Instant Mango Peda With Milk Powder

Soft Mango Peda made with milk powder, are infused with kesar or saffron making for a delicious creamy Indian sweet that can be enjoyed during festivities and special occasions. Peda/Pedha are popular Indian mithais with their rich fudge-like texture and will melt in your mouth.

• WHAT ARE PENDA / PEDA / PEDHA / PERA
• WHEN DO PEOPLE MOST EAT PENDA?
• WHAT IS THE DIFFERENCE BETWEEN PEDA AND BARFI?
• INGREDIENTS
• HOW TO MAKE MANGO PEDA STEP BY STEP Cooking the Mango Pulp Making the Mango Penda Dough Different ways to shape Peda
• TIPS TO MAKE PERFECT PEDA & CORRECTING PEDA MISTAKES Using appropriate equipment is important. You need a heavy-bottomed pan to make Indian sweets as they can very easily burn Cracks in Peda Chewy Peda Sticky Peda
• Storage

I love mango flavoured Indian desserts so much. Even though I can get through boxes of Alphonso Mango during the Indian Mango season, I’m still not satisfied! The beauty of mango pulp is that mango based sweets can be enjoyed throughout the year. No restrictions or relying on seasons.

Often, my Mum would make these quick Mango Peda or Mango Kalakand in the evening when we had some mango ras left over.

Sometimes I quickly whip up this amazing creamy mango mousse that is eggless and gelatine free and made with only 2 ingredients.

Throughout the year, our readers enjoy reading our mango recipes such as Mango Shrikhand/matho , Mango, badam and coconut ladoo and Gujarati Mango Kadhi on our blog.

WHAT ARE PENDA / PEDA / PEDHA / PERA

Peda are an Indian sweet that bare resemblance to English fudge and are essentially made from milk, whether the milk is boiled and reduced to solids, or by using milk powder and adding sugar and flavouring.

Peda are always round in shape and have a smooth and creamy finish.

We love making both traditional and unique Penda in our kitchen.

Gujarati Rajwadi Peda are quite possibly the richest penda that are made with only whole milk and sugar. They have a mouthwatering grainy or danedar texture that is unique to these peda.

Beautiful white Rajkot na Peda were an original creation on Jagruti’s Cooking Odyssey reflecting penda found specifically in Rajkot.

Chai Peda and Clotted Cream Peda are a fun creation of ours celebrating Anglo Indian fusion flavours. The Chai Peda are made with condensed milk.

We’ve also perfected a Sugar-Free Peda recipe with our No added Sugar Slow Roasted Mawa Peda

Instant Kesar Peda in Microwave are a brilliant quick solution.

We always transform leftover ricotta cheese into these easy and quick Ricotta Cheese Peda

WHEN DO PEOPLE MOST EAT PENDA?

Penda in particular are synonymous with gifting or celebrations. In India especially, a box of pedas is guaranteed when a family member, friend or neighbour is celebrating a special day whether that be passing exams, the birth of a child, or even buying a new car!

With their small bite size pieces, they are also easy to transport.

Penda are mostly plated on a thali during Raksha Bandhan (an Indian tradition celebrating the bond between brother and sister).

Penda are also great for prashad, or holy offerings in temples. I remember my and my brother would always dug through the little sandwhich bag that is given as prashad on Navratri and look for the pieces of penda and leave the nuts for our parents.

Holi, Janmashtmi and Holi are primetime for rich and exquisite penda.

WHAT IS THE DIFFERENCE BETWEEN PEDA AND BARFI?

Peda and Barfi are both Indian sweets that share similar ingredients however their texture and finishing is quite different.

Pedas have a soft and smooth texture that melts-in-your-mouth. One bite and you can feel the milkiness release. The mixture is cooked and then hand shaped into separate equal sized balls.

Barfi is sometimes wrongly described as melt in the mouth but it actually shouldn’t be. Like we have explained in our flagship Plain White Barfi , barfi has a flaky texture that is achieved by shortening the milk powder with ghee. A crumbly finish helped along by crushed nuts is what makes barfi separate from peda.

Barfi mixture is cooled in a square tray and then cut into perfect squares.

Some of our Barfi recipes that we enjoy throughout the year are Chocolate and Pistachio Barfi , Nutella Barfi and Millionaires Barfi .

