Name: Mango Peda
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 15 oz/425 gms Full fat Ricotta Cheese; 15 oz/425 gms mango pulp (I used canned); 1 cup sugar (powdered fine); 1 1/2 cups full fat milk powder (I used Nido brand); 2 tbsp ghee; Few strands of saffron; 1/8 tsp green cardamom powder/elaichi powder

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Super soft mango pedas made with Ricotta cheese,mango pulp,milk powder and sugar and delicately flavored with saffron and cardamoms.

I had made Mango Semolina Cake,using canned mango pulp and had some Mango pulp left over and I wanted to make pedas since they are my daughters favorite. Of course, I had to completely tweak the peda recipe to incorporate the pulp.

The pedas turned out super soft and delicious and were a big hit at my daughters graduation party. The whole tray was gone in minutes. This was a trial and if my dish doesn’t come out as planned, I keep going back and making changes till I am happy with the outcome and only then it gets published.

But it obviously was a success since it got over so quickly. I had made Ricotta cheese pedas many years back and since I learnt how to make kalakand in the microwave in 6 minutes,that became my go to recipe and the peda recipe was relegated somewhere in the background.

After the successful trial of mango peda, i am looking forward to some new variations! I loved the mava/khoya(dry condensed milk solid) that was created by drying up the ricotta cheese and the possibilities of Indian desserts that call for mava /khoya are endless!

Here is the written recipe followed by the step by step pictorial one-

Mango Peda

Aanchal Gupta

Super soft mango pedas made with Ricotta cheese,mango pulp,milk powder and sugar and delicately flavored with saffron and cardamoms.

Print Recipe

Prep Time 5

Cook Time 30

Total Time 35

Course Dessert

Cuisine Indian

Servings -35 pedas

Ingredients

15 oz/425 gms Full fat Ricotta Cheese
15 oz/425 gms mango pulp I used canned
1 cup sugar powdered fine
1 1/2 cups full fat milk powder I used Nido brand
2 tbsp ghee
Few strands of saffron
1/8 tsp green cardamom powder/elaichi powder

Instructions

Cook Ricotta cheese, mango pulp,saffron,green cardamom powder and ghee in a pot on low to medium heat till it thickens and comes together and leaves sides of pan,about 35-40 minutes.
While the Ricotta mixture is warm, add sugar and milk powder and knead into a dough.
Cool and let dough rest for 30 minutes.
Grease your hands with a little bit of ghee and make pedas.
Decorate with saffron,nuts or more cardamom powder

Notes

The Ricotta cheese will liquify first and splatter a bit. The liquid in the Ricotta and mango pulp will evaporate and thicken to form mava. The sugar needs to be very finely ground. Mix the sugar and milk powder while the mava is still warm, not hot and not cold. Add some ghee if you need to bring the dough together.

Tried this recipe?Let us know how it was!

Ingredients