Mango Vadi is a special sweet from the Konkan region. These vadis are not very popular outside the konkan region, I personally think so as compared to amba naral vadi or amba barfi. As far as amba vadi is concerned I personally love them a lot as the basic mango flavour goes into these vadis. These vadis are sweet with a tinge of tanginess of mangoes. These vadis were a regular at my maternal grandparents place in Savantwadi and I loved it to the core. But I never gave it a try earlier as it requires a lot of stirring. Finally I did give it a try. The first time the taste turned out good but the vadis were very soft. The second try was a hit, though I also agree the cuts of the vadis are’nt perfect but that’s the way they looked when the vadis dried. A little patience is all that is required to get the perfect consistency.
- 1 cup Ratnagiri OR Devgad ripe alphonso mango pulp
- 1/2 cup granulated sugar
- 1/8th cup powdered sugar + 2 to 3 tsp powdered sugar(as required)
- 1/8 tsp cardamom powder
- 1/2 tsp ghee to grease the plate and underside of a bowl
- Blend the mango pulp to a smooth pulp. Transfer the pulp to a thick bottomed non stick / ceramic pan, and heat it on low flame. Stir continuously for about 6 to 7 minutes taking care there are no lumps formed. Then add granulated sugar and keep stirring. The mix will first liquify, then it’ll start releasing bubbles and then start thickening and it’ll start changing colour too. You have to keep stirring continuously on LOW flame only. The pulp will start leaving the sides of the pan as it starts drying (loses moisture) and gather towards the center. Another sign that the mix is ready to be set is it will stick to the spatula you are stirring it with. At this stage add cardamom powder and stir well and switch off the flame and after a minute add powdered sugar and mix thoroughly. The powdered sugar will help to dry the mix. as well as bind it properly.
- Transfer the mix to a greased plate and flatten the mix with the underside of a greased bowl. I flattened by greasing my palms but you have to be careful while doing so as the mix is hot. As the vadis are sweet I kept the thickness approximately 1/4th”.
- Cut into 1″ squares when warm and let it set for at least 3 to 4 hours so that the vadis become firm. Remove the vadis only when completely cool and easier to separate.
- Ratnagiri or Devgad Alphonso Mangoes give the authentic Konkan flavour to the vadis.
- Sweets that are store bought are sweeter than the ones prepared at home because sugar in excess is easier to bind and set the sweets. Hence they have clean cuts too.
- Adding powdered sugar in the last stage helps to dry out the pulp and also helps in setting the same.
- The proportions mentioned in the recipe result in just sweet vadis as I like it sweet not very sweet.
- The quantity of sugar to be added depends entirely on the sweetness of the mangoes. Adjust sugar accordingly.
- The colour of vadis depends on the colour of the pulp. So try and see that the colour of the pulp is bright.
- Addition of cardamom powder is just for a very mild flavour without disturbing the basic mango flavour.