Mathura Peda
Mathura peda is a beloved North Indian sweet originating from Mathura, the birthplace of Lord Krishna. Traditionally made from mawa, this recipe uses milk powder, milk, and ghee for a simpler yet equally delightful alternative. Each peda is delicately flavoured with cardamom and coated in sugar, giving it a crumbly, melt-in-your-mouth texture. Perfect for festivals or as a special treat, these pedas capture the essence of traditional Indian mithai with a modern twist.
Servings: 12 big pedas
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!
Notes
Storage: Mathura pedas can be stored in an airtight container for up to a week at room temperature or for up to two weeks in the refrigerator.