Barfi and Peda are both brilliant carriers of flavour so there are a lot of variations out there. Our Best Barfi Peda recipes encompasses all of our classic recipes

INGREDIENTS

Mango Pulp – mango pulp provides the beautiful yellow-orange colour and a burst of exotic mango flavours. We gave used tinned kesar mango pulp here but you can also use fresh mango pulp when in season.

Saffron – saffron imparts its own opulent flavour and colour. A little saffron goes a very long way.

Milk Powder – you will need full fat or full cream milk powder for this recipe

Sugar – use granulated white sugar

Double cream – a few spoons of double cream

Ghee – a dab of homemade desi ghee gives that classic Indian mithai smell and flavour that is unbeaten

For garnishing:

Pistachio nut slivers

Saffron strands

HOW TO MAKE MANGO PEDA STEP BY STEP

The method can be broken down into key steps:

1. Cooking the mango pulp

2. Making the peda dough

3. Shaping the peda

Cooking the Mango Pulp

Firstly, heat a little ghee with the mango pulp in a heavy-bottomed non-stick pan

Keep stirring and cooking until the mango pulp has reduced by half

This step removes the excess moisture from the mango puree

Making the Mango Penda Dough

Now we made the peda dough using milk powder

Add milk powder to the reduced mango pulp and cook on a medium heat whilst continually stirring.

Add double cream that has been infused with saffron – simply add a pinch of saffron strands to double cream and allow to sit for 20-30 mins. The longer the cream will sit, the deeper and richer the flavour and colour

Add granulated sugar. The mando pulp alone will not be sweet enough so we have to add a little more sugar to the recipe

Cook the mixture on a low to medium heat, constantly stirring and ensuring it doesn’t stick to the bottom or sides of the pan.

Add a spoon of ghee whilst it is cooking to get a silky finish.

It is important here to make sure that you do not cook the mixture until it is completely dry. As the dough cools, it will become thicker and the correct consistency.

Once the dough begins leaving the sides of the pan, it is done. Overcooking will cause cracks when it comes to moulding the peda. They may also become chewy.

Allow the mixture to cool for about an hour or two before shaping the peda.

Too warm and the peda dough will still be too soft and not shape but too cold and the peda will begin to crack

Different ways to shape Peda

There are a variety of ways you can shape the peda.

Previously, we have made round and slightly flattened penda, sometimes penda shaped like coins or disks.

Firstly, “knead” the dough using the heel of your hand to smooth out the dough. This is a necessary process

Next, use a deep spoon or a weighing scale to measure out equal size pieces of dough. Ours are weighed out in 30 g pieces

We rolled the dough into perfect balls and then used the Peda Press to create an impression on the top of the peda and flatten them out a little

We have added a small sliver of parrot green pistachio and an elegant strand of saffron to finish

For these mango penda, we decided to use a flower mooncake mould/maker.

TIPS TO MAKE PERFECT PEDA & CORRECTING PEDA MISTAKES

Use the freshest ingredients when making peda. Starting with quality ingredients ends in quality results.

Mango ras or pulp that is storebought can be sour. Use a company you trust before using it to make the peda or at least try it first.

Using appropriate equipment is important. You need a heavy-bottomed pan to make Indian sweets as they can very easily burn

Constant stirring is key. Indian sweets require TLC and your full attention Keeping a close watchful eye when cooking the mixture is important. Lookout for the signs of when the mixture is cooked and be sure to take the mixture off the heat Making mithais requires practice, so get stuck in and enjoy the process! The results are so rewarding.

Cracks in Peda

Cracks in Peda can happen if the dough is too dried out. This may be due to overcooking or leaving the dough out for too long before shaping.

If this happens, add a tsp of milk at a time and knead the dough again until it smooths out

Reshape the peda

Chewy Peda

Chewy penda can be due to over cooking the mixture. As the mixture begins leaving the sides of the pan and begins forming a mass in the pan it is done.

The mixture may still seem loose but it will form once it cools so trust this process.

Sticky Peda

You will get a sticky dough if there is too much moisture left in the dough or the ratio of moisture to milk powder is too great.

If this happens, dry roast a little milk powder in a separate pan or in a microwaveable bowl until the milk powder itself becomes aromatic.

Add this directly to your dough and re-knead until smooth.

