Mathura peda holds a significant place in North Indian culinary traditions, especially in Mathura, where it originated. Known for its rich and intense flavour, Mathura peda has a unique crumbly texture and a melt-in-your-mouth sweetness. Traditionally, this sweet was crafted using khoya (reduced milk solids), which takes hours to prepare, but this milk powder version delivers the same taste with a fraction of the effort.
Mathura pedas are especially popular during festivals and religious celebrations, symbolising purity and devotion. Each peda carries a delicate hint of cardamom, which not only enhances the taste but also adds a warm, comforting aroma. Additionally, the sugar coating on the outside gives it a satisfying crunch, creating a delightful contrast with the soft inner texture.
Mathura Peda
Ingredients
- 3/4 cup Milk
- 1 1/2 cups Milk powder
- 2 tbsp Ghee clarified butter
- 1/4 cup Powdered sugar for mixing
- 1/4 cup Coarse powdered sugar for coating
- 1 tsp Cardamom powder
Instructions
- In a nonstick pan, add ghee and milk powder. Cook on low flame until the mixture turns golden brown, stirring continuously.
- Gradually add milk, ensuring you stir continuously until the milk evaporates and the mixture dries out.
- Add half of the powdered sugar, cardamom powder, and the remaining ghee. Mix well.
- Transfer the mixture to a plate and let it cool until warm to the touch. Add the remaining powdered sugar and mix.
- Shape small portions of the mixture into balls (peda shape).
- Roll each peda in the coarse powdered sugar for coating.
- Enjoy these delicious pedas as a sweet treat!
