Mathura Peda Recipe

Mathura Peda recipe with step by step photos and video recipe – easy and quick peda recipe. This peda is made up of khoya (dried evaporated milk), mixed together with sugar, cardamom, and ghee.

This peda is made up of khoya/ mawa (dried evaporated milk), mixed together with sugar, cardamom, and ghee. Due to the usage of mawa, their recipe is also popular as mawa peda recipe.

This mawa peda recipe is not so complicated, if you try it patiently, the outcome is awesome. These are done in less than 30 minutes.

Variations In Peda :

  1. Kesar Peda– Kesar peda recipe made by combining mawa along with some sugar and flavored with saffron. A traditional Indian mithai, this Kesar Peda is absolutely delicious.
  2. Chocolate Peda – Instant chocolate peda recipe made with sweetened condensed milk, cocoa powder, and milk powder. These peda has a rich chocolate flavor with a perfect amount of sweetness.
  3. Doodh Peda – The traditional method of making doodh peda is time-consuming and requires cooking milk for a long time until it thickens. There is also an instant method of making doodh peda with condensed milk and milk powder and is flavored with saffron. 

Frequently Asked Questions :

For how many days can we store Mathura Peda?

Stays good at room temperature for 2 days and for a week, if refrigerated. Bring it to room temperature before serving if refrigerated.

Can we use powdered sugar instead of boora?

For making Mathura Peda, powdered sugar is not traditionally used. What is used is known as boora/tagar. It’s sugar with a porous texture, it’s also aromatic due to the addition of ghee. But always remember that if you are using boora, it will soak the moisture of khoya, so while roasting keep enough moisture in it. Otherwise, khoya will be dry and it would be difficult to bind it as peda. But you can use whatever you want to.

What to do if we don’t bind Mathura Peda?

If khoya dries up after adding boora/powdered sugar and you are not able to bind it, don’t panic. Add 1tbsp hot milk in it, if required slightly more, mix everything together and prepare pedas.

Could we use jaggery instead of sugar?

Yes you may. But use powdered jaggery only.

How many pedas can be made with the above proportions?

I was able to get 28 pedas out of this. Depending upon size and shape you can make less or more with these proportions.

RECIPE VIDEO :

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#Serving Suggestion: These Pedas can be stored in an airtight container and you can have them whenever you desire. 

⇒Do give this recipe a try and share your comments below with me.

RECIPE CARD :

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MATHURA PEDA RECIPE

Mathura Peda recipe with step by step photos and video recipe – easy and quick peda recipe. This peda is made up of khoya (dried evaporated milk), mixed together with sugar, cardamom, and ghee. 
Course Sweets
Cuisine Indian
Keyword mathura peda
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 28 pedas
Author Achala

Ingredients

  • 500 gm or 4 1/2 cup grated mawa/khoya
  • 3/4 cup tagar/boora
  • 1/4 cup tagar/boora for coating the pedas
  • 2 tbsp ghee
  • 1 tsp cardamom powder

Instructions

  • Collect all the required ingredients.
  • Take a heavy bottom pan and add grated mawa to it.
  • On low-medium flame, start roasting the mawa.
  • Stir mawa continuously while roasting, not letting it stick at the bottom of the pan.
  • After 2-3 minutes, it will start to change color.
  • At this point add 1 tbsp of ghee.
  • Keep on roasting mawa till it gets nice brown color. Don’t let it stick at the bottom of the pan.
  • It will start turning a light brown color.
  • Add remaining 1 tbsp ghee.
  • For Mathura peda, we want a dark brown color. Stir and roast till mawa’s color turn brown completely.
  • When khoya becomes golden brown in color, switch off the flame.
  • Shift mawa to a separate vessel/bowl for cooling down slightly (enough to handle with bare hands). Be sure that mixture should not be completely cooled off, else you will not able to form the peda.
  • Once khoya is warm enough to touch, add 3/4 boora/tagar or powdered sugar and cardamom powder in it.
  • Keep the leftover 1/4 cup tagar on a plate.
  • Mix it well or rub the mixture with hands to combine it well.
  • You will find that mixture has formed into a dough.
  • Now take a piece of dough and roll between your palm to make a round ball.
  • Gently flatten slightly them with your palm to shape it like a peda.
  • Just toss the peda over the powdered sugar or granulated sugar while the peda is still warm.
  • Make all the pedas in the same way.
  • Allow the peda to cool and serve them.

How To Make Mathura Peda (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. Take a heavy bottom pan and add grated mawa to it. 

3. On low-medium flame, start roasting the mawa.

4. Stir mawa continuously while roasting, not letting it stick at the bottom of the pan. 

5. After 2-3 minutes, it will start to change color.

6. At this point add 1 tbsp of ghee.

7. Keep on roasting mawa till it gets nice brown color. Don’t let it stick at the bottom of the pan.

8. It will start turning a light brown color. 

9. Add remaining 1 tbsp ghee.

10. For Mathura peda, we want a dark brown color. Stir and roast till mawa’s color turn brown completely.

11. When khoya becomes golden  brown in colour, switch off the flame.

12. Shift mawa to a separate vessel/bowl for cooling down slightly (enough to handle with bare hands). Be sure that mixture should not be completely cooled off, else you will not able to form the peda.

13. Once khoya is warm enough to touch, add 3/4 boora/tagar or powdered sugar and cardamom powder in it.

14. Keep the leftover 1/4 cup tagar on a plate.

15. Mix it well or rub the mixture with hands to combine it well.

16. You will find that mixture has formed into a dough.

17. Now take a piece of dough and roll between your palm to make a round ball. 

18. Gently flatten slightly them with your palm to shape it like a peda.

19. Just toss the peda over the powdered sugar or granulated sugar while the peda is still warm.

20. Make all the pedas in the same way.

21. Allow the peda to cool and serve them.

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