Mango Something!!!

Like the rest of the Indians, Kannadigas are also very fond of Mangoes!!! We use both raw and ripe mangoes in cooking. The most common Karnataka dishes with mango are : Rasaayana/Payasa, Seekarane, Maavinakai Chitranna, Uppinakai, Burfi and many more.
After my wedding, my MIL took me to one of her friends houses and there they offered us Mango Burfi. It was sooooo delicious that I gobbled up around 3-4 pieces :)....And now that its the season for Mango again, I got reminded of the dish. I made a few changes to the burfi recipe and came up with a new recipe of my own!!! I offered it to my friends and they all loved it!! But I still didnt know what to call it.... Some of my friends called it Peda, some called it laddu/ladoo and some others called it mango balls.So, I leave the name to you.... Call it whatever you think is appropriate.... Enjoi!! :)

This will be my entry for the 'AFAM-Mango' Event hosted by Deepa of Recipes N More

Ingredients:

1 tin Condensed milk
2 cups Mango puree (fresh or canned)
3-4 tbsp Cashew pieces
3-4 tbsp Raisins
4 tbsp Dry, powdered coconut
6-7 strands Saffron
2 tbsp Milk
1/4 cup Sugar (optional)

Method:

1. Empty the condensed milk and the mango puree into a heavy bottomed pan(non-stick pan, preferrably) and mix well. If you like it very sweet, you can add some sugar.... But keep in mind that the condensed milk and the mango puree are already sweet!!
   
2. Heat the mixture on medium flame until it thickens and forms a single lump (appr. 40-45 mins). Saute continuously.
   
3. Meanwhile, soak saffron in 2 tbsp warm milk and keep aside for a few minutes. Add cashews, raisins and soaked saffron to the mango mixture on stove and mix well. Continue to boil the mixture. Keep in mind not to increase the heat too much; The mixture might start getting burnt from the bottom otherwise.
   
4. Switch off the stove when the mixture thickens to form a single lump and it comes out of the pan without sticking. Let it cool for about 5 mins.
   
5. Make small balls out of the mixture and roll them in dry coconut powder; Note that the balls should be made when the mixture is still hot.


6. Cool completely and store in airtight containers. Enjoi!!