Mithai, but make it fusion! Mango mixed with Tajin is the best combination I can think of! Now imagine that in some yummy Diwali mithai and you’ve got a winner!
Ok guys! We’re just a few days away from Diwali and while I said my last recipe would be the finale of my Diwali series, I wanted to leave ya’ll with just one more sweet treat! A fun twist on your traditional mithai to add a little spice to this festival season! As much as I love sweets and treats during Diwali time, the absolute best part, is the mithai! It’s just an excuse to stuff your face with all the yumminess you desire! Honestly, I love mango and I am so missing having a big bowl of mango covered in Tajin for the most delicious, tangy taste! Now imagine putting those flavors into your mithai? That’s where I bring to you Mango Tajin Peda! This sweet, fudgy recipe is so easy and so delicious, you’ll want to keep grabbing for more! It’s a bit of a labor of love as you do need to stand and watch the stove as you are cooking this, but the end result is so worth it! The sweetness from the mango and condensed milk, mixed with the cardamom and tajin make sure a perfect combination that will bring you back to that summer bowl of fruit, but slightly more indulgent!
Here are a few notes to help make this small batch of peda:
- I used Deep Kesar Mango Pulp but you can use any mango pulp, just make sure it is good quality
- I added about 1 tsp of tajin but feel free to adjust according to taste
- I used fresh ground cardamom with my pestle and mortar to achieve a more pungent flavor, but you can use ready made powder as well
- I used Deep Milk Mawa Powder for this recipe
- Make sure you don’t overcook the mixture or it will get hard and you won’t be able to make these
- Get creative with the toppings! I added almond slices and some extra tajin for that final tang, but you can use anything you’d like!
- This recipe can be doubled if you need to make a larger batch
DID YOU MAKE THIS?
Don’t forget to take a photo and tag me if you make this recipe! I love seeing everyone’s creations and fun twists! Hope you guys will give this a try and enjoy it as much as me and my family did!
Mango Tajin Peda
Ingredients
- 2 tbsp ghee
- 1/2 cup mango pulp
- 1/2 cup condensed milk
- 1 cup milk mawa powder
- 1/4 tsp cardamom powder
- 1-1 1/2 tsp tajin + some for topping
- chopped almonds to top
Instructions
- In a non-stick pan, heat 2 tbsp of ghee on medium heat
- Add 1/2 cup mango pulp and mix until combined. Then add the condensed milk and mix thoroughly
- Add 1 cup milk powder and mix for about 5 minutes. Next, add cardamom powder and tajin and combine on medium low heat for about 15 minutes or until the mixture starts to leave the pan and holds it shape. Don't overcook or peda will get hard
- Transfer mixture to a greased plate and spread evenly. Let cool for about 5 minutes
- Grease your hands and roll about 1 tbsp peda mixture into a ball. Flatten slightly in the palm of your hands to form a a small disc about 2 inches wide and 1/2 an inch thick
- You can also use a mithai press to shape or a toothpick to create a design on the peda
- Top with a piece of almond and a sprinkle of tajin and let mithai set for a little bit (10-15 minutes)
- Enjoy!
Notes
- I used Deep Kesar Mango Pulp
- Feel free to adjust amount of tajin based on taste preferences
- I used Deep Milk Mawa Powder for this recipe
