Mango penda

Another favourite of mine is Mango Barfi but it would only be found around Diwali time in the Indian Sweet Shops. I experimented a few times and succeeded with this recipe. However this recipe leads more towards penda rather than barfi. Diwali is usually around October - November time and I thought why not link the Autumn season with this mango penda. I thus decided to make them into pumpkins which look super adorable as well as tasting absolutely delicious!

Ingredients

1 tbsp melted ghee

2 cups milk powder

1 cup kesar mango pulp

1/3 cup caster sugar

Method

In a pan mix together ghee, milk powder, mango pulp and sugar on medium to low heat until the mixture thickens. The mixture should drop from your spoon as a lump not pouring consistency.

Transfer the mixture onto a plate and allow to cool. Once the mixture has cooled slightly and is okay to touch grease your hands with a little ghee. This will help the mixture not stick to your hands. Take some of the mixture and form it into balls. Using a toothpick create impressions across the ball 4 times to resemble a pumpkin.

Break up a pocky stick into 1 inch pieces and place this into the top of the ball to resemble the pumpkin stalk. Leave this to set for a few hours or set in the fridge for an hour and enjoy.

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