I think, there's anyone in this world who doesn't love mangoes. When mangoes can be transformed into a favorite dessert of the Indians called peda, which is basically made with reduced milk and was originally offered t Lord Krishna, as Mathura had lots of cows, so lots of milk, excess milk was reduced to caramelized , which increased the shelf-life of the pedas.
Ingredients 1 tbsp ghee/ clarified butter ⅛ tsp saffron (can be replaced with ½ tsp cardamom pdr instead). 2 tbsp milk 1 cup alphonso mango pulp ( if not available, try with the best variety in your place) ¼ cup sugar (see notes if your mango pulp is sweetened) ⅛ tsp kosher salt 1 cup milk pdr½ cup finely ground almonds/ cashews 1 tbsp chopped pistachios for garnish 1 tbsp dried rose petals for garnish METHOD - Start
by pounding the saffron strands in a mortar and pestle to a fine
powder. Add in the milk to the mortar and mix well until the saffron has
infused into the milk.
- Heat
a heavy bottomed pot or pan on medium heat and add in the ghee. When
the ghee melts, add in the saffron infused milk and heat it for about 2
minutes or until it gets warm.
- Now add in the mango pulp and sugar and mix well to combine. Heat this mixture until all the sugar is well dissolved.
- Now
add in the salt, powdered milk and ground almonds and mix well to
combine using a whisk. Break any lumps as you mix everything together.
- Cook
this mixture on medium low heat for about 15 minutes whisking often or
until the peda mixture starts to leave the sides of the pan and just
starts to form into a mass. Don't overcook the mixture as it can become too
hard.
- Transfer
the peda mixture to a greased plate and let it cool for about 15
minutes. You can also transfer it onto a parchment paper lined cookie
sheet and press it in firmly if you would like to cut it like fudge.
- After
it has cooled enough to handle, pinch 1 tablespoon sized portions and
form round balls with your palms. Then flatted each ball slightly into a
round patty.
- Garnish each peda with chopped pistachios, rose petals or more saffron if desired.
- These pedas can be stored in an airtight container for about 5 days at room temperature and 10 days in the refrigerator.
Notes
- If you are using canned mango pulp that is already sweetened, skip
the sugar in this recipe and use 1.25 cups of mango pulp instead.
- I use blanched almond flour in this recipe. If you are allergic to
nuts/don't want to use them, you can replace the ground almonds in this
recipe with the same amount of milk powder instead.
- Alphonso mangoes make the best mango pedas, in my opinion. However,
if you can’t find both fresh/canned Alphonso mango, you can definitely
use any other type of mango pulp in this recipe.
- You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.
- If don't have saffron, you can either leave it out or replace it with ½ tsp of cardamom pdr instead. You could also use both the saffron + cardamom together for a double flavor!
- If you don't have ghee, you can replace it with the same amount of butter instead.
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- Start by pounding the saffron strands in a mortar and pestle to a fine powder. Add in the milk to the mortar and mix well until the saffron has infused into the milk.
- Heat a heavy bottomed pot or pan on medium heat and add in the ghee. When the ghee melts, add in the saffron infused milk and heat it for about 2 minutes or until it gets warm.
- Now add in the mango pulp and sugar and mix well to combine. Heat this mixture until all the sugar is well dissolved.
- Now add in the salt, powdered milk and ground almonds and mix well to combine using a whisk. Break any lumps as you mix everything together.
- Cook this mixture on medium low heat for about 15 minutes whisking often or until the peda mixture starts to leave the sides of the pan and just starts to form into a mass. Don't overcook the mixture as it can become too hard.
- Transfer the peda mixture to a greased plate and let it cool for about 15 minutes. You can also transfer it onto a parchment paper lined cookie sheet and press it in firmly if you would like to cut it like fudge.
- After it has cooled enough to handle, pinch 1 tablespoon sized portions and form round balls with your palms. Then flatted each ball slightly into a round patty.
- Garnish each peda with chopped pistachios, rose petals or more saffron if desired.
- These pedas can be stored in an airtight container for about 5 days at room temperature and 10 days in the refrigerator.
Notes
- If you are using canned mango pulp that is already sweetened, skip the sugar in this recipe and use 1.25 cups of mango pulp instead.
- I use blanched almond flour in this recipe. If you are allergic to nuts/don't want to use them, you can replace the ground almonds in this recipe with the same amount of milk powder instead.
- Alphonso mangoes make the best mango pedas, in my opinion. However, if you can’t find both fresh/canned Alphonso mango, you can definitely use any other type of mango pulp in this recipe.
- You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.
- If don't have saffron, you can either leave it out or replace it with ½ tsp of cardamom pdr instead. You could also use both the saffron + cardamom together for a double flavor!
- If you don't have ghee, you can replace it with the same amount of butter instead.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.