You could also add the mixture back to the pan to cook further but the danger here is overcooking by accident so adding a little more cooked milk powder is better in my opinion.

Storage

The beauty of penda is that it is perfect make-ahead Indian sweet.

You can store peda in an airtight container for up to 2 weeks.

Peda can dry out if left out in the open for days so once they are shaped and fully cooled, they can later that day be packaged in a tin or tupperware that is airtight

Ensure that the tupperware or tin is free of lingering strong smells or odors.

1. No-bake mango ginger cheesecake

2. Mango cheesecake lassi

3. Mango coconut tapioca pudding

Mango Peda

Ingredients

• 2 cup mango pulp/puree
• 3 cup full cream milk powder
• 5 tablespoon double cream heavy cream
• 3 tablespoon regular sugar
• 2 tablespoon ghee
• Big pinch of saffron strands
• 1 tablespoon pistachio slivers
• 20-22 saffron strands

Instructions

• In a small bowl warm cream, then add saffron strands and leave it aside for 15-20 minutes or longer.
• In a non-stick pan heat 1 tablespoon ghee on medium heat and add mango pulp and cook until the pulp becomes a little thicker. It will take about 4-5 minutes.
• Then add milk powder, saffron-infused cream, and sugar.
• Mix well to combine, and cook the mixture on low heat until the mixture becomes one mass.
• Add 1 tablespoon ghee and mix.
• Turn off the heat but keep stirring the mixture for few minutes.
• Let the mixture cool completely at room temperature.
• Now knead the dough for a couple of minutes using heals of your palm.
• Then divide the dough into 30g portions.
• Make a ball and give them a shape of your choice.
• Leave the peda at room temperature to air dry.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note: This Mango peda post has been updated from the recipe archives with new images and content, first published on the 2nd of September 2010.

Mango Peda

Ingredients

• 2 cup mango pulp/puree
• 3 cup full cream milk powder
• 5 tablespoon double cream heavy cream
• 3 tablespoon regular sugar
• 2 tablespoon ghee
• Big pinch of saffron strands
• 1 tablespoon pistachio slivers
• 20-22 saffron strands

Instructions

• In a small bowl warm cream, then add saffron strands and leave it aside for 15-20 minutes or longer.
• In a non-stick pan heat 1 tablespoon ghee on medium heat and add mango pulp and cook until the pulp becomes a little thicker. It will take about 4-5 minutes.
• Then add milk powder, saffron-infused cream, and sugar.
• Mix well to combine, and cook the mixture on low heat until the mixture becomes one mass.
• Add 1 tablespoon ghee and mix.
• Turn off the heat but keep stirring the mixture for few minutes.
• Let the mixture cool completely at room temperature.
• Now knead the dough for a couple of minutes using heals of your palm.
• Then divide the dough into 30g portions.
• Make a ball and give them a shape of your choice.
• Leave the peda at room temperature to air dry.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Basundi is a traditional Indian milk dessert or sweet that is perfect after a spicy Indian meal. This Indian sweet is creamy, rich, and prepared with only the main 3 ingredients. It is prepared without condensed milk and is the ultimate end to a meal.

Indian milk-based desserts are amongst the favourites in our house. Throughout the year, creamy milk-based sweets are always on the menu! Some desserts we love are:

Kheer – Indian-style rice pudding. (Instant pot and stovetop method)

Doodh paak – Gujarati style rice pudding

Doodh Poha kheer – (Instant pot method)

Basundi is a milk or dairy-based Indian dessert or sweet prepared during big Indian festivals like Diwali, Holi, Navratri, Raksha Bandhan or Gudi Padwa (Hindu New Year).

This scrumptious sweet is made with thick sweetened milk, flavoured with sweet and warm spices like cardamom or saffron and topped with nuts like pistachio, almonds, and cashews.

Basundi is hugely popular in Gujarat, Maharashtra and Karnataka – western states of India with slight variations.

Traditional Gujarati Basundi is made using whole milk and sugar by simmering on low heat until it reduces by a third, then flavoured with cardamom and topped with slivered nuts.

We always serve Basundi chilled topped with lots of nuts, edible rose petals along with hot pooris as part of a Gujarati thali .

The original basundi recipe is made without adding khoya, milk powder, evaporated milk, cornflour, or custard powder.

You can use these ingredients if pressed for time, then it will be called INSTANT or QUICK BASUNDI RECIPE.

