MANGO PULP - 1 CUP
firstly, in a large kadai heat 2 tbsp ghee, ¼ cup milk, few thread saffron and 1 cup mango pulp.
stir well making sure everything is well combined.
SUGAR - 1/4 CUP
now add ¼ cup sugar and stir until sugar dissolves completely.
MILK POWDER - 1 CUP
further, add 1 cup milk powder and ¼ cup cashew powder.
mix well making sure the mixture is well combined.
mash well making sure there are no lumps present.
COOK - MEDIUM FLAME
keeping the flame on low, stir continuously. the mixture thickens after 5 minutes.
further, add ¼ tsp cardamom powder and mix well.
and after 15 minutes, the mixture starts to separate the pan and holds shape. do not overcook as the peda hardens.
transfer the prepared mixture into a greased plate and spread uniformly.
COOL - 5 MINUTES
cool for 5 minutes, and start preparing ball-sized peda.
design using the flower mould. you can also decorate using a toothpick or fork.
READY TO EAT
finally, serve mango peda for a week when stored in an airtight container.