Soft Mango Peda made with milk powder, are infused with kesar or saffron making for a delicious creamy Indian sweet that can be enjoyed during festivities and special occasions. Peda/Pedha are popular Indian mithais with their rich fudge-like texture and will melt in your mouth.

Mango peda placed on parchment paper.


I love mango flavoured Indian desserts so much. Even though I can get through boxes of Alphonso Mango during the Indian Mango season, I'm still not satisfied! The beauty of mango pulp is that mango based sweets can be enjoyed throughout the year. No restrictions or relying on seasons. 

Often, my Mum would make these quick Mango Peda in the evening when we had some mango ras left over. 

Throughout the year, our readers enjoy reading our mango recipes such as Mango Shrikhand/mathoMango, badam and coconut ladoo and Gujarati Mango Kadhi on our blog. 


Peda are an Indian sweet that bare resemblance to English fudge. Peda are essentially made from milk, whether the milk is boiled and reduced to solids, or by using milk powder and adding sugar and flavouring. 

Peda are always round in shape and have a smooth and creamy finish. 

We love making both traditional and unique Penda in our kitchen. 

Gujarati Rajwadi Peda are quite possibly the richest penda that are made with only whole milk and sugar. They have a mouthwatering grainy or danedar texture that is unique to these peda.

Beautiful white Rajkot na Peda were an original creation on Jagruti's Cooking Odyssey reflecting penda found specifically in Rajkot. 

Chai Peda and Clotted Cream Peda are a fun creation of ours celebrating Anglo Indian fusion flavours. The Chai Peda are made with condensed milk. 

We've also perfected a Sugar-Free Peda recipe with our No added Sugar Slow Roasted Mawa Peda

Instant Kesar Peda in Microwave are a brilliant quick solution.

A plate of stacked mango peda on grey backboard.


Penda in particular are synonymous with gifting or celebrations. In India especially, a box of pedas is guaranteed when a family member, friend or neighbour is celebrating a special day whether that be passing exams, the birth of a child, or even buying a new car! (I wish this happened more in the UK, but alas it doesn't)

With their small bite size pieces, they are also easy to transport.

Penda are mostly plated on a thali during Raksha Bandhan (an Indian tradition celebrating the bond between brother and sister).

Penda are also great for prashad, or holy offerings in temples. I remember my and my brother would always dug through the little sandwhich bag that is given as prashad on Navratri and look for the pieces of penda and leave the nuts for our parents. 

Holi, Janmashtmi and Holi are primetime for rich and exquisite penda. 


Peda and Barfi are both Indian sweets that share similar ingredients however their texture and finishing is quite different. 

Pedas have a soft and smooth texture that melts-in-your-mouth. One bite and you can feel the milkiness release. The mixture is cooked and then hand shaped into separate equal sized balls. 

Barfi is sometimes wrongly described as melt in the mouth but it actually shouldn't be. Like we have explained in our flagship Plain White Barfi, barfi has a flakey texture that is achieved by shortening the milk powder with ghee. A crumbly finish helped along by crushed nuts is what makes barfi separate from peda. 

Barfi mixture is cooled in a square tray and then cut into perfect squares. 

Some of our Barfi recipes that we enjoy throughout the year are Chocolate and Pistachio BarfiNutella Barfi and Millionaires Barfi.

Barfi and Peda are both brilliant carriers of flavour so there are a lot of variations out there. Our 19 Best Barfi Peda encompasses all of our classic recipes

A plate full of mango peda placed on grey coloured backboard


◉ Mango Pulp - mango pulp provides the beautiful yellow-orange colour and a burst of exotic mango flavours. We gave used tinned kesar mango pulp here but you can also use fresh mango pulp when in season. 

◉ Saffron - saffron imparts its own opulent flavour and colour. A little saffron goes a very long way. 

◉ Milk Powder - you will need full fat or full cream milk powder for this recipe

◉ Sugar - use granulated white sugar 

◉ Double cream - a few spoons of double cream 

◉ Ghee - a dab of homemade desi ghee gives that classic Indian mithai smell and flavour that is unbeaten

For garnishing:

◉ Pistachio nut slivers

◉ Saffron strands 


The method can be broken down into key steps:

1. Cooking the mango pulp

2. Making the peda dough

3. Shaping the peda

Cooking the Mango Pulp 

Firstly, heat a little ghee with the mango pulp in a heavy-bottomed non-stick pan

Keep stirring and cooking until the mango pulp has reduced by half

This step removes the excess moisture from the mango puree

Making the Mango Penda Dough

Now we made the peda dough using milk powder

Add milk powder to the reduced mango pulp and cook on a medium heat whilst continually stirring.

Add double cream that has been infused with saffron - simply add a pinch of saffron strands to double cream and allow to sit for 20-30 mins. The longer the cream will sit, the deeper and richer the flavour and colour

Add granulated sugar. The mando pulp alone will not be sweet enough so we have to add a little more sugar to the recipe

Cook the mixture on a low to medium heat, constantly stirring and ensuring it doesn't stick to the bottom or sides of the pan. 

