Mango Peda is one of those magical sweets that captures the essence of summer in every bite. I remember the first time I tried making these at home – I was amazed at how something so delicious could come together with just a few simple ingredients. The creamy texture of paneer pairs beautifully with sweet mango pulp, while saffron adds that special touch of luxury. These little golden balls of joy are perfect for festivals, celebrations, or whenever you want to treat yourself to something truly special.
About the Recipe
This Mango Peda recipe brings together the best of traditional Indian sweets with the tropical sweetness of mangoes. What makes this recipe special is how it transforms simple ingredients into something extraordinary. The combination of fresh mango pulp and homemade paneer creates a texture that’s both creamy and satisfying. Unlike store-bought sweets, you control the sweetness and quality of every ingredient. The saffron not only adds a gorgeous color but also brings that distinctive aroma that makes these pedas truly irresistible.
Why You’ll Love This Recipe
You’ll fall in love with how easy this recipe is to follow, even if you’ve never made Indian sweets before. The cooking process is forgiving, and the results are always impressive. These pedas have the perfect balance of sweetness and mango flavor that isn’t overpowering. They’re naturally rich and satisfying, so a little goes a long way. Plus, they look surely stunning on any dessert table with their golden color and pistachio garnish. The best part? They taste even better than expensive store-bought versions, and your friends will be asking for the recipe.
Cooking Tips
Keep stirring constantly once you add the sugar to prevent sticking and burning. The mixture is ready when it pulls away from the sides of the pan easily. Don’t skip cooling the mixture completely before shaping – hot mixture is impossible to handle. Apply just a tiny bit of ghee to your palms when rolling the balls. If the mixture feels too soft, cook it for a few more minutes until it firms up.
Serving and Storing Suggestions
This recipe makes about 15-20 pedas and takes roughly 45 minutes to prepare and cook. Serve these beauties at room temperature for the best flavor and texture. Store them in an airtight container in the refrigerator for up to one week. They taste great chilled too. These pedas are perfect for festivals, dinner parties, or as a sweet ending to any Indian meal.
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Nutrient Benefits
Mango Peda offers several nutritional benefits thanks to its wholesome ingredients. Mangoes provide vitamin C, vitamin A, and antioxidants that support immune health. Paneer contributes high-quality protein and calcium for strong bones. Milk powder adds extra protein and nutrients. While these are treats to enjoy in moderation, they do provide some nutritional value along with their delicious taste.
Mango Peda
Ingredients
- 1 cup Mango Pulp
- 2 cup Paneer
- 2 cup Sugar
- 1/4 cup Milk Powder
- few Saffron Strands soaked in little milk
- 1 tsp Ghee
- 2 tsp Pistachios
- 1/4 cup Water
Instructions
- Dilute the milk powder with water.
- Grate the paneer and keep it.
- To a pan, and the mango pulp and and cook for 5 minutes.
- Add the grated paneer, sugar and mix thoroughly.
- Keep stirring until the sugar is dissolved.
- Add the saffron, diluted milk powder and cook for 10 minutes in medium flame.
- Keep stirring until the mixture is not sticking to the pan.
- Remove from flame and cool down.
- Add ghee to your palm, make small balls using the mixture.
- Decorate with pista and serve.
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Frequently Asked Questions
Can I use store-bought paneer instead of grating fresh paneer?
Yes, you can without a doubt use store-bought paneer. Just make sure it’s fresh and soft. Grate it finely or crumble it well with your hands. If the paneer feels too firm, you can soften it by soaking in warm water for 10 minutes before using.
What if I don’t have saffron strands for this recipe?
You can skip the saffron if you don’t have it, though it does add a lovely flavor and color. As an alternative, you could add a pinch of cardamom powder for fragrance. The pedas will still taste amazing without saffron – they’ll just be a bit lighter in color.
How do I know when the mixture is cooked enough?
The mixture is ready when it stops sticking to the bottom and sides of the pan. It should come together as one mass and pull away easily when you stir. This usually takes about 15-20 minutes total cooking time, but keep watching and stirring.
Can I make these pedas without sugar for a healthier version?
You can try using natural sweeteners like dates paste or jaggery powder, but the texture might be slightly different. Start with less sweetener since you can’t remove it once added. The cooking time might also vary, so watch the mixture carefully.
