Monday, November 12, 2012
#244 Happy Diwali with Mango Badam Peda
It's the festival of lights again this year and I'm welcoming Diwali with a sweet for goddess Laxshmi. Happy Diwali!!
By now you probably have an idea of how food and drink are such an integral part of every Indian festival, whether it is tradition or a religious celebration. Once again we make the most luxurious snacks for special ocassions. Pedas are generally made of milk fat and sugar as a special delicacy.
The juice of a perfectly ripe mango gives this peda just enough fruitiness to add a slight hint of mango in the back of your tongue just as you take the first nutty bite into one of these. Isn't it amazing how a small touch or change in flavor can take an original recipe over the top and give it a creative taste? Try this one and you will agree with me!
1 cup whole almonds
1 ripe mango
1 cup whole milk
1/4 tsp cardamom powder
1/2 can sweetened condensed milk
1 Tblspn sugar
1. Soak the Almonds in 1 cup milk overnight.
2. Peel the skins off (they come off easily) or use slivered almonds instead
3. Grind the almonds to a puree/paste using a bit of the milk(use the milk sparingly-just enough to grind the almonds).
4. Skin and chop mango , blend and strain the puree out,(instead you may use fresh mango puree equal to the puree of one mango.)
5. Grease a small plate with ghee/clarified butter.
6. Add both mango and almond puree into a thick bottomed pan over
A medium fire.
7. Add the condensed milk and sugar and stir well until the mixture comes together and the sugar melts.
8. Once the mixture becomes a solid mass, add the cardamom and mix well together.
9. Slowly incorporate the ghee little at a time mixing and stirring until all the ghee is used up and once the mixture starts getting a shine the ghee slowly starts to separate out. Remove from fire.
10. Let the mixture cool until just warm enough to roll into cherry sized balls, press with a finger to form an indentation Sprinkle with slivered almonds and serve.
Labels: NORTH INDIAN