Mathura ke Pede

Mathura ke Pede

Excitement of festivities have gripped the nation and everyone seems drenched in a festive mood. On this occasion, people are busy preparing a wide assortment of sweets and savory snacks. Same applies to me as well, Diwali fever has caught up with me and my kitchen is all set to prepare last minute sweets for tomorrow. Among all the sweets that I relish, pedas are my all time favorite after ladoos; but not just any pedas – it has to be Mathura ka peda – yum and super delicious.

Traditional mathura ke pedas are small and irregular in size, neither they are round nor flatten (like doodh pedas) and have a thin coating of sugar on top. Had the opportunity of eating these pedas in “Nathdwara, an abode of Lord Krishna”. A sweet shop in Nathdwara, famous for its delicacies, served yummy pedas. These pedas are very addictive and I can bet no one can stop at one!

Mathura ke Pede

RECIPE DETAIL – Key ingredients in this recipe is Mawa/khoya and sugar. I have used microwavable mawa made from ricotta cheeseMix mawa- sugar together and keep stirring continuously on low flame, mawa should not burn or stick to the bottom of the pan. When sugar is added, mawa/khoya will melt completely and become watery. Keep stirring the mixture until it thickens & starts leaving the sides of the pan. It will take full 30 minutes to get a deep rich brown color. Add milk and cook until it forms a smooth, round dough ball.

Set the mixture aside until it is comfortable to touch. Roll it like ladoos or shape it like pedas, roll in superfine sugar and enjoy. Bet you just can’t resist them! This is my fail proof recipe and if the steps are followed correctly, you really can’t go wrong with it.

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Mathura ke Pede
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Delicious and yummy pedas flavored with cardamom and lightly coated with sugar. Bet you just can't resist them!
Servings Prep Time
12 PEDAS 15 MINUTES
Cook Time
40 MINUTES
Servings Prep Time
12 PEDAS 15 MINUTES
Cook Time
40 MINUTES
Mathura ke Pede
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Delicious and yummy pedas flavored with cardamom and lightly coated with sugar. Bet you just can't resist them!
Servings Prep Time
12 PEDAS 15 MINUTES
Cook Time
40 MINUTES
Servings Prep Time
12 PEDAS 15 MINUTES
Cook Time
40 MINUTES
INGREDIENTS
  • 1 cup Crumbled Khoya/Mawa
  • 4 tablespoon Ghee
  • 1/4 cup + 2 tablespoon superfine Sugar
  • 1/4 cup Milk
  • 1 teaspoon Eliachi Powder (Cardamon Powder)
  • 10-12 pieces of Silvered almonds for garnish
CHANGE SERVING SIZE: PEDAS
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients. I have used microwavable mawa made from ricotta cheese.
  2. In a heavy bottomed pan, add mawa..
  3. Pour in ghee...
  4. Add sugar and..
  5. Mix it well. The mixture will become thin and watery.
  6. No worries.. Keep stirring the mixture until it thickens & starts leaving the sides of the pan.
  7. After 10 minutes of cooking - mixture will start to change color.
  8. After 20 minutes of cooking - Mixture will become light brown in color.
  9. After 30 minutes of cooking - mixture will be grainy and dark brown in color. Add cardamom powder and..
  10. Add milk...
  11. Mix it well.
  12. On a low flame, cook until the mixture forms a ball.
  13. Set the mixture aside until it is comfortable to touch.
  14. Take a small ball of mixture in your hands, either flatten it like peda or..
  15. Shape it like a ladoo.
  16. Roll it in superfine sugar and..
  17. Pedas are ready.
  18. Rolling these pedas in sugar is optional.
  19. Garnish with silvered almonds and enjoy!!
  20. Store them in airtight container and keep them in the refrigerator.
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12 Responses

  1. Deepshikha says:

    Hi Ruchi, I have a question regarding Khoa. Some of your indian mithai recipe uses ricotta cheese khoa, some using milk powder khoa and this one (and few other)real milk khoa. May I know what decide which khoa to use. What is the difference if real khoa is used or home made with ricotta cheese/milkpowder?

    • Ruchi says:

      You are quite an observant Deepshikha! I would love to answer your question.
      I use ricotta cheese in my desserts ONLY if I am out of khoya/mawa. That’s just an additional step towards making mawa. If you have mawa on hand, skip the ricotta cheese part and proceed to the recipe. Milk peda would be an excellent example.
      May I know what decide which khoa to use.
      The main ingredient decides the use of mawa. If mawa is the main ingredient (kala gulab jamun and Chocolate burfi)then I prefer ricotta cheese or mawa but if mawa is used as an add-in than I prefer mawa in its powdered form. Paneer Burfi recipe would be an excellent example. Since this is a no cook recipe, milk mawa powder is an ideal combination. To give it a silky and smooth taste, paneer is smeared in milk mawa powder to form a lump free and smooth dough. If you were to use regular mawa in this recipe than the mixture of mawa and paneer needs to be cooked on a low flame until it forms a soft dough.
      Hope this answers your query! Feel free to email me if you have any other questions. 🙂

      • Deepshikha says:

        Thanks Ruchi..ues i keep an eye on your recipes and i am learning a lot actually. I am.not fond of cookingas much but when i cook, i cook fondly and most of the times refer to tour website for some good hints.

  2. Prachi says:

    Love your blog, well written and clutter free. Plan to make these pedas over the weekend. Wanted to check with you that how long can I store these after making them? Thanks in advance.

    • RK says:

      Thanks for your lovely feedback Prachi, glad you liked it. Pedas will maintain their taste best in an airtight container for upto a week.

  3. Kavyani says:

    Delicious…very yummy recipe, thanks a lot for sharing it. I have tried so many of your recipes and follow your recipes blindfoldly. Also tried stuffed aloo pattice from your blog and they turned out excellent.. Thanks. We really love your blog! Keep posting and we will keep improving.

  4. Sowmiasgalley says:

    Looks delicious.. Lovely share

    Sowmia

  5. Sathya @Mykitchenodyssey says:

    What an excellent dessert .Loved your pics as well.

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