Mango peda

INGREDIENTS 

 

¼ cup Heavy whipping cream

⅛ tsp saffron strands

¼ cup sugar

2 cups Mango Puree

3 tbsp ghee divided

3¾ cups milk powder

½ tsp mango essence

GARNISHES

Saffron strands

Pista

• 

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 PUREEWash, 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 PUREEIn 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. 

   

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