Aam kesar peda | mango saffron peda

Craving something sweet? Makes these mango peda! Mangoes are almost out of season (snif), but I'm still trying to make more mango recipes to keep up the summer spirit. Also in part because here in the Netherlands the weather seems to be constantly changing - we've had some gorgeous sunny days, but today has been windy, raining and sunny all in one go. 

Peda is a popular Indian sweet made from khoya (dried milk solids), sugar and flavourings like cardamom, saffron or rosewater. It is akin to fudge in the West, but peda itself has a distinct flavour due to the use of the milk solids and slow cooking this requires. That said, traditional khoya takes a long time to make. You have to simmer full fat milk on the hob and keep stirring regularly until you are left with nothing but the milk solids. This is a tedious process and not something we have time for these days. It only makes sense to make khoya or similar products when you have cooking a big feast or are cooking something else alongside. 

This is when milk powder comes in handy! It makes sweets like peda a breeze to cook at home. This mango peda is made from mango puree (I used tinned Alphonso mango pulp) and flavoured with saffron and cardamom. It makes for a truly delicious after dinner mithai (sweet in Hindi). If you live in a place currently which is still getting delicious mangoes, then by all means use a fresh pureed mango. I just use the tinned mango pulp for dishes like these as I know the flavour will be good!

Ingredients
Makes 18-20 peda 

Flesh of 1 mango pureed or 400ml tinned mango pulp

1 1/2 / cups / 185g milk powder 

1/2 tsp cardamom
Generous pinch saffron strands dissolved in 75ml warm milk
1/4 cup / 50g sugar if using unsweetened mango puree

1/2 tbsp ghee plus 1 tsp extra for greasing 

To garnish 
Chopped pistachios few 
Chopped almonds few 
Dried rose petals as required
Desiccated coconut optional 

Method

Cook time - 30-40 mins

• Take 1 tsp of ghee and use this to grease a dish or plate. Set this aside. 
  
  
  
• Next, take a large non-stick pan. The pan has to be non-stick - otherwise your peda will stick and you'll end up with a mess! Melt the remaining ghee on medium heat.
  
  
  
• Add the saffron infused milk and mango puree. Let it come to a gentle bubble. Once bubbling, add the sugar (if using) and let dissolve.
  
  
  
• Keep the mango & milk on a medium heat until the mixture thickens a little
  
  
  
• Once thickened slightly, add the cardamom powder.
  
  
  
• Now, add the milk powder a little at a time - mixing continuously to ensure that no lumps form.
  
  
  
• Keep cooking on a medium heat until the mixture thickens into a ball and comes away from the side of the pan - these took me around 20 minutes. During this time keep mixing to ensure that the peda mixture does not burn. 
  
  
  
• When the mixture comes together in a bowl, turn off the heat and set the mixture aside on the plate you greased with ghee. Let the mixture cool completely (I find them easier to shape if they are cool. Alternatively, you can just put them in the fridge for 10-15 minutes to firm up if you are pushed for time).
  
  
  
• Divide the peda mixture into small balls. Make a small dimple in the top to flatten and to create a small pocket for the garnish. 
  
  
  
• Top the mango peda with some almonds/pistachios, desiccated coconut and rose petals. You can either choose to do all the garnishes, or leave some of them out - its completely up to you! 
  
  
  
• Serve the mango peda as a delicious after dinner treat!