Mathura ke Pede (+Video)

What is Mathura ka Peda

Mathura ka Peda is made with milk solids/koya and is very poular delicacy, sold in almost every local food shop in Mathura, the birth place of Lord Krishna.

The pedas are made to celebrate his birth on the day of Janmashtami, as they are one of his favorite offerings. While visiting Mathura, peda is available to buy all year round and it is one of the must try delicacy for the visitors.

This delectable peda is made with khoya, sugar, ghee, and cardamom powder. The celebrations of Janamashtmi is incomplete without peda.

So every year for the celebrations of Lord Krishna’s birth (Janamashtmi), these pedas are made and people would offer them to God and later on open their fasting with them.

What is the difference between Peda and Mathura ka Peda

Normally pedas are made with the same procedure of roasting the khoya and then adding sugar and cardamom powder. The only difference between the two is the khoya. Mathura ke peda is made with cow’s milk khoya, and is slightly brown in color. While normal peda is made with buffalo milk khoya that is cream in color.

Ingredients Needed for Peda

• Khoya: I have used homemade cow’s milk khoya , howvever store-bought buffalo or cow milk khoya can also be used.

• Tagar/Boora: Tagar is a form of sugar and used ocaasionly in most of the sweets. It does make a lot of difference in taste and texture.

• Milk: Optional

• Ghee: Only a little bit ghee is needed to add flavor in the khoya and it also helps in roasting.

• Cardamom powder: As flavoring.

How to make Pede

The process of making these delectable pede needs three steps.

Step 1. Roast the khoya on low heat with continuous stirring, until it becomes dark golden in color. Add two tablespoons of ghee in batches, it will help in roasting the khoya. While roasting if khoya becomes dry, add a quarter cup of milk and keep roasting till dark golden. Add cardamom powder and turn off the heat.

Step 2. Let the khoya cool a bit and then add tagar/boora and mix well to combine the khoya with the tagar.

Step 3. Shape the pedas. Take a lemon size portion of the khoya in your hands. Roll it in between palms and flatten to make the peda shape. You may roll them in any of your desired shapes. Coat the peda in the tagar and place it in a plate to dry. Keep them in airtight containers.

Pro Tips

• Make sure to roast the khoya on low medium heat or else it will stick at the bottom and burn.
• Stir the khoya continuously while roasting.
• Use a heavy bottom wok to ensure even cooking.
• Add tagar only after cooling the khoya a bit. Adding tagar in to hot khoya, will cause it to melt and binding of peda won’t be possible.
• For best results use only tagar/boora.

Serving and Storage

Serve the peda as it is or with the Janamasthi special thali . For variations, you can also add saffron to make kesar peda, rose flavor to make rose peda and or any other flavorings of your choice.

Store the pedas in an airtight container at room temperature for a week or in the refrigerator for a month. For longer use, freeze them in airtight bags.

Other Janamashtmi Sweets

• Besan Pista Barfi | Gluten Free Gram flour Pistachio Fudge
• Besan Ladoo (+Video)
• 20 Janamashtmi Sweet Recipes | Gokul Ashtami Recipes | Janamashtmi Recipes
• Kalakand
• Coconut Semolina Barfi
• Doda Barfi

Looking for more such sweets recipes to get some ideas for your desserts? Do not miss my Malai Ladoo and Moong Dal Ladoo and the best one’s Besan Pista Barfi.

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Mathura ke Pede

Sapana Behl

Mathura ke Pede are the famous sweet from the holy city of Mathura ,Uttar Pradesh.If you haven’t tasted these delicious peda , you have really missed one and only heavenly delicacy.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine Indian

Calories 569 kcal

Equipment

• Heavy bottom Wok

Ingredients

  

• 500 gm Khoya /mawa/milk solids grated
• 500 gm boora/tagar
• 2 tablespoon ghee/clarified butter
• 1/4 cup milk
• 1 teaspoon cardamom powder

Instructions

 

• In a heavy bottom wok, add crumbled or grated khoya. Start roasting it on medium-low heat.
• After 7-8 minutes when it starts becoming soft, add 1 tablespoon ghee and keep roasting it.
• Stir continuously till it changes color from light brown to dark brown, adding the remaining ghee in between.
• If the khoya seems dry add 1/4 cup milk and roast it till dark golden.
• Now let the khoya cool a little bit.
• Once cooled, add 400 gm boora or tagar, and save the remaining to coat the pedas later.
• Now take a tablespoon of mixture and roll it in between palms to make a roun ball and press it to make pedas.
  
• Coat the pedas in boora and arrange in a tray.

Video

Notes

1. Keep stirring the khoya throughout the making of peda.
2. Make sure to cook on low heat or else khoya will stick at the bottom of the wok.
3. Let the pedas dry a little and then store in an airtight container.

Nutrition

Serving: 2piecesCalories: 569kcalCarbohydrates: 67.4gProtein: 50.3gFat: 12.3gSaturated Fat: 5.1gCholesterol: 24mgSodium: 434mgPotassium: 775mgFiber: 5gSugar: 54.3gCalcium: 9mg

Keyword brown peda, khoya peda, mathura ke pede, mathura special pede

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This post was originally posted in 2014. I have updated the pictures and content for better engagement.

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Best Regards,
Sapana Behl