Add a spoon of ghee whilst it is cooking to get a silky finish.

It is important here to make sure that you do not cook the mixture until it is completely dry. As the dough cools, it will become thicker and the correct consistency. 

Once the dough begins leaving the sides of the pan, it is done. Overcooking will cause cracks when it comes to moulding the peda. They may also become chewy. 

Allow the mixture to cool for about an hour or two before shaping the peda.

Too warm and the peda dough will still be too soft and not shape but too cold and the peda will begin to crack

Different ways to shape Peda

There are a variety of ways you can shape the peda. 

Previously, we have made round and slightly flattened penda, sometimes penda shaped like coins or disks. 

For these mango penda, we decided to use a Peda Press or stamp

Firstly, "knead" the dough using the heel of your hand to smooth out the dough. This is a necessary process 

Next, use a deep spoon or a weighing scale to measure out equal size pieces of dough. We have weighed ours out in 30 g pieces

We rolled the dough into perfect balls and then used the Peda Press to create an impression on the top of the peda and flatten them out a little

We have added a small sliver of parrot green pistachio and an elegant strand of saffron to finish


Use the freshest ingredients when making peda. Starting with quality ingredients ends in quality results. 

Mango ras or pulp that is storebought can be sour. Use a company you trust before using it to make the peda or at least try it first. 

Using appropriate equipment is important. You need a heavy-bottomed pan to make Indian sweets as they can very easily burn

Constant stirring is key. Indian sweets require TLC and your full attention

Keeping a close watchful eye when cooking the mixture is important. Lookout for the signs of when the mixture is cooked and be sure to take the mixture off the heat

Making mithais requires practice, so get stuck in and enjoy the process! The results are so rewarding. 

Cracks in Peda

Cracks in Peda can happen if the dough is too dried out. This may be due to overcooking or leaving the dough out for too long before shaping.

If this happens, add a tsp of milk at a time and knead the dough again until it smooths out

Reshape the peda

Chewy Peda

Chewy penda can be due to over cooking the mixture. As the mixture begins leaving the sides of the pan and begins forming a mass in the pan it is done. 

The mixture may still seem loose but it will form once it cools so trust this process. 

Sticky Peda

You will get a sticky dough if there is too much moisture left in the dough or the ratio of moisture to milk powder is too great. 

If this happens, dry roast a little milk powder in a separate pan or in a microwaveable bowl until the milk powder itself becomes aromatic. 

Add this directly to your dough and re-knead until smooth. 

You could also add the mixture back to the pan to cook further but the danger here is overcooking by accident so adding a little more cooked milk powder is better in my opinion. 

Storing Peda

The beauty of penda is that it is perfect make-ahead Indian sweet.

You can store peda in an airtight container for up to 2 weeks. 

Peda can dry out if left out in the open for days so once they are shaped and fully cooled, they can later that day be packaged in a tin or tupperware that is airtight

Ensure that the tupperware or tin is free of lingering strong smells or odors. 

Overhead shot of mango peda on parchment paper.

IF YOU LIKE THIS RECIPE might also like our other mango recipes:

1. No-bake mango ginger cheesecake 

2. Mango cheesecake lassi

3. Mango coconut tapioca pudding 

mango peda, mango peda recipe, aam peda recipe, mango recipe, milkpowder peda, instant kesar peda
Desserts, Snacks
Yield: 20-22 PEDA
Author: Hayley Dhanecha


Soft and delicious Mango peda or aam peda made with mango puree and milk powder are a delectable treat for any festive occasion or edible gift. An exotic flavourful Indian dessert that can be made in less than 30 minutes.
Prep time: 5 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 20 M


  • 2 cup mango pulp/puree (500ml)
  • 3 cup full cream milk powder (300g)
  • 5 tablespoon double cream
  • 3 tablespoon regular sugar
  • 2 tablespoon ghee
  • Big pinch of saffron strands
  • 1 tablespoon pistachio slivers
  • 20-22 saffron strands


  1. In a small bowl warm cream, then add saffron strands and leave it aside for 15-20 minutes or longer.
  2. In a non-stick pan heat 1 tablespoon ghee on medium heat and add mango pulp and cook until the pulp becomes a little thicker. It will take about 4-5 minutes.
  3. Then add milk powder, saffron-infused cream, and sugar.
  4. Mix well to combine, and cook the mixture on low heat until the mixture becomes one mass.
  5. Add 1 tablespoon ghee and mix.
  6. Turn off the heat but keep stirring the mixture for few minutes.
  7. Let the mixture cool completely at room temperature.
  8. Now knead the dough for a couple of minutes using heels of your palm.
  9. Then divide the dough into 30g portions.
  10.  Make a ball and give them a shape of your choice.
  11.  Leave the peda at room temperature to air dry. 


If using fresh mango pulp, check the sweetness of the mangoes before adding the sugar.

You may add cardamom powder.

