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. 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.
Incredibly easy to assemble Comes together in a jiffy Delectably rich, Scrumptious, 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?
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.
» 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. 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.
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.
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.
» 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.
» 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. 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.
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