Mango Doodh Peda

BM #73 Week 2 Day 2 - 

For the second sweet treat in this series, check out this mango flavored doodh peda which is a delight to have and can be whipped up in under 30 minutes.


Mango Doodh Peda

Ingredients - 

Milk Powder 1 cup
Milk 1/4 cup
Ghee/Butter 2 tsp
Mango Pulp 1 1/2 cups
Sweetened Condensed Milk 3/4 cup
Coconut Powder 1/2 cup
Roasted Cashews for topping


Mango Doodh Peda

Method Of Preparation -


Make a smooth paste of ghee, milk powder and milk. Set aside.

In a heated non stick pan, cook the mango puree until it thickens a little about 3-4 minutes.

Add in the milk powder paste and cook the mixture while whisking it vigorously. Then add in the condensed milk and the coconut powder. 

Keep mixing it and making sure the underside doesn't get burnt. [It took about 10-12 minutes]

After the mixture comes together as a single mass, transfer onto a greased plate and allow it to cool.

When it is slightly warm, pinch small portion of the mixture with greased hands and roll into a smooth ball and press down a cashew to slightly flatten it. Continue to shape the rest of the mixture similarly.

Serve as a dessert. Perfect for parties / religious events.




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73.

Preparation Time 25-30 minutes
Makes 30
Posted by Harini-Jaya R on Saturday, February 11, 2017

8 comments

  1. Priya Suresh Says:
  2. Absolutely delicious and very irresistible doodh peda, lovely presentation there.

     
  3. This peda sounds too delicious..

     
  4. never had mango peda before! looks cool!

     
  5. Anything with mango I am all up for it. Yummm

     
  6. Pavani N Says:
  7. Wow, mango in peda -- that sounds soooo delicious.

     
  8. Wow love the peda mango in peda is new to me but I am sure they will taste yum.

     
  9. Suma Gandlur Says:
  10. That is a delicious twist to the already yummy peda. A treat for mango lovers.

     
  11. Srivalli Says:
  12. What a delightful looking pedas!..very nicely presented..

     
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