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mathura peda

Mathura Peda

Prajakta
Mathura Peda is a classic Indian sweet that is so delicious, rich, rustic, and lightly sweetened that you will absolutely love it. Made with just a handful of ingredients this is ready in less than 30 minutes.
5 from 6 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course sweets
Cuisine Indian
Servings 20 peda

Equipment

  • 1 Thick bottomed pan or kadhai
  • Spatula
  • Measuring spoons and cups
  • Mixing bowl

Ingredients
  

  • 300 gm Mawa 3 cups grated
  • 300 gm Granulated Sugar 1 and ¼ cup sugar
  • ¼ cup Whole milk
  • 1 teaspoon Cardamom powder
  • ½ teaspoon Kewra water
  • 4 tablespoon Ghee
  • 2 tablespoon Milk is optional for mixing if needed
  • ½ cup Granulated sugar for coating the pedas optional

Instructions
 

  • Grate the mawa and set it aside for later.
  • Place a thick bottom pan on low-medium heat and add 3 tablespoon ghee to it.
  • Once the ghee melts add 300 gm mawa / khoya and ¼ cup milk to it.
  • Cook the khoya on low heat and keep stirring continuously. After some time the khoya will melt and it will turn into a smooth mixture.
  • Keep roasting the khoya further for about 20 to 25 minutes until it dries and turns golden brown and fragrant.
  • Transfer the roasted khoya to a mixing bowl to cool down.
  • Once the khoya / mawa cools down transfer the mawa to the mixer/grinder and grind the crumbly mixture into a nice grainy powder.
  • Pour the ground mawa into a mixing bowl.
  • To the mawa add 300 gm granulated sugar, ½ teaspoon kewra water, and 1 tablespoon ghee. Mix it all together using a spatula or you can rub it all together with your palms to form a nice dough.
  • If the mixture is too dry and does not form into a dough add a tablespoon milk to mix it together and add more if needed.
  • Take a small bowl and pour ½ cup of granulated sugar into it.
  • Now shape the dough into small equal size pedas.
  • Roll the pedas in a bowl of granulated sugar and coat them nicely.
  • Garnish the pedas with slivered pistachios and let them air-dry for about 1 or 2 hours.
  • Place the Mathura pedas in an airtight container and store them.
  • The Mathura pedas will stay good at room temperature for 2 to 3 days and then in the refrigerator for another week.

Notes

mathura peda
 
 
 
 
 
 
 
  • Use a thick bottom pan for roasting the mawa.
  • Stir the mawa continuously to avoid burning.
  • Preferably do not use the instant mawa.
  • Do not forget to grind the roasted khoya for a perfect texture.
  • Air dry the pedas for about an hr before storing them in an airtight container.
Keyword boora sugar, dharwadi peda, festive, ganpati, instant mawa, kandi peda, khoya, milk solids, milk sweets, peda, pedha, tagar, traditional sweets
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