Puree
3 tablespoons Ghee divided
3¾ cups Milk Powder
½ teaspoon Mango Essence

GARNISHES

- - Saffron strands
- - Pistachios

Instructions

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.

Video

Notes

Frequently Asked Questions

Can 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.

How to serve Peda?

Mango peda is served either at room temperature or chilled after an elaborate Indian meal.

How to store kesar mango peda?

As the milk-based dessert has milk powder as an ingredient, it is best stored in an airtight container for a day out in the kitchen container. If, by any chance, the peda hasn't finished yet, you can keep them in the refrigerator for four to five days to relish them slowly while lining the container with parchment paper.

But on the other hand, during winter, you can store them for about three days at room temperature and about ten days in the refrigerator.

Is it possible to freeze mango peda?

Yes, it's a freezer-friendly recipe! You can freeze mango peda in freezer-safe airtight containers for one to two months.

Nutrition