Satisfy your sweet cravings with this delicious and melt in your mouth homemade Mathura ke Pede. These pedas are perfect for any festive occasion. Absolutely addictive and yum!
The excitement of festivities have gripped the nation, and everyone seems drenched in a festive spirit. 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 the day.
Among all the sweets that I enjoyed as a kid, pedas are my all time favorite after ladoos; but not just any pedas – it has to be Mathura ka peda. Yum and super delicious!
Growing up, Mathura ke Pede was a must-have on a festive occasion. It was something that I always look forward too.
What is Mathura ke Pede or Peda?
Mathura Peda is a traditional Indian sweet made with milk solids (mawa/khoya) and sugar. This classic sweet treat comes from the town of Mathura; the birthplace of Lord Krishna, which is nested in the state of Uttar Pradesh.
Hence these sweet delicacies are called ‘Mathura ke pede’. I have never been to Mathura but had the opportunity of tasting these pedas in “Nathdwara, the abode of Lord Krishna.”
A sweet shop in Nathdwara, famous for its delicacies, served these yummy pedas and they are very addictive. Bet you can’t eat just one!
What is so different about Mathura ke pede?
Pedas comes in many forms and flavors but these pedas are –
- irregularly shaped,
- dark brown in color,
- slightly spiced,
- and thinly coated in sugar.
It’s delicious either way – with sugar or without sugar coating.
How to make Mathura ke peda?
For this recipe, the key ingredient is Mawa/khoya and sugar. I have used microwavable mawa made from ricotta cheese.
Mix mawa- sugar together and keep stirring continuously on a low flame. Keep stirring as 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 continuously until the mixture 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. Finally, roll in superfine sugar and enjoy. Bet you can’t resist them!
A perfect make-ahead Sweet Treat!
Yes, you can make these peads ahead of time.
They can be made up to 24 hours in advance and still have loads of flavor to them.
Where can I buy Mawa?
You can find mawa at your local Indian grocery stores in the refrigerator section along with the paneer and other things.
If you still can’t find one, try making mawa/khoya at home. Follow this link for a step by step mawa making at home recipe.
LOOKING FOR DIWALI POTLUCK RECIPES – FOLLOW THIS LINK.
If you are thinking of serving these sweets on any potluck or get-togethers, then double the recipe as these pedas will disappear even before you know it!
Hope you like this simple recipe and give it a try. If you happen to make it, then drop me a line below. If you have any questions, I would be happy to answer them.
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Mathura ke Pede
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
Instructions
- Assemble all the ingredients. I have used microwavable mawa made from ricotta cheese.
- In a heavy bottomed pan, add mawa..
- Pour in ghee...
- Add sugar and..
- Mix it well. The mixture will become thin and watery.
- No worries.. Keep stirring the mixture until it thickens & starts leaving the sides of the pan.
- After 10 minutes of cooking - mixture will start to change color.
- After 20 minutes of cooking - Mixture will become light brown in color.
- After 30 minutes of cooking - mixture will be grainy and dark brown in color. Add cardamom powder and..
- Add milk...
- Mix it well.
- On a low flame, cook until the mixture forms a ball.
- Set the mixture aside until it is comfortable to touch.
- Take a small ball of mixture in your hands, either flatten it like peda or..
- Shape it like a ladoo.
- Roll it in superfine sugar and..
- Pedas are ready.
- Rolling these pedas in sugar is optional.
- Garnish with silvered almonds and enjoy!!
- Stores well in the refrigerator for 2 weeks.
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.
Ruchi says
Pleasure is all mine. Thanks for your kind words Deepshikha. 🙂
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.
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.
RK says
Thanks Kavyani for a lovely feedback, that’s so sweet of you. 🙂 Glad to hear that you liked the blog!!
Sowmiasgalley says
Looks delicious.. Lovely share
Sowmia
RK says
Thanks Sowmia!!
Sathya @Mykitchenodyssey says
What an excellent dessert .Loved your pics as well.
RK says
Thanks Sathya. 🙂