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.
