Mango Pedas

This is a continuation of the crate of Mangoes, the second on the list of things I made with that delicious crate of Mexican Mangoes

What started off as a barfi somehow ended up as Peda – Then I knew why of course, it was the condensed milk that would not allow the mango to get crystallized with the sugar like it would normally in a burfi – It was really a hit with the family.

So here goes

Ingredients

1 can of condensed milk

Pulp of 6 ripe mangoes

½ cup sugar

1tsp each of saffron and cardamom powdered

15 -20 raw cashews crushed

6 tbsp of ghee + 1tsp of ghee for greasing pan

Preparation

Get your arms ready for a workout!!

Get a heavy wide mouthed pan

Add the sugar with 2 tsp of water and allow it to bubble

Pour the condensed milk in

Puree the mangoes to fine smooth paste

Add to the condensed milk and stir the two together

Add the powdered cashews and 3 tbsp of ghee

For the first 8 minutes, keep the flame on high

Add the cardamom and saffron and keep stirring

Add 3 more tbsp of ghee

Once you see the thickening starting to happen, lower the flame to medium and continue stirring until the stirring becomes difficult and the mix comes right off the sides of the pan in one whole lump.

With a tsp of ghee grease the pan Pour in a pan and cool

When it is still fairly warm, make balls and press the middle with thumb and stick a nut of your choice in the middle - I used pistachios

It tastes better the day after and thereafter J

Enjoy with loved ones.

Sending this to Karaasaram's Healing Foods Mango Event