Chewy Aam Pedha / Mango Fudge is one of the quickest way to prepare fudge. These can be prepared and served during festive seasons.
Whenever I crave for something sweet, I prefer Indian sweets – rich, tasty with lots of texture , color and flavors. I always try to make modifications to original desserts wherever possible to give it a different touch and style. Last year for Diwali , I had prepared lots of Indian sweets and you can check them out right here in my blog and among them, Mysore pak and nutty wheat ladoo were a big hit and enjoyed by friends and family .
Pedha is one Indian sweet which takes lot of patience to prepare if you make it traditionally by cooking milk upto the consistency required to bind it. If you are interested in traditional Goan Pedha, I have posted it’s recipe. But I don’t have lot of patience every time I cook, so try to look for shortcuts while cooking. In today’s pedha recipe, I used condensed milk and milk powder to make the process faster.
These pedas are chewy in texture and not like normal soft ones because mango puree is used in these. Few days back we had bought Kesar mango puree from the store and it was lying there in the refrigerator, and since we had enough of regular mango lassi, mango jam, etc. I thought of preparing something different this time. So used it in making pendas. If you have fresh mangoes, you can use can make puree and use them.
Preparation time: 10 Minutes
Cooking Time: 20 Minutes
Yields : 25-30 Pieces
- 1 1/2 Cups of mango puree(I used sweetened store bought one)
- 1 Cup Milk Powder
- 3/4 Cup Sweetened condensed milk
- 2 Tablespoons Ghee/Clarified butter + little extra for greasing your palms and plate
- 1 Teaspoon Cardamom powder
- 1 Tablespoon cornstarch
- Few slit almonds for garnishing (Optional)
Prepare cornstarch paste by mixing in a tablespoon of cornstarch in a tablespoon of cold water.
Grease a plate with some ghee and keep aside.
In a big bowl, mix together, condensed milk and milk powder until smooth paste .
Add 2 tablespoons melted ghee . Mix again and keep aside.
Take mango puree in a non stick saucepan kept on medium heat. Saute it for about 5-6 minutes.
Add the prepared milk paste in the puree and mix well.
Let it cook on medium high heat. Stir it often. Once the mixture starts bubbling, add the prepared corn starch paste and continue cooking.
Stir it often . Keep scraping the bottom and the sides of the pan.
After about 10 minutes, add cardamom powder and continue cooking till the mixture starts leaving the pan and forms into a dough.
Remove it on a greased plate and let the mixture cool down for about 5 minutes.
After about 5 minutes, lets shape them up.
Grease your palms with ghee and take a tablespoon of the mixture on your palm and shape up into a ball.
Press it a little to give it a disc shape and place on a plate. I have used my icing tip coupler to slightly press on these pedhas in order to make a design, but you can skip this step if you like them plain . Repeat for all and then you can just press 1 or 2 slit almonds on top of each pedha.
Enjoy your dessert and make sure to refrigerate them . Place a parchment paper(Butter paper) between each pedha while stacking. They should be consumed within a week.