Sugar free mango peda

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. Milk powder sweets are easy to make. Everyone loves it. You can easily make mawa at home and then add the flavor you like. Magic!

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 spicy mango chutney & 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. No one can resist it in lassi, sandesh, kulfi, kalakand, amrakhand or mango shrikhand. Mango chia pudding and vegan mango smoothie are easy breakfast options.

Jump to:

• Ingredients
• Instructions
• Storage
• Related recipes
• Mango peda recipe

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.

Health benefits of mangoes

1. They are full of Vitamin A and great for eyes.
2. They help manage cholesterol and cleanse skin.
3. It also helps lose weight and alkalize your body.
4. It helps prevent cancer.
5. 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. 

Ingredients

• mawa or khoya
• jaggery/ palm sugar or coconut sugar
• coconut flour / dessicated coconut
• mango pulp
• whole milk
• ghee
• saffron strands soaked in milk

Instructions

1.Blend mango pulp along with jaggery and little milk.

2. Keep this puree aside.

3.Heat ghee in a pan. Add mawa to it.

4.Keep stirring. 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 saffron milk. 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. Take a portion and shape them into 'peda' by using greased hands. Roll them into a small ball and flatten it. Put a thumbprint in the center so that you can use it for garnish.

You may optionally put a sliced pistachio on top or chopped pistachios as per your choice.

Storage

Store it in an airtight container for upto a week.

Related recipes

• Mathura peda Recipe | Mawa peda recipe with jaggery
• Top Holi Recipes
• Mango smoothie
• Mexican mango salsa
• Vegan chia pudding
• Mango garlic pickle

 Conclusion : Mango peda is a great way to use mangoes when in abundance. You can also freeze the pulp when in season and enjoy this recipe in winters.