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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
Cook Time 30 minutes
Total Time 35 minutes
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
  

  • 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
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