KESARI MANGO PEDA (Indian mango fudge)

Kesari Mango Peda – a delicious Indian milk fudge using mango puree, saffron and milk products; a lovely and easy after lunch/dinner snack or dessert.

Mango season is almost over and although I made these a couple of weeks back, with so much workload increase in the house, just managing to post this now!

Fresh mangoes are best eaten as a fruit, but sometimes, the blogger in me awakens this creativity that nudges me to use this golden seasonal fruit in some dessert, curry or drink like lassis too!

This time, it is peda, an Indian dessert/sweet milk fudge using milk products, cardamom powder and sugar. To make it a mango peda, I stirred in a bit of fresh mango puree and viola! A beautiful orange colored, mango flavored peda!

INGREDIENTS NEEDED TO MAKE MANGO PEDA:

Mango puree –fresh or canned; I have used fresh mangoes as it is mango season. You can use canned mango puree, but be aware of the sugar that is already in the puree.

Sugar – as mangoes are already sweet, you will need just a bit.

Milk powder – use full fat milk powder for a rich peda.

Plain Milk – just a dash to cook the mango peda

Badam/almond milk powder – this is optional but I love to use MTR brand store bought almond milk powder in most of my dishes, be it dessert, lassis, milkshakes or even cookies. If you cannot find it, you can substitute it with regular milk powder; tips in recipe notes.

Cardamom powder - the badam milk powder I have used already has cardamom powder in them, so did not use any separately. But if you are using only milk powder, add a dash of green cardamom powder just before removing fudge while adding ghee.

Ghee/clarified butter – this is needed to give that gloss and a slight richness to this delicious milk fudge like in any Indian fudge.

Saffron/kesar strands – adds a lovely flavor and color too!

TIPS TO MAKE THE BEST MANGO PEDA:

Use fresh mangoes whenever possible but off season, mango puree is a good substitute. Just be careful as canned mango puree sometimes has added sugar already.
Milk powder should be added when the pan is off the heat to make a smooth, lump-free mixture, and then put back on stove to cook further.
Once the mixture starts to come together like a soft ball and starts to leave the sides of the pan, it is time to stir in a splash of ghee, mix in and removed from heat. If you try to cook further or too much, the peda will be too chewy!
Let the cooked fudge cool a bit before you start to make pedas. When hot, the mixture will be sticky and too loose and soft.
Apply ghee to your hands before making pedas.
Topping with nuts (I have used chopped pistachios) is optional but lends a wonderful texture to the sweet, soft, fudgy mango pedas.
Store the pedas in the fridge to last longer.

Do try this easy, peasy Kesari Mango Peda using fresh mangoes this season or using canned puree off season.

This is a perfect after dinner/lunch snack/dessert, a beautiful sweet to share at festivals and pujas, a lovely edible gift to give away to friend and family or a quick dessert to enjoy any time!

If you are a die-hard mango lover like me, then you will absolutely devour these mango delights too:

to name a few!

Now, do check out how to make my version of delicious, fudgy and decadent Kesari Mango Peda:

Yum

KESARI MANGO PEDA (Indian mango fudge)

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 18-20

A delicious Indian milk fudge using mango puree, saffron and milk products.

Ingredients

1 cup mango puree (fresh or canned)
3 tbsp sugar (4 if using milk powder instead of badam mix powder)
1 tbsp ghee
2 tbsp milk
½ tsp saffron starnds
1 ¼ cups full cream milk powder
¼ cup badam mix powder (or use milk powder)
1 tbsp ghee
Chopped pistachios for garnish

Instructions

If using fresh mangoes, puree first.
Then, blend this (measure 1 cup) along with 3 tbsp sugar.
Heat 1 tbsp ghee in a wide saucepan.
Once melted, stir in 2 tbsp milk and ½ tsp saffron strands; mix well and let it heat for a few seconds.
Now, add the mango puree and cook, stirring continuously on medium heat for a few minutes; 2 to 3.
Remove from heat and then stir in milk powder and badam milk powder well to form a smooth paste.
Now, put it back on heat and cook on medium low heat, stirring continuously until the mixture starts to thicken and starts to form a mass.
At this stage, stir in 1 tbsp ghee, mix well.
When the peda dough starts to separate and form a soft mass, like a soft ball, remove from heat and transfer mixture to a plate to cool. DO NOT OVERCOOK; the peda will come out chewy.
Let cool about 15 to 20 minutes.
Then apply a little bit of ghee to your hands and make small balls.
Press the center to make an indentation, fill with chopped pistachios and let set until completely cool.
Enjoy soft, delicious, Mango Pedas at room temperature or chilled!

Notes

Try not to overcook to avoid chewy and dense peda.

If you cannot find badam milk powder, use only milk powder.

Adjust the amount of sugar according to how sweet the mango is.

If you feel the peda is overcooked, stir in some milk and cook a bit to loosen it a bit.

If the peda is too soft, then cook a few minutes further.

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STEP-WISE INSTRUCTIONS TO MAKE KESARI MANGO PEDA:

If using fresh mangoes, puree first.

Then, blend this (measure 1 cup) along with 3 tbsp sugar.

Heat 1 tbsp ghee in a wide saucepan.

Once melted, stir in 2 tbsp milk and ½ tsp saffron strands; mix well and let it heat for a few seconds.

Now, add the mango puree and cook, stirring continuously on medium heat for a few minutes; 2 to 3.

Remove from heat and then stir in milk powder and badam milk powder well to form a smooth paste.

Now, put it back on heat and cook on medium low heat, stirring continuously until the mixture starts to thicken and starts to form a mass.

At this stage, stir in 1 tbsp ghee, mix well.

When the peda dough starts to separate and form a soft mass, like a soft ball, remove from heat and transfer mixture to a plate to cool. DO NOT OVERCOOK; the peda will come out chewy.

Let cool about 15 to 20 minutes.