I have been having this post in the draft from 2016 and it is high time I shared the recipe with you all. I love posting recipes or should say my experiments in the kitchen, It gives me more of a satisfaction and happiness. So here I am with a recipe I had experimented in my kitchen 2 years back but still, it is very close to my heart recipe. Summer means mangoes for every Indian out there. The only thing I love about summer is its seasonal fruits from muskmelon to mangoes. Mangoes are one of my fav and in my childhood, I and bro used to fight for the seed part as it had most of the flesh in it. In one such summer season, we found ripe, sweet, luscious mangoes and I planned to have some as is and some for experimenting a mango flavored peda. Yes, I am big time peda fan, and turning to be a peda scientist now (my hubby says so) . After an amazing response to my blueberry peda , as promised am up with another fruit flavored peda.
The recipe was not meditated and it just happened, the outcome was soft and yummy pedas. I made these pedas for the popular Tamil magazine “Aval Kitchen” under North Indian sweets category for their November 2016 edition. Moving on to the recipe.
- Mango Puree- 1 cup
- Milk powder- 1 cup
- Heavy cream - 1 cup
- Condensed Milk - ½ cup
- Milk - ¼ cup
- Butter- 4 tbsp
- Saffron strands - few
- Heat a saucepan, melt the butter in it.
- Add mango puree and bring to a boil.
- Now add heavy cream and milk.
- Add milk powder and stir them constantly without any lumps.
- After the milk powder is mixed well, add condensed milk
- Add the saffron and cook the mixture in low flame till it leaves the sides of pan and forms a mass.
- Turn off the heat, and transfer the mixture to a greased plate.
- Let the peda dough come to room temperature and cool completely.
- You can divide them to equal portions and shape them as you like.
- I shaped them the traditional way into disc shapes.
- You can use a toothpick or an embossed bottom of the glass to decorate the peda. I used the traditional press.
- Garnish them with saffron on top.
P.S Please if you want to feature this Recipe feel free to contact me. Would not Recommend copy-pasting the Images or the recipe.
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