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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