The traditional method of preparing mathura pedas is very tedious. Firstly, the mawa or khoya is prepared by heating milk on a low flame until it reduces in quantity. Then it is roasted until it turns brown. Later, small dough balls are made, which eventually are pedas. But nowadays, we always look for shortcuts - Even the milk quality could be better than earlier. In my place, we don’t even get the milk we get in India for making mithai.You can also prepare mathura peda with ready-made mawa or khoya, but today I have used milk powder to make them. I recommend using Full cream milk powder to prepare Mathura Peda. The milk powder is roasted on a very low flame until it turns brown; add little milk, and later, once it is cooled, add powdered sugar, roll them into a small ball, and coat it with powdered sugar. Here the method is a bit different, but there is no compromise to the taste. Trust me, once you make this mathura peda- no one can tell you have made them at home and with milk powder. The essential step is the roasting, which takes 15 to 20 minutes to prepare. Apart from this, even the ingredients for Mathura peda are readily available at home. Janmashtami is coming next week, so please try this peda recipe and serve Lord Krishna's bhog thal.
Prep Time10 minutesmins
Cook Time25 minutesmins
Resting time10 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: how to make mathura peda, mathura ka peda, Mathura ke Pede, Mathura Peda, mathura peda Brijwasi, Mathura Peda Recipe, mathura peda recipe from khoya, mathura peda recipe in hindi, mathura peda recipe with milk powder, recipe of mathura peda
Servings: 14Pedas
Ingredients
2cups Milk Powder
4tbspGhee
½cup Milk
¾cup Boora Sugar / Tagar/ Powdered Sugar
½tsp Cardamom powder
Instructions
Add 1 tbsp ghee and 2 cups of milk powder to a pan.
Roast the milk powder on a low flame for 2 to 3 minutes. Ensure no lumps are formed in the mixture.
Again add 1 tbsp ghee and continue to roast on a low flame for 2 to 3 minutes.
Once again, add 1 tbsp ghee and roast on a low flame for 2 to 3 minutes. Now the color of the milk powder will change slightly.
Add once again 1 tbsp ghee and continue to roast on a low flame for 2 to 3 minutes.
Now roast the milk powder until it turns brown. This process may take 10 to 15 minutes.
Now take ½ cup milk, but gradually add little milk at a time, and roast for a minute.
Again add little milk, and roast for a minute.
Again add little milk, and roast for a minute.
The roasted mixture is coarse and moist.
Transfer the mixture to a plate and allow it to cool.
Add ½ tsp cardamom powder and ¾ cup bora or powdered sugar. Mix the ingredients until well combined.
If your mixture is slightly dry, add 2 tbsp of milk and mix it well.
Take a little mixture in your hand. Roll it between your hands and form a ball.
Coat the ball with powdered or bora sugar.
Delicious mathura peda is ready.
Notes
Good quality milk powder (Full cream) is recommended for this recipe.
Don't use oil for this recipe.
Ghee and milk have been added gradually to get a coarse mixture.
The coarse mixture should be moist and not dry.
After cooling, if your mixture is still dry, add 2 tbsp milk.
You get two types of pedas in Mathura - soft and hard. This recipe will make the hard peda which is slightly dark brown. You can adjust the color to your preference by roasting the milk powder less.
The shelf life is 15 days outside and in the fridge for a month.