Who doesn't melt at the sight of the creamy tasty peda? Yep, the child in us, still loves to eat a handful. Especially when no one is looking. I love making them with jaggery. Be it an elaichi peda or Mathura peda. Mango recipes are a delight just like mawa based ones. When you combine both, you have a winner at hand. You will always relish a sugar free mango peda. Alternatively, you can also shape it into a barfi if you like.
It is summer here in Australia and also the time for Diwali. Time to gorge on sweets and snacks. However, if you do not have fresh mango, you can use the canned mango pulp for this recipe. Thanks to technology you can now make this recipe even in the winters.
This recipe is for Mango kesar peda although you may or may not add kesar.I love adding saffron to sweets. These few strands give it a great flavor and color.
Natural sweetener used to make the sugar free mango peda
There are various types of sweeteners in the market. You can use erythritol or stevia or a combination of both. The only issue with stevia is an after taste so a combination works. However, if you do not have them, honey or good old jaggery or gur works fine. Honey is also a good sweetener but it is not plant based. Gur comes out of sugarcane during the process of sugar extraction. It is rich in iron and has an earthiness to it.
Nature shows us with time even the sour things turn sweet. Something to ponder when you look at fruit. Raw mangoes are sour and tangy. They are great for pickles be it mango garlic or traditional cut.Ginger Thokku or sweet chunda and chutney like launji. You can also make panna cooler for a refreshing drink and raw mango rice for mains. However, the sweet ones are great for Mexican salsa and amazing desserts. There are many a mango sweet recipes to cherish like mango pudding, tarts, cheese cake. Indian cooking too uses it to its advantage.
Health benefits of mangoes
- They are full of Vitamin A and great for eyes.
- They help manage cholesterol and cleanse skin.
- It also helps lose weight and alkalize your body.
- It helps prevent cancer.
- I love mangoes because they are naturally sweet. This makes them refreshing when you need energy.
Natural sweetness implies you use it to your advantage and add less sweetener.
I try to use natural sugar for sweets as commercial is not good. Hence, jaggery is always at hand. This jaggery based version helps you increase iron content too. Festivals are always a chance to have sweets. Now Diwali is here and so is the chance to satisfy your sweet cravings.
Step-by-step instructions for mango peda
1.Blend mango pulp along with jaggery and little milk.
2. Keep this puree aside.
3.Heat ghee in a pan and add mawa to it.
4.Keep stirring and let it cook until you get it a smooth mix.
5.Add mango puree to it and let is cook on slow flame.
6. Add milk+saffron and let it continue to cook. Keep stirring in between.
7. Add coconut flour/fine desiccated coconut ,this will allow it to thicken.
8. Once it has started coming together, turn off the flame and shape them into 'peda'.
Read the sugar free mango peda recipe below:
- 1 cup mawa 200 gms
- 1.5 cup mango pulp
- 2 tbsp. milk
- 1/3 cup jaggery
- 2 tbsp. coconut flour
- 1 tbsp. ghee
- 5-6 saffron strands with 2 tbsp warm milk
- In a bowl add milk and saffron strands. Mix and keep it aside.
- Blend jaggery,mango pulp with 2 tbsp milk to make a smooth puree.
- Heat a non stick pan and add a spoonful of ghee. Add mawa and let it cook until it is smooth.
- Add mango pulp puree and cook until rawness disappears ,add saffron with milk
- Stir until you get a homogenous mixture, continue cooking on low flame
- Add the coconut flour and let it cook,turn off the heat when the mixture starts coming like a kneaded dough.
- Allow it to cool,Take some amount of mix and make a ball. Flatten the peda using the tip of the thumb.
- Repeat this for the remaining mixture.
- Refrigerate for 2-3 hours.Serve fresh.
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