As our most prominent festival Navaratri is approaching, I decided to share some sweet recipes which I make regularly during festive occasions. One among them is this Mango Kesar peda which is our favourite (especially mine as I love mangoes and sweets. So this is a heaven made match for me ❤️❤️)

Navaratri during childhood meant pooja days in Kerala as books were kept in front of Goddess Saraswati for blessings and we would take it on the 10th day ie on Vijaya Dashami day. {I would actually be more happier that pooja days meant no school and no studies too. 😀😀}

After marriage, in my husband’s home, they follow satvik meals all through the 9 days of Navaratri and don’t eat onion or garlic. On Vijaya Dashami day, there is a family get together and we enjoy a “navve javan” or new meal meaning we are celebrating a new beginning. We prepare huge number of dishes and eat them together while chattering our hearts off. {Yes, they all are as talkative as me and I am their leader “Ammi” as they call me! 😀}

We usually take vacations to India during this time to be with the family during “navve javan”. This will be the first year we will be missing it due to Covid situation.

Anyhow, I hope to celebrate the Navaratri days and Vijaya Dashami by making sweets, enjoying simple satvik meals and most importantly remembering Goddess Durga in all her forms. Essentially, celebrate to remember that good always triumphs. So, never let your goodness diminish even in difficult times and keep praying.

So here is the recipe for the peda. Hope you all try and love it too. Happy cooking! Shubh Navaratri and Vijaya Dashami to all of you! 🙏

RECIPE:

Ingredients: {Makes about 12 pedas}

1 1/2 Cups Milk Powder ( full fat milk powder)

1 Cup thick Mango Pulp (fresh or canned) * I use Mother’s recipe brand of Alphonso mango pulp

2 Tbsp Jaggery powder ( can skip if using sweetened mango pulp)

1 Tbsp Ghee

1/4 tsp Cardamom powder (optional)

Saffron strands to garnish on top of the peda

{ I have doubled the measurements in the below pictures and hence the quantity seems so much. It yielded me 24 pedas.}

Step by step recipe:

1. Take milk powder, mango pulp and jaggery powder in a bowl.

2. Mix well using a spatula so that the mixture is free from lumps.

3. Heat ghee in a non stick pan and add this mixture. Keep the flame on medium.

4. Keep stirring on medium flame till the mixture starts to thicken and leaves the sides of the pan. Add cardamom powder and mix well. Takes about 8 to 10 mins.

5. Remove from the flame and allow it to cool completely. Take a small ball of the mixture and press between your palms to bring to the shape of the peda. If you find it difficult to shape them, grease your palms with ghee and they will come out well.

6. Repeat the same with the rest of the mixture. I also made some small pedas for my kids as it looks cute to them. Garnish with saffron strands.

Notes:

* This ratio of ingredients lead to very soft pedas. If you like slightly harder pedas, then reduce mango pulp to 3/4 Cup instead of 1 Cup.

* I used regular milk powder available at grocery stores. I live in Qatar and the brands available here are local to this region. You can use Nestle milk powder or any full fat milk powder.

* The mixture will be very soft when hot. It will turn hard as it cools down. For quicker hardening of the mixture, you can refrigerate the mixture for some time and then form pedas. The pedas will harden as they are kept in room temperature.

* I refrigerate them in an airtight container so that they last well. They last well till 4 days if handled well. Mine got finished off by then.

* I have used both sweetened mango pulp and unsweetened ones to make this. Sweetened mango pulp does not need the addition of jaggery while unsweetened ones requires the little amount of jaggery powder.

* Be careful to stir the mixture on medium flame as high flame can burn the mixture.

* You can also add saffron strands into the mixture but I prefer to garnish as they look pretty.

Update: I am getting many messages about what other option is available for those who don’t have mango pulp. If mango pulp is not available, there is another peda which I make with milk powder and condensed milk. For 1 tin condensed milk ie 397 grams, mix 1 and 1/2 Cups milk powder. Heat ghee and add Kesar. Pour this mixture and cook till it leaves the sides of the pan. Then make pedas. Though it’s not as healthy, tastes very delicious. I have made this peda many times and it comes out perfect each time.