Mathura Peda Recipe: Mathura ka Peda is a delicacy from Mathura, a popular and well-known city in the Indian state of Uttar Pradesh. These peda are made with khoya/mawa (dried evaporated milk), sugar, cardamom, and ghee. Because of the use of mawa, their recipe is also known as mawa peda. This mawa peda recipe is not difficult to make, and the results are fantastic if you try it patiently.
If you like pedas, you’ll enjoy Mathura ke Pede. These mawa, sugar, milk, and ghee-based treats will be a big hit with your friends and family. It’s also gluten-free, egg-free, visually appealing, and highly addictive!
It’s unquestionably one of the best desserts during the holiday season, and everyone adores it!
Are you looking for a one-of-a-kind dessert this holiday season? Check out our recipe for Mathura ke pede. There isn’t an Indian festival that I don’t make these pedas for. They are a holiday staple in my house and everyone’s favourite! Matura ke pede are relatively simple to make, but they do require a certain amount of finesse and patience.
Traditional milk-based sweet dessert from India made with milk solids and sugar. The recipe comes from the northern Indian city of Mathura, as the name suggests, and is traditionally served during the Janmashtami festival. When compared to traditional white pedas, these have a darker colour because the mawa has been caramelised.
Milk-based desserts are popular in India and serve a variety of functions. The most well-known comes from Bengali cuisine, but there are other cuisines that produce high-quality milk desserts as well. The mathura peda, which is known for its texture, taste, and flavour, is one such easy, simple, and tasty milk sweet.
Peda recipes are popular throughout India, and they come in a variety of shapes and textures. However, the most distinct ones are mathura peda and dharwad peda. Because of the milk caramelisation, both have a dark textured appearance. Having said that, it comes at a cost. The caramelisation process is essentially a slow and steady process with a constant stir. This can be a time-consuming task for a novice or even a professional. Nonetheless, the end result is flawless, and the flavour is unrivalled. This mathura pede, as well as the dharwad peda, pique my interest.
Anyway, here are some simple and essential tips, suggestions, and variations for the perfect mathura peda recipe. First and foremost, for this recipe, I always recommend using heavy full cream milk powder. Full cream milk produces rich milk solids that should be ideal for this recipe. However, you can experiment with skim milk, but it will take more time and quantity to achieve the same result. Second, I used instant khoya/mawa that was made with milk powder. You can use store-bought mawa or khoya to make the same peda. Finally, you can shape these pedas however you want; there is no need for a specific one.
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Mathura Peda Recipe Card:
Mathura Peda Recipe
For Instant Mawa
- 1 tsp ghee / clarified butter
- 1 cup milk
- 2 cups milk powder
- 1 tsp ghee / clarified butter
- 6 tbsp milk
- 1/2 cup powdered sugar
- 1/4 tsp nutmeg powder
- 1/4 tsp cardamom powder
- First, heat 1 tsp ghee in a large kadai and add 1 cup milk.
- Also, stir in 2 cups milk powder, breaking up any lumps.
- Stir continuously while keeping the flame on low.
- The liquid begins to thicken.
- After about ten minutes, the mixture begins to separate from the pan.
- Continue to mix until a lump forms. Finally, instant mawa is complete.
- Now, add a teaspoon of ghee and break the mawa into pieces.
- Cook until the mawa becomes crumbly in texture.
- Add 2 tbsp milk once the mixture has dried.
- Continue to sauté over medium heat.
- The mixture begins to change colour after 40 minutes.
- Cook until the mixture turns a dark golden brown.
- Allow to cool slightly before blending to a coarse powder.
- Now add 1/2 cup powdered sugar, 1/4 teaspoon nutmeg powder, and 1/4 teaspoon cardamom powder
- Mix thoroughly to ensure that everything is well combined.
- In addition, stir in 2 tablespoons milk.
- Make a moist mixture, adding milk as needed.
- Take a ball-sized peda mixture and divide it evenly.
- Roll in sugar to coat all sides.
- Finally, serve mathura peda immediately or store in the refrigerator for up to a week.
- To begin, you can use store-bought mawa or make mawa from scratch with fresh milk.
- Also, don’t let the mixture dry out; instead, add milk in batches.
- Tagar can also be used in place of powdered sugar for a more traditional flavour.
- Finally, when the mathura peda recipe is moist, it tastes fantastic.
Why is Mathura PEDA well-known?
Mathura, Uttar Pradesh, is said to be the birthplace of the humble Peda. Braj Bhoomi is well-known for its delicacies as well as its temples. Mathura Peda has its origins in ancient times, when Pedas were essential during religious festivals and ceremonies, and were commonly served as “Prasad.”
What are Mathura’s most famous sweets?
The Peda, Mathura’s signature sweet, is well-known. It’s a sweet that’s as simple as it is delicious. It is available all year and is made from milk, sugar powder, condensed milk, and ghee. It is very popular with both locals and visitors.
Which of these is the most important ingredient in Mathura?
Sweets made from mawa (khoya) are very popular in North India, and the peda is also a mawa sweet variety.
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