I have also prepared dudhi basundi using fresh grated dudhi.

Ingredients

Milk – we will need whole milk for rich and creamy basundi.

Double/Heavy Cream – In the UK whole milk comes with only 3.7% fat, thus we do add double cream to our milk-based recipe for a rich and creamier texture.

Sugar – for the white or off-white Basundi colour we will need regular granulated sugar. Adjust the quantity of sugar in the recipe according to your taste or how sweet you prefer.

Flavouring – for most Indian sweets, cardamom is necessary as it does not only enhance the flavour of the dish but helps digest rich food.

Nuts – Basundi looks regal once it is garnished with slivered nuts, use almond, pistachio.

Notes –

If you can find whole milk that is with more than 5-6% fat, you can skip the cream.

Our readers in the USA can use half and half milk for the Basundi recipe.

If you are using demerara or any other brown sugar, the colour and taste of Basundi will change.

Tips

Type of pan – always cook milk in a heavy bottom/based pan or Kadai. There is less chance of sticking milk on the bottom of the pan. Use a pan that has a wide mouth.

Before your pour the milk in, wash inside with clean water. This step reduces chances of milk sticking and burning on the pan.

Medium to low hea t – always simmer on low to medium heat.

Stirring constantly – when you work with milk-based recipes it is very important to give all the attention.

Once basundi is done, keep stirring next 5-8 minutes to prevent any film settling also cover it using a muslin cloth rather than closing the lid. The steam will escape from the tiny holes from the cloth and a film won’t form.

Serving chilled – Basundi will thicken once it cools down. Keep in the refrigerator to chill for a couple of hours before serving.

Serving Suggestion

Basundi is an Indian dessert, however, it is usually served along with the meal with the rest of the side dishes such as curry, daal, rice, bateta vada and eaten with Indian flatbread poori .

It is usually made during festivals such as Diwali, Holi, Raksha Bandhan, Bhai Dooj, Gudi Padwa, or on special occasions.

Basundi is also seen on the Gujarati wedding menus, also can be taken as a dessert during the fasting period like Navratri or can be served with farali poori .

Storage

Basundi keeps well for 3-4 days in the refrigerator. Once it cools down completely, put it in the airtight container and store it in the fridge away from strong smells.

Method

Get the exact measurement and complete ingredients list in metric and imperial from the recipe card below.

1. Pour the milk in a heavy bottom pan or kadai. Keep the heat on medium.

2. Bring milk to boil, as it starts to boil turn the heat down. Keep stirring constantly . Do stir and cook, scrape sides and bottom of the pan to prevent any burning or scorching. Keep gas flame low-medium

3. Whilst simmering, you can see a thin film of milk skin on the surface, mix it with a spoon in the milk as you are stirring.

If you like you may add some slivered nuts at this time too.

4. Once the milk is reduced to 1/3 add sugar and mix well.

5. Add cardamom powder and let it simmer for 6-8 minutes more.

6. Turn off the heat, but keep stirring for 5 minutes more to prevent the film from settling on the surface.

7. Add cream if using.

8. Allow it to cool completely then chill in the refrigerator before serving.

Other Indian Dessert Recipes

1. Mango peda

2. Shahi tukda

3. Chocolate and peanut butter kala jamun

4. Cashew Caramel Modak

5. Beetroot Kalakand

BASUNDI RECIPE

Ingredients

• 12 cup whole milk
• 2 cup double/heavy cream
• 1 ¼ cup sugar
• ½ tsp. cardamom powder
• 4 tbsp. almond and pistachio slivers

Instructions

• Firstly, rinse a heavy-bottomed pan with tap water and then pour in the milk.
• Heat the milk gently over a medium flame whilst continuously stirring. When stirring, ensure you keep stirring and scraping the bottom and sides of the pan.
• The milk will eventually begin to reduce and thicken.
• At this point, add your slivered nuts and ground cardamom.
• Add your sugar and continue cooking. The sugar will release moisture and temporarily thin out the milk but it will thicken.
• Once you have achieved the correct consistency, keep stirring the milk every so often as it cools.
• Add double/heavy cream and cook further 2-3 minutes.
• Cover the pan and leave it aside to cool completely.
• Once cooled, chill in the refrigerator for 2-3 hours.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.