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Thursday, October 23, 2014

Mango Peda



This was the longest time I have not blogged since I started. My one and a half month long trip to India was the initial reason. After I returned Durga Puja kicked in, and with that started the season of house parties. Finally now that I have a little breather, I thought I’d post about the sweets I made for this Diwali. I love peda which is a sweet-dish made of condensed milk. I have been making them for some time. This is a little variation from the traditional milk peda in that I added mango pulps. Hope you like it.


  • 2 cups mango pulp (I used readymade one, you can use fresh pulp as well)
  • 1/4 cup sugar (If you are using fresh mango pulp)
  • 1 cup milk powder
  • 2 cups whole milk
  • 1/3 can sweetened condensed milk (Approx. 100gms)
  • 2 tbsp. saffron
  • 1 tbsp. freshly ground cardamom powder
  • 2 tbsp. ghee (Clarified butter)
For Garnishing
  • Slivered almonds
  • Chopped pistachios
  • Saffron
  • Seeds of black cardamom
  • Warq (Silver paper)


In a bowl mix milk powder along with milk. Whisk well so that the mixture is smooth and lump free.
If you are using fresh mango pulp follow this step. In a pan take mango pulp along with sugar and cook it on medium heat till the mixture turns thick. If you are using canned mango pulp skip this step.
In a heavy bottom pan take mango pulp (canned or the one you just cooked). Add the milk mixture to it along with the saffron strands. Mix well. Start cooking on medium heat while stirring continuously.
Once the mixture is reduced to its half add condensed milk along with a tbsp. ghee. Cook till the mixture turns into a dough and leaves the sides of the pan.Turn off the heat and sprinkle cardamom powder. Mix well and let it cool down completely.
Grease your palms with ghee. Take small portions of the dough and make small balls out of it. Flatten each of them by pressing slightly in between your palms.
Arrange them on a greased tray. Stick one black cardamom seed at the centre of each peda. Top with silver paper and garnish with almonds, pistachio and saffron.


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