A can of Kesar mango puree waiting to be used? Yes I had a can of mango puree that was about to expire, was not sure how to use it. Since it was summer and with Rakshabandhan coming up I thought of making pedas.
Khoya is an indispensable ingredient when it comes to making North Indian desserts. It adds richness, texture, creaminess and the taste of whatever dish you are making.
Mango is the king of fruits in India, where summers are incomplete without mangoes. There is a wide variety of mangoes available in the market but Alphonso and Kesar varieties are the prized ones.
As i mentioned in this recipe I’m using mango puree from a can, but you can use the pulp of fresh mango as well.
I usually make pedas for Diwali or Holi, making mango peda was easy. Add all the ingredients into the pan and keep stirring until it forms a thick mass.
Makes about 40 pedas
About 20-30 minutes
- 1 pack Khoya
- ¾ cup sugar
- 2 cups milk powder
- 1 15 ounce canned mango puree
- Saffron, optional
- ½ tsp cardamom powder
- Pistachio for garnish
- Ghee to form pedas
In a heavy bottom pan add mango puree and khoya. When the mixture comes to a boil reduce flame. Keep stirring constantly as khoya tends to stick to the bottom of the pan.
Add sugar and keep cooking until the mixture gets slightly thick. When the mixture forms into one big lump, take the pan off the heat and let cool completely.
Add cardamom powder. Mix well.
Use ghee to form pedas and decorate each peda with a pistachio.
Notes: I have used less sugar you can increase as per your taste.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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