Mango Peda

Super soft mango pedas made with Ricotta cheese ,mango pulp, milk powder and sugar and delicately flavored with saffron and cardamoms. These Ricotta cheese mango pedas are super easy to make as we are using ready, canned mango pulp and ricotta cheese to make a mango flavored khoya/mava. Once the  mango khoya is ready we combine it with milk powder and sugar to make super soft pedas.

I had made Mango Semolina Cake,using canned mango pulp and had some Mango pulp left over and I wanted to make pedas since they are my daughters favorite. Of course, I had to completely tweak the peda recipe to incorporate the pulp.

The pedas turned out super soft and delicious and were a big hit at my daughters graduation party. The whole tray was gone in minutes. This was a trial and if my dish doesn’t come out as planned, I keep going back and making changes till I am happy with the outcome and only then it gets published.

But it obviously was a success since it got over so quickly. I had made Ricotta cheese pedas many years back and since I learnt how to make kalakand in the microwave in 6 minutes ,that became my go to recipe and the peda recipe was relegated somewhere in the background.

After the successful trial of mango peda, i am looking forward to some new variations! I loved the mava/khoya(dry condensed milk solid) that was created by drying up the ricotta cheese and the possibilities of Indian desserts that call for mava /khoya are endless!

Some other quick and easy recipes to try are-

Doodh Peda in 4 minutes/Instant Microwave Peda Recipe

Instant Kesar Peda/Kesar Penda

24 Easy Indian Desserts Ready in 10 Minutes

Mango Ice Cream-No Churn No Eggs

Kova Kajjikaya-Easy recipe using frozen coconut and Instant Khoya

Here is the written recipe followed by the step by step pictorial one-

Mango Peda with ricotta cheese and milk powder

Aanchal Gupta

Super soft mango pedas made with Ricotta cheese, mango pulp ,milk powder and sugar and delicately flavored with saffron and cardamoms.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dessert, fasting, Indian Dessert, Indian Sweets, Mithai, vrat

Cuisine Indian

Servings 30 -35 pedas

Equipment

• 1 pan
• 1 spatula
• 1 measuring cups and spoons

Ingredients

  

1x2x3x

• 15 oz/425 gms Full fat Ricotta Cheese
• 15 oz/425 gms mango pulp I used canned
• 1 cup sugar powdered fine
• 1 1/2 cups full fat milk powder I used Nido brand
• 2 tbsp ghee
• Few strands of saffron
• 1/8 tsp green cardamom powder/elaichi powder

Instructions

 

• Cook Ricotta cheese, mango pulp,saffron,green cardamom powder and ghee in a pot on low to medium heat till it thickens and comes together and leaves sides of pan,about 35-40 minutes.
• While the Ricotta mixture is warm, add sugar and milk powder and knead into a dough.
• Cool and let dough rest for 30 minutes.
• Grease your hands with a little bit of ghee and make pedas.
• Decorate with saffron,nuts or more cardamom powder

Notes

The Ricotta cheese will liquify first and splatter a bit. The liquid in the Ricotta and mango pulp will evaporate and thicken to form mava. The sugar needs to be very finely ground. Mix the sugar and milk powder while the mava is still warm, not hot and not cold. Add some ghee if you need to bring the dough together.

Keyword mango khoya, mango peda, mango peda from ricotta cheese, ricotta cheese khoya, ricotta cheese penda

Tried this recipe?Let us know how it was!

Ingredients

Mix Ricotta cheese, mango pulp, ghee, saffron and cardamom powder

Cook on medium to low heat till it comes together

Take a little piece and press in your palm, if it gets finger marks, your mava/khoya is ready

To WARM dough add milk powder and finely powdered sugar

Knead together into a soft dough(use a little bit of ghee if needed) and cover and set aside for 30 minutes

Shape into pedas and decorate with saffron, nuts or cardamom powder.