Mango Peda Recipe Aam Pedha Recipe

Dear readers wishing you all a very Happy Tamil New Year / Vishu. I am happy to announce that my blog got a different look with easy access to old recipes and categorized well. Hope I add more Video Recipes in near future, Coming to today’s post Peda or Pedha or Mithai is a popular and traditional Indian Sweet. It’s just a soft and slight chewy milk fudge using milk solids (mawa) and milk powder. I have tried by adding Mango Puree (a seasonal summer fruit) to the basic peda and it tasted so yum. I assure this Mango Peda Aam Pedha is a perfect treat for

peda cum mango lovers 🙂 I have added a video at the end of the post, also I didn’t use non -stick pan, if you have one do use it for easy stirring. [Jump to the Recipe] Instead of Mango you can try strawberry too, I have a easy strawberry peda recipe HERE. Prepare the sweet in medium flame throughout the process so not to burn the mango peda aka mithai. Also if your mango peda is sticky try to add a tsp or 2 of ghee at the end of the process. But it has to be cooled completely before making shapes still then the mixture seems to be gooey or sticky.

Ingredients

• Dry Instant Milk Powder – 1 Cup (I use Non Fat)
• Butter – 2 Tbsp
• Mawa/Khoya – 1/2 Cup (This enriches peda taste if not using do replace with 1/4 Cup Milk Powder plus 1 tbsp ghee)
• Mango Puree – 1 Cup ( Homemade from 2 medium well ripen mangoes)
• Sweetened Condensed Milk – 1/2 Cup
• Optional Sugar – 2- 3 Tbsp
• Cardamom Powder – 2tsp (homemade)

Mango Peda Aam Pedha Preparation

• Heat butter in a non stick pan/kadai (preferable)
• When butter melts add mango puree and cook for 2-3 minutes in medium flame.
• Or when puree starts bubbling.
• Now add mawa, milk powder and condensed milk.
• Mix all together, stir on and off and don’t burn the mixture.
• When they shrink in quantity and mixture leaves the sides of the pan.
• Add cardamom powder and give a gentle stir then remove from heat.
• Well the mixture looks gooey right now, it needs to completely cool to lukewarm temperature to set.
• Once cooled look it doesn’t stick to your fingers (refer video).
• Now make round balls and you can weigh them (optional), mine were 28 grams each.
• Once done take a peda press or any design you have and make the impression over round pedas (refer video).
• You can leave as plain round as you wish.

Notes

The ingredients like Milk Powder, Mawa, condensed milk all depends on the brand you use, so i am giving few tips to makeover any mess while making it.

Few reasons for gooey and sticky mixture

1. After cooled completely if the stuff still looks gooey then you removed a bit earlier, so cook few more minutes.
2. Otherwise few tbsp of milk powder will help to set them perfectly.
3. Its mildly sticky then grease your palms with ghee and roll they will hold the shape perfectly.

Few reasons for hardening of Mango Peda Aam Pedha

1. If they are over cooked then mixture turns dry and hard in that case add milk or condensed milk to bring it to soft texture.

Complete Video Tutorial

Mango Peda Aam Pedha Print Version