Mango Kesar Peda
Learn how to make Halwai Style Perfect Mango Kesar Peda with me: 5 ingredients and 15 minutes time is all you need. This Mango peda has the PERFECT HALWAI WAALA BITE & tastes super delicious.
Sugar cravings can hit you out of nowhere, and sometimes it is so specific that you cannot help but go straight to a mithai shop to fix those cravings. But what if I tell you that so many Indian mithais / sweets can be made at home, that too with basic ingredients that are available in our kitchen all the time? For instance, this Mango Kesar Peda.
Video: Watch how to make Mango Kesar Peda
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I think Peda has such a simple charm and universal appeal. And this simple sweet that you see across all sweet shops is possibly one of the simplest recipes that takes less than 15 minutes to come together.
What does Peda mean?
The word Peda or Penda or Pera is a Hindi word which stems from the Indian subcontinent, which literally means a ‘sphere ‘. This traditional Indian sweet carries the name Peda because of its melt-in-the mouth sphere texture.
Peda is a popular traditional Indian sweet made with mawa/khoa (dried milk or milk solids), sugar, and some traditional flavourings like cardamom, saffron, or rose water. You may call it Milk Fudge.
What is Mango Kesar Peda?
The traditional peda is made with khoya or mawa. But this recipe uses milk powder since this is a quick and easy version of Mango Kesar Peda.
These Peda are full with the dominant flavours of the Mango and Saffron (kesar). My version uses milk powder, Mango and saffron for rich flavours and a crumbly, melt-in-the-mouth texture. The hint of kesar takes it to the next level.
These Peda are just perfect for after-meal dessert or tea time snack. This instant version mango kesar peda might be one of the easiest Indian sweets you would ever make. If you love mango then you would definitely adore this mango peda.
Save this Recipe for the making before the Mango disappears!!!
How to make Mango Kesar Peda with milk powder
My recipe here calls for milk powder. In many cases, people use mawa or khoa (milk solids) which you can make by reducing full-fat milk. Indeed, you can also buy mawa from market.
I like to use full-fat milk powder because it gives nice and creamy flavour to this peda.
What if I can’t find full-fat milk powder?
If full-fat milk powder proves to be elusive, you can use skimmed milk powder in this recipe. This simple switch will produce a delicious, creamy peda.
Different types of Peda
There are hundreds of variations when it comes to Peda. Some are traditional, some more playful and modern. However, my most favourite one is Plain white peda recipe.
Doodh/milk peda, Chocolate peda, Rose peda, Kesar Peda, Coconut peda, are all popular choices in Indian mithai shops. You can make all of these varieties if you know how to create a great basic milk powder peda.
Each recipe has a little variation, be it nuts, some flavour extract, dry fruit or food colour.
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Why won’t my Mango Kesar Peda set?
If you undercook peda mixture, it will not set. Watch my step-by-step recipe video to see what the peda mixture should look like before you switch off the flame. If the mixture is too runny, the peda won’t set and the texture will be rather claggy.
Why is my Mango Kesar Peda chewy?
Peda can turn chewy if you overcook it. Be sure to cook the peda mixture over a very low heat. Stir constantly without stopping. Keep an eye on the texture. It is ready when the mixture forms a slack and cohesive mass that comes away from the sides of the pan easily.
Can you freeze these Peda?
Peda actually freezes pretty well. Be sure to pack it into an airtight container and freeze for up to 3 months. Defrost at room temperature.
Why is my Mango Kesar Peda sticky?
Sticky peda can be down to three separate issues:
The Peda mixture needs to cook for longer.
Not enough fat in the mixture.
Too much sugar in the mixture.
How to store Mango Peda?
To store Mango Peda, line an air-tight container with the parchment paper and then store it. This stays fresh for 4-5 days at room temperature when kept in a cold and dark place.
Chef’s Notes + Tips
- If your peda mixture begins to develop brown spots, it means either the heat is too high or you’re not stirring it enough. Keep it moving all the time to prevent burnt milk flecks.
