This is a continuation of the crate of Mangoes, the second on the list of things I made with that delicious crate of Mexican Mangoes
What started off as a barfi somehow ended up as Peda – Then I knew why of course, it was the condensed milk that would not allow the mango to get crystallized with the sugar like it would normally in a burfi – It was really a hit with the family.
So here goes
1 can of condensed milk
Pulp of 6 ripe mangoes
½ cup sugar
1tsp each of saffron and cardamom powdered
15 -20 raw cashews crushed
6 tbsp of ghee + 1tsp of ghee for greasing pan
Get your arms ready for a workout!!
Get a heavy wide mouthed pan
Add the sugar with 2 tsp of water and allow it to bubble
Pour the condensed milk in
Puree the mangoes to fine smooth paste
Add to the condensed milk and stir the two together
Add the powdered cashews and 3 tbsp of ghee
For the first 8 minutes, keep the flame on high
Add the cardamom and saffron and keep stirring
Add 3 more tbsp of ghee
Once you see the thickening starting to happen, lower the flame to medium and continue stirring until the stirring becomes difficult and the mix comes right off the sides of the pan in one whole lump.
With a tsp of ghee grease the pan Pour in a pan and cool
When it is still fairly warm, make balls and press the middle with thumb and stick a nut of your choice in the middle – I used pistachios
It tastes better the day after and thereafter J
Enjoy with loved ones.
Sending this to Karaasaram’s Healing Foods Mango Event