Mathura Peda | Instant Mawa Peda | Mathura ke pede | How to make Mathura pede recipe with step by step instructions

With just 4 ingredients, a classic Indian sweet Mathura Peda | Instant Mawa Peda is made with homemade Instant mawa/khoya (milk solids), ghee, sugar and flavored with cardamom.

What is Mathura Peda | Instant Mawa Peda, it’s origin

India is known for it’s unique food culture where sweets are an integral part. Each city has a favourite food too. Mumbai is known for it’s Mumbai Vada pav and Pav bhaji.

Similarly, Gujarat is for Khandvi , Handvo , Khaman dhokla and South India for Ragi Idli, Khotto Idli steamed in jackfruit leaves.

As the name suggests, the origin of the recipe is from the Indian state of Uttar Pradesh known as Mathura and is generally made during the Lord Krishna’s birthday celebrated as Janmashtmi festival.

This is one different kind of peda other than Semolina coconut peda and Nariyal peda  compared to the traditional white colour peda variety.

Traditionally, Mathura peda recipe is made  with boora sugar/tagar or powdered sugar along with mawa/khoya made from scratch by cooking milk for hours.

However, I have made this recipe of mathura pede with instant khoya and bura khand which takes around 30 minutes without compromising on taste.

Ingredients used to make pede

Mawa/khoya – Here to make this recipe I have used instant homemade khoya. You may use readymade khoya/mawa also.

Sugar – Bura sugar also known as tagar. However you may use powdered sugar, brown sugar or jaggery (Gud) as well.

Ghee – Also known as clarified butter which gives the authentic taste to peda.

Cardamom powder – The flavour of cardamom powder adds that perfect taste to peda.

Milk  – Use full fat milk

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Mathura Peda | Instant Mawa Peda, it's

With just 4 ingredients, a classic Indian sweet Mathura Peda | Instant Mawa Peda is made with homemade Instant mawa/khoya (milk solids), ghee, sugar and flavored with cardamom.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Indian mithai

Cuisine: Indian

Keyword: instant mathura Peda recipe, mathura ke pede, mathura Peda, milk powder peda

Servings: 12 Peda

Author: Lata Lala

Ingredients

• 1 cup Instant khoya/ mawa
• 1/2 cup bura / tagar or sugar
• 2-3 tsp ghee
• 1-2 tsp Full fat Milk (optional)
• 1 tsp cardamom powder
• 10 Pistachios chopped
• 1 tbsp Dry rose petals

Instructions

• To begin with heat a heavy bottom pan. Add ghee/clarified butter. Swirl the pan so that ghee coats all the corners.
• Next add homemade khoya/mawa and cook it on low flame by stiring continuously.
• Once the khoya turns light brown, switch off the flame, stir and cool till slightly warm. Otherwise if cooled down completely, it will be difficult to mix sugar and shape peda.
• If required add milk to adjust the consistency.
• Now add cardamom powder and bura sugar and mix well.
• Now take small portion of this mixture, roll it round or give them any shape you like. Place it on a plate and with thumb create a big dent on peda.
• Next, roll them in bura powder (optional).
• Let them dry for 1 to 2 hours in an open plate to become hard. Delicious Mathura ke pede is ready to serve.
• Garnish with slivered pistachios and dry rose petals 

Notes

1. Use good quality khoya for the best results.

2. Make sure to keep an eye on mawa/khoya while roasting. It may burn if left unattended.

3. Make sure to add sugar/bura khand/ jaggery when the mixture is slightly warm. Otherwise it will be difficult to shape peda.

Step by step instructions and pictorial presentation to make Mathura Peda | Instant Mawa Peda

To begin with heat a heavy bottom pan. Add ghee/clarified butter. Swirl the pan so that ghee coats all the corners.

Next add homemade khoya/mawa and cook it on low flame by stiring continuously.

Once the khoya turns light brown, switch off the flame, stir and cool till slightly warm. Otherwise if cooled down completely, it will be difficult to mix sugar and shape peda.

If required add milk to adjust the consistency. Now add cardamom powder and bura sugar and mix well.

Now take small portion of this mixture, roll it round or give them any shape you like. Place it on a plate and with thumb create a big dent on peda.

Next, roll them in bura powder (optional).

Let them dry for 1 to 2 hours in an open plate to become hard. Delicious Mathura ke pede is ready to serve.

Garnish with slivered pistachios and dry rose petals.

Top tips

1. Use good quality khoya for the best results.

2. Make sure to keep an eye on mawa/khoya while roasting. It may burn if left unattended.

3. Make sure to add sugar/bura khand/jaggery when the mixture is slightly warm. Otherwise it will be difficult to shape peda.

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