Mango Kesar Peda

Cook along · 11 steps

Method

1. 1

   Peel and chop 2 saffron mangoes. Blend into a smooth pulp in a blender. Set aside.

2. 2

   Soak 7-8 saffron strands in ¼ cup warm milk for 1 hour.

3. 3

   Pour the mango pulp into a pan. Cook on low flame for about 5 minutes until it thickens and most of the moisture evaporates.

   

4. 4

   Add the saffron milk. Mix and continue cooking on low flame for about 8 minutes total until the mixture is thick. Remove to a bowl.

5. 5

   In the same pan, add 200g khoya. Cook on low flame for 3-4 minutes, stirring continuously, until smooth.

6. 6

   Add the thickened mango pulp to the khoya. Mix well on low flame. Cook for 4-5 minutes until the mixture thickens and holds together — about 8-9 minutes total.

   

7. 7

   The mixture should not be too wet or it won't hold shape. Remove from heat and let it cool completely to room temperature — about 3-4 hours.

8. 8

   Once cooled, mix with a spoon — do not use hands as the heat will make the mixture loose.

9. 9

   Take small portions and shape into pedas with light hands. Press crushed almonds and pistachios on top.

   

10. 10

    Store at room temperature for up to 2 days or refrigerate for 4-5 days.

11. 11

    Offer to Lord Jagannath with tulsi leaves.