MANGO PULP - 1 CUP

firstly, in a large kadai heat 2 tbsp ghee, ¼ cup milk, few thread saffron and 1 cup mango pulp.

1

STIR WELL

stir well making sure everything is well combined.

2

SUGAR - 1/4 CUP

now add ¼ cup sugar and stir until sugar dissolves completely.

3

MILK POWDER - 1 CUP

further, add 1 cup milk powder and ¼ cup cashew powder.

4

MIX WELL

mix well making sure the mixture is well combined.

5

BREAK LUMPS

mash well making sure there are no lumps present.

6

COOK - MEDIUM FLAME

keeping the flame on low, stir continuously. the mixture thickens after 5 minutes.

7

CARDAMOM POWDER

further, add ¼ tsp cardamom powder and mix well.

8

HOLDS SHAPE

and after 15 minutes, the mixture starts to separate the pan and holds shape. do not overcook as the peda hardens.

9

SPREAD SLIGHTLY

transfer the prepared mixture into a greased plate and spread uniformly.

10

COOL  - 5 MINUTES

cool for 5 minutes, and start preparing ball-sized peda.

11

CREATE DESIGN

design using the flower mould. you can also decorate using a toothpick or fork.

12

READY TO EAT

finally, serve mango peda for a week when stored in an airtight container.

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