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)


The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

Note: This Mango peda post has been updated from the recipe archives with new images and content, first published on the 2nd of September 2010.


  1. Jagruti

    Great Post!! Happy birthday to Kana and Yash. Coming to yours for prashad!!

  2. What original cookies dear, they look delicious. Greetings for your double celebrations. Bye, have a wonderful day

  3. Wow Mina and Fedrica
    that's so [email protected], come on when r u coming?

  4. Happy birthday to both of them.

    Nan Khatia looks fabs :)

  5. Happy Janmashtami to you and your family!
    Birthday Wishes to your son!
    lovely treats!

  6. My loving Birthday wishes to Kana and Yash...Pic speaks the joy and celebs...! Absolutely stunning...:)

    Have a marvellous day...!

  7. Birthday wishes to Yash... Delightful treats. Gorgeous clicks.

  8. nice pics..happy celeberations..

  9. Happy Janmashtmi to you and your family and birthday wishes to Yash :-)

    Loved both the treats!

  10. Oh my my.Beautiful presenattion, I love the elephants carrying pedas :-)
    Heavenly treat Jags....

  11. yummy peda...cute krishna..convey our wishes to ur friend

  12. Hi Jagruti, My birthday wishes to your son..hope you are doing good.

  13. Jagruti, you indeed satisfied Krishna's taste buds with these lovely pedas :)

  14. Birthday wishes to both of them...Looks Delightful and delicious...those pics making me to try them!! oh!! also to grab some...

  15. Happy Birthday to Yash !! Good way to celebrate the birthday's. Loved the peda's and pics !!

  16. Wowww... wonderful recipe.. gr8 job jagruthi. .happy krishnastami :)

  17. V cute krishna n my b'day wishes 2 ur son!

  18. HI Jagruti.
    Wishing a very happy birthday to Yash.
    and I must say, you really have a lot of patience and you are very creative.
    Lovely clicks and recipes.

  19. Wow such lovely photographs...where do you find time from...Happy Janmashtami..

  20. Woww wat a beautiful pedas and nankhattais, awesome work...My birthday wishes to ur son dear..

  21. Lovely clicks! I loved the li'l Krishna idol. Happy B'day to yr son!

  22. Happy birthday to both the bal gopals :)

    I love your bal gopal idol too, too cute and what mouth watering peda and nan khatai recipes. Delish !!!

  23. Looks yuumy treats.. Happy krishan janmasthmi.
    Happy b'day to your son yash.

  24. happy bday to your son jagruti..lovely pedas and nankhatai..and bal gopal looks so cute !

  25. Very cool blog you have here, Jagruti! I love cooking with ghee! I'm not following your blog! Thanks for stopping by my blog =)

  26. These look wonderful! Thank you so much for sharing these at my blog. Happy Janmashtmi!

  27. WOW Jagruthi,Balakrishna is looking so cute as well as your peda's and nankatai looks very delicious and colourful..Happy B'day to yash and Happy Janmashtami to you and your family..

  28. Yummy peda dear!! convey my wishes to ur son...

  29. Kindly advice the measurement of sugar in the recipe of Nankhataee?


  30. @ Pravina..sorry about that..sugar is 220g...Updated

  31. Yummy Pedas and Delicious Nankhatais!!!! Belated Bday Wishes to Yash!!!

  32. lovely pics jagruti, looks yummy and perfectly done

  33. This quintessential Indian mithai Peda makes the festival time more joyous. The pictures say it all, they have come out perfect and look beautiful with lovely design on top.

    1. Thank you Lata! absolutely peda makes any festival more joyous :)

  34. Kesar Mango Peda is indeed a delectable sweet apt for the upcoming festivities. Saffron infused cream further enhances the flavours- a good combination! Using a peda press for the pattern on peda is a good idea. Beautiful presentation.

    1. Thank you Neha for going through whole post and a lovely comment :)

  35. These pedas are looking like the pieces of art to be kept in showcase. Made with simple method, they are worth trying coming festivals.

    1. Thank you Payal, my dad said that too :)

  36. Talkabout getting through the alphoso boxes, that goes so quickly!! These mango pedas look so good, I may have some even as keepsakes, they are that much pretty.

  37. Perfecting a peda is a task that you've surely accomplished. The mango and kesar addition is one of my favorites. Lovely share!

  38. Firstly, love your penda mould, so pretty. Secondly, the mango peda look so beautiful and super tempting. What a lovely idea to add mango puree. Have not tried any fruit flavoured penda as yet. Must try out this recipe.

  39. Mango peda sounds so Delicious just as they look. Have not tried any fruit peda as yet. Must try out your recipe.

  40. Such gorgeous and delicious looking mango peda. I love the shape of these - so pretty. Thanks for the detailed recipe, can't wait to try these soon.


Thank you very much for visiting JCO, We really appreciate your comments and suggestions. The new GDPR law states that whatever comments you leave on our blog will be viewed by everyone who visits JCO and your consent is given to the visitor to view your profile.

We hope to see you again soon, have a great day!