Authentic Mathura Peda Recipe
AuthenticMathura Peda is much more than just a sweet—it's a timeless Indiandelicacy deeply connected with tradition, festivals, and the rich culinaryheritage of Mathura
Equipment
- Heavy Bottom Kadai
- Heavy Bottom Pan
- Spatula
- Plate / Thali
Ingredients
- 1 1/4 (250 g) cup Sugar
- 100 ml Water
- 1 tsp Ghee
- 2 ltr Full fat milk
- 1/4 tsp Cardamom powder
Instructions
- Pour 2 liters of full-fat milk into a heavy-bottom pan and bring it to a boil over medium heat, stirring occasionally to prevent sticking.
- Reduce the heat to low and continue cooking the milk, stirring frequently, until it thickens completely and turns into homemade khoya (mawa). This process takes about 2 to 2½ hours.
- Once the khoya is ready, continue roasting it on low heat until it turns light golden brown and develops a rich caramelized aroma.
- Turn off the heat and let the roasted khoya cool until it is warm but not hot.
- Meanwhile, prepare the tagar (boora sugar) by combining sugar and ghee in a mixer jar. Blend for a few seconds until the mixture becomes slightly grainy.
- Transfer the warm roasted khoya to a mixing bowl. Add cardamom powder and the prepared tagar according to your taste.
- Mix everything well until the mixture is evenly combined.
- Take small portions of the mixture and roll them into smooth balls.
- Gently flatten each ball between your palms to form traditional peda shapes.
- Coat each peda lightly with extra tagar for the authentic Mathura Peda texture and appearance.
- Allow the pedas to cool completely before storing them in an airtight container.
- Serve your Authentic Mathura Peda during Janmashtami, Diwali, Raksha Bandhan, or any festive occasion.
Video
Notes
- Roast the khoya slowly for the best caramelized flavor.
- Always add tagar when the khoya is warm, not hot.
- Use full-fat milk for rich and creamy pedas.
- Coat the pedas with tagar only after shaping them.
- Store in an airtight container for longer freshness.