- Always cook on low flame and stir continuously.
- To test if the mixture is cooked perfectly, take a little mixture and roll to make a ball. If it rolls out without sticking, then it is ready.
- Do not overcook this mango kesar peda, or else it will become chewy.
- This mango peda keeps well in an airtight container for up to a week. Keep refrigerated and allow to come to room temperature before serving.
- This recipe uses milk powder. If you don’t want to use milk powder, then replace it with crumbled khoya.
- I used full fat milk powder in this recipe but if you don’t have just use skimmed milk powder.
- I used fresh mango puree for this recipe, but you can also use frozen mango or store-bought mango pulp.
- Always use a non-stick pan for making this peda. It prevents it from sticking to the pan.
- I garnished mango kesar peda with rose petals and pistachio flakes. However, you can use any other dry fruits and nuts of your choice.
How much Mango Kesar Peda does this recipe make?
This recipe makes approximately 15-16 small pedas.
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Learn how to make Halwai Style Perfect Mango Kesar Peda with me: 5 ingredients and 15 minutes time is all you need. This Mango peda has the PERFECT HALWAI WAALA BITE & tastes super delicious.
[cooked-sharing]
Heat a non-stick kadahi / pan and add ghee and allow it to melt.
Add mango puree and stir until it has completely mixed.
When slightly warm turn the flame low and stir continuously and cook for 2-3 minutes.
Add milk powder in batches and stir well to combine. The mixture will become thick in appearance.
Cook the mixture over a very low heat, stirring all the time to ensure it doesn’t catch and burn on the base of the kadahi.
Once the peda mixture begins to come away from the sides, at about 1-2 minutes mark, add sugar and kesar strands soaked in milk. Continue to stir for a further few minutes.
Around the 5 minutes mark, the peda mixture should be thick. Once it forms a soft mass that comes away from the sides of the kadahi and into a ball, it is ready.
Transfer into a greased plate and allow to cool for 10-15 to room temperature.
Make peda with the cooled mixture, about 2 cm in diameter. It’s really important to roll them firmly between your hands to ensure there are no cracks. Press with thumb to give shape of peda.
Do this for all the pedas – you should have around 16.
I garnished mango kesar peda with rose petals and pistachio flakes. However, you can use any other dry fruits and nuts of your choice.
To store, line an air-tight container with the parchment paper and then store it. This stays fresh for 4-5 days at room temperature when kept in a cold and dark place.
Refrigerate the container to increase the shelf life of this peda. Mango kesar peda keeps well for up to 15 days when kept in the refrigerator.
Ingredients
Directions
Heat a non-stick kadahi / pan and add ghee and allow it to melt.
Add mango puree and stir until it has completely mixed.
When slightly warm turn the flame low and stir continuously and cook for 2-3 minutes.
Add milk powder in batches and stir well to combine. The mixture will become thick in appearance.
Cook the mixture over a very low heat, stirring all the time to ensure it doesn’t catch and burn on the base of the kadahi.
Once the peda mixture begins to come away from the sides, at about 1-2 minutes mark, add sugar and kesar strands soaked in milk. Continue to stir for a further few minutes.
Around the 5 minutes mark, the peda mixture should be thick. Once it forms a soft mass that comes away from the sides of the kadahi and into a ball, it is ready.
Transfer into a greased plate and allow to cool for 10-15 to room temperature.
Make peda with the cooled mixture, about 2 cm in diameter. It’s really important to roll them firmly between your hands to ensure there are no cracks. Press with thumb to give shape of peda.
Do this for all the pedas – you should have around 16.
I garnished mango kesar peda with rose petals and pistachio flakes. However, you can use any other dry fruits and nuts of your choice.
To store, line an air-tight container with the parchment paper and then store it. This stays fresh for 4-5 days at room temperature when kept in a cold and dark place.
Refrigerate the container to increase the shelf life of this peda. Mango kesar peda keeps well for up to 15 days when kept in the refrigerator.
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