Step-by-step
1
firstly, in a large kadai heat 2 tbsp ghee, ¼ cup milk, few thread saffron and 1 cup mango pulp.
2
stir well making sure everything is well combined.
3
now add ¼ cup sugar and stir until sugar dissolves completely.
4
further, add 1 cup milk powder and ¼ cup cashew powder.
5
mix well making sure the mixture is well combined.
6
mash well making sure there are no lumps present.
7
keeping the flame on low, stir continuously. the mixture thickens after 5 minutes.
8
further, add ¼ tsp cardamom powder and mix well.
9
and after 15 minutes, the mixture starts to separate the pan and holds shape. do not overcook as the peda hardens.
10
transfer the prepared mixture into a greased plate and spread uniformly.
11
cool for 5 minutes, and start preparing ball-sized peda.
12
design using the flower mould. you can also decorate using a toothpick or fork.
13
finally, serve mango peda for a week when stored in an airtight container.
Video
Notes
- firstly, use full cream milk powder for creamy peda texture.
- also, if you are running short of time then you can use store-bought khova and cook with sugar and mango pulp.
- additionally, decorate with dry fruits for a crunchy bite in peda.
- furthermore, adjust the amount of sugar depending on the sweetness of mango.
- finally, in mango peda or aam peda recipe you can also add cream to make it rich and creamy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/mango-peda-recipe-aam-peda-recipe/