Mathura Peda, or Mathura ka Peda, is a timeless and cherished mithai hailing from Mathura, the sacred city of Lord Krishna. This classic sweet is traditionally crafted using khoya (or mawa), which is roasted over a low flame with sugar until it transforms into a golden, caramelized mixture with a slightly grainy texture. The mixture is then meticulously shaped into small, round pedas, which are finally rolled in granulated powdered sugar, known as bura, giving them their signature look and taste.
Making Mathura Peda the traditional way is a labor of love that requires patience and time. The slow roasting process is crucial to achieving the perfect texture and deep, rich flavor that this sweet is famous for. However, the recipe shared here offers a quicker alternative, allowing you to prepare these delightful pedas in under 30 minutes without sacrificing the authentic taste. This quicker method makes it easier for anyone to enjoy the traditional flavor of Mathura Peda, even when time is of the essence.
Mathura Peda is not just a sweet treat; it holds a special place in religious and cultural celebrations. It is a popular offering (bhog) to Lord Krishna, especially during Janmashtami, the festival celebrating his birth. The peda’s rich, sweet taste symbolizes the love and devotion offered to the deity. Additionally, Mathura Peda makes for a perfect gift to share with loved ones during any festive occasion, bringing a taste of tradition and joy to every celebration.
Whether you’re making these pedas as a sacred offering or simply to satisfy your sweet tooth, this quick and easy recipe ensures that you can enjoy the essence of Mathura in every bite. The next time you wish to bring a piece of Mathura’s culinary heritage into your home, try this simplified version of Mathura Peda and relish the taste of tradition in just minutes.
Ingredients
For Bura/Tagar Sugar
• ¾ cup Sugar
• ¼ cup Water
• ½ tsp Ghee
For Peda
• 2 cups Full-Fat Milk Powder
• 2 tbsp Ghee + 1 tsp Extra
• ¾ Cup Milk
• ½ tsp Cardamom Powder
• ¼ tsp Nutmeg Powder (optional)
For Garnishing
• 1-2 tbsp Slivered Pistachios
• 1-2 tsp Dried Rose Petals
Method
For Bura/Tagar Sugar(skip if you are using store-bought Bura sugar)*
1. In a pan, add regular sugar and water, and cook it on medium flame until the mixture becomes bubbly and foamy.
2. Add ghee and stir continuously until all the water evaporates, forming crystallized sugar. Turn off the flame.
3. Remove the sugar into a plate or bowl and let it cool down.
4. Once cooled, blend the sugar in a blender until it becomes a fine powder.
5. Your bura sugar is ready. Set aside ¼ cup of this mixture in a separate bowl for rolling the pedas later. Keep both bowls of sugar aside.
For Peda
1. In a nonstick pan, heat ghee on low to medium flame. Add milk powder and stir continuously until it turns golden brown and develops a grainy texture.
2. Add cardamom powder and nutmeg powder, mixing them well into the roasted milk powder.
3. While stirring continuously, slowly add milk and mix until the mixture thickens into a dough-like consistency. If needed, add a little more ghee and mix again.
4. Transfer the peda mixture to a mixing bowl and let it cool for about 10 minutes.
5. Once slightly cooled, add the prepared ¾ cup of bura sugar and mix it well into the peda dough.
6. Apply a little ghee to your palms before rolling the pedas. Take a small amount of the mixture and roll it into a small ball, then dip and coat all sides with the remaining bura sugar. Repeat the process with the remaining mixture.
7. Garnish each peda with slivered pistachios and dried rose petals.
Your Mathura Pedas are now ready to be served as a bhog (offering) or to be enjoyed with your loved ones!
Tips
• If using store-bought bura sugar, you can skip the bura-making process.
• Regular powdered sugar can be used as a substitute for bura.
• Stir continuously on low flame while roasting the milk powder with ghee to prevent burning.
• If the mixture is too soft and difficult to roll, add a few tablespoons of milk powder to achieve the desired consistency.
• The mixture will be soft initially, but it will firm up after rolling and garnishing.
• Store the pedas in an airtight container in the fridge for up to 1 week.
- Ingredients
- For Bura/Tagar Sugar
- ¾ cup Sugar
- ¼ cup Water
- ½ tsp Ghee
- For Peda
- 2 cups Full-Fat Milk Powder
- 2 tbsp Ghee + 1 tsp Extra
- ¾ Cup Milk
- ½ tsp Cardamom Powder
- ¼ tsp Nutmeg Powder (optional)
- For Garnishing
- 1-2 tbsp Slivered Pistachios
- 1-2 tsp Dried Rose Petals
- For Bura/Tagar Sugar(skip if you are using store-bought Bura sugar)*
- In a pan, add regular sugar and water, and cook it on medium flame until the mixture becomes bubbly and foamy.
- Add ghee and stir continuously until all the water evaporates, forming crystallized sugar. Turn off the flame.
- Remove the sugar into a plate or bowl and let it cool down.
- Once cooled, blend the sugar in a blender until it becomes a fine powder.
- Your bura sugar is ready. Set aside ¼ cup of this mixture in a separate bowl for rolling the pedas later. Keep both bowls of sugar aside.
- For Peda
- In a nonstick pan, heat ghee on low to medium flame. Add milk powder and stir continuously until it turns golden brown and develops a grainy texture.
- Add cardamom powder and nutmeg powder, mixing them well into the roasted milk powder.
- While stirring continuously, slowly add milk and mix until the mixture thickens into a dough-like consistency. If needed, add a little more ghee and mix again.
- Transfer the peda mixture to a mixing bowl and let it cool for about 10 minutes.
- Once slightly cooled, add the prepared ¾ cup of bura sugar and mix it well into the peda dough.
- Apply a little ghee to your palms before rolling the pedas. Take a small amount of the mixture and roll it into a small ball, then dip and coat all sides with the remaining bura sugar. Repeat the process with the remaining mixture.
- Garnish each peda with slivered pistachios and dried rose petals.
- Your Mathura Pedas are now ready to be served as a bhog (offering) or to be enjoyed with your loved ones!
Regular powdered sugar can be used as a substitute for bura.
Stir continuously on low flame while roasting the milk powder with ghee to prevent burning.
If the mixture is too soft and difficult to roll, add a few tablespoons of milk powder to achieve the desired consistency.
The mixture will be soft initially, but it will firm up after rolling and garnishing.
Store the pedas in an airtight container in the fridge for up to 1 week.
