Mango Pedas Recipe – Authentic Indian Sweet with Saffron & Cashews

Last Updated on 2 months by Neha Deshmukh

Mango Pedas Recipe – Authentic Indian Sweet with Saffron & Cashews

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian mithai. Today, I’m sharing one of my absolute favorites – Mango Pedas! These little bites of sunshine are incredibly delicious, surprisingly easy to make, and perfect for festivals, celebrations, or just a cozy afternoon treat. I first made these for Diwali a few years ago, and they were a huge hit with family and friends. Let’s get started!

Why You’ll Love This Recipe

These Mango Pedas are more than just a sweet treat; they’re a little piece of happiness. The vibrant mango flavor, combined with the richness of ghee and cashews, and the delicate aroma of saffron, is simply divine. Plus, they come together relatively quickly, making them perfect even when you’re short on time. They’re also wonderfully customizable – I’ll share some fun variations later!

Ingredients

Here’s what you’ll need to create these delightful Mango Pedas:

• 2 tbsp ghee / clarified butter
• ¼ cup milk (120ml)
• Few saffron / kesar threads
• 1 cup mango pulp (approximately 2 medium mangoes, pureed)
• ¼ cup sugar (50g)
• 1 cup milk powder (approximately 100g)
• ¼ cup cashew powder (approximately 30g)
• ¼ tsp cardamom powder

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your pedas.

Ghee/Clarified Butter: Types & Substitutions

Ghee is key to that authentic flavor. I prefer using homemade ghee, but good quality store-bought works beautifully too. If you absolutely can’t find ghee, you can substitute with unsalted butter, but the flavor won’t be quite the same.

Saffron/Kesar: Quality & Blooming Techniques

Saffron is precious! A little goes a long way. Look for deep red threads – that indicates good quality. To get the most flavor, “bloom” the saffron by soaking it in a tablespoon of warm milk for about 10-15 minutes before adding it to the mixture. This releases its beautiful color and aroma.

Mango Pulp: Fresh vs. Store-Bought

Fresh mango pulp is amazing if mangoes are in season! Just peel and puree 2 ripe mangoes. However, good quality store-bought mango pulp works perfectly well, especially when fresh mangoes aren’t available. Make sure it’s 100% mango pulp with no added sugar.

Cashew Powder: Making Your Own vs. Store-Bought

You can buy cashew powder, or easily make your own! Simply grind cashews in a food processor until finely powdered. Be careful not to over-process, or you’ll end up with cashew butter! I sometimes make my own because it tastes fresher.

Milk Powder: Full Fat vs. Low Fat Options

Full-fat milk powder will give you the richest, most flavorful pedas. However, you can use low-fat milk powder if you prefer. Just be aware that the texture might be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start with the base: In a kadai or heavy-bottomed pan, heat the ghee over low heat. Add the milk and saffron threads (and the milk they’ve been soaking in, if you bloomed them!). Stir to combine.
2. Add the mango magic: Stir in the mango pulp and sugar. Keep stirring until the sugar is completely dissolved.
3. Powder Power: Now, add the milk powder and cashew powder. This is where things can get a little lumpy, so mash everything really well with the back of a spoon to break up any clumps.
4. The Long Stir: This is the most important part! Cook the mixture on low heat, stirring continuously. It will take about 15 minutes, but be patient! You’ll notice it gradually thickening and coming together.
5. Cardamom Kiss: Once the mixture thickens and starts to pull away from the sides of the pan, add the cardamom powder and mix well.
6. Cool & Shape: Transfer the mixture to a greased plate or tray. Spread it out evenly and let it cool for about 5 minutes, until it’s just cool enough to handle.
7. Pedas Time!: Now for the fun part! Shape the mixture into small, round pedas. You can use a peda mould for a professional look, or simply use a fork to create decorative patterns.

Expert Tips

• Low and Slow: Seriously, low heat is your friend here. It prevents the mixture from burning and ensures even cooking.
• Non-Stick is Best: A non-stick kadai is ideal, but if you’re using a regular one, make sure to stir constantly to prevent sticking.
• Grease Well: Don’t skimp on greasing the plate! This will prevent the pedas from sticking and make them easier to remove.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mango Pedas: Substitute the ghee with coconut oil and the milk powder with plant-based milk powder.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your milk powder is certified gluten-free if you have a severe allergy.
• Adjusting Sweetness Level: Feel free to adjust the amount of sugar to your liking. Start with ¼ cup and add more, a tablespoon at a time, if needed. My grandmother always added a tiny pinch of salt to balance the sweetness.
• Festival Adaptations (Holi, Diwali, etc.): Decorate the pedas with chopped pistachios or almonds for a festive touch. During Diwali, I love adding a tiny silver leaf (vark) to each peda!

Serving Suggestions

These pedas are delicious on their own, but you can also serve them with a glass of cold milk or a cup of masala chai. They’re perfect for gifting too – package them in a pretty box for a thoughtful present.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for up to a week, but they might become slightly firmer.

FAQs

What is the best way to prevent the pedas from sticking to the plate?

Grease the plate generously with ghee! That’s the key.

Can I use almond powder instead of cashew powder?

Yes, you can! Almond powder will give the pedas a slightly different flavor, but it will still be delicious.

How do I know when the mixture is the right consistency for shaping pedas?

The mixture should be thick and pull away from the sides of the pan. It should also be soft enough to shape, but not sticky.

What is the shelf life of homemade mango pedas?

They’re best enjoyed within 3-4 days at room temperature, or up to a week in the refrigerator.

Can I add any other flavorings to the pedas, like rose water?

Absolutely! A teaspoon of rose water would be a lovely addition. You could also try adding a pinch of nutmeg or a few drops of vanilla extract.

Enjoy making these Mango Pedas! I hope they bring a little sweetness to your day. Let me know in the comments how they turn out for you!