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Mango Elaichi Doodh Peda

The king of fruits is here to slay. Mango season is ending soon and the ideal way to wind-up summer is with some sweetmeat. Doodh peda is a classic khova based dessert that takes HOURS to make. To cut down the cooking time, we have replaced it with milk powder. Mango and elaichi add a refreshing summer touch to this traditional festival mithai.

Servings - 20 pedas
Difficulty Level - Easy
Preparation Time - 10 mins
Cook Time - 60 mins

Ingredients

  • 15 ml ghee
  • 30 ml milk
  • saffron strands
  • 120 ml mango pulp
  • 25 g sugar
  • 60 g milk powder
  • 20 g cashew powder
  • 5 g Master Cook Elaichi, powdered
  • Slivered almonds to garnish

Servings: 20
Amount per serving  
Calories 39
% Daily Value*
Total Fat 1.9g 2%
Saturated Fat 0.6g 3%
Cholesterol 2mg 1%
Sodium 16mg 1%
Total Carbohydrate 4.4g 2%
Dietary Fiber 0.3g 1%
Total Sugars 3.4g  
Protein 1.6g  
Vitamin D 0mcg 0%
Calcium 40mg 3%
Iron 0mg 1%
Potassium 26mg 1%

Procedure

  • In a kadai, whisk ghee, milk, saffron and mango pulp together.
  • Turn the flame on and add the sugar to this.
  • When dissolved, whisk in the milk powder, cashew powder and the ground cardamom.
  • On a low flame, keep whisking until it thickens and starts separating from the pan.
  • It’ll be ready when it forms one mass and holds its shape.
  • Let cool so you can handle it with your hands.
  • Grease your hands with ghee and form bite sized balls from the dough.
  • You may garnish it with slivered almonds and serve.

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