These gluten-free Mathura pedas crafted with milk solids are common during Holi, Rakshabandhan, and Diwali celebrations.
And you just can’t ignore them even if you wanted to, because Indian sweets are so heavenly addictive! And there is something special about sweets that belong to specific regions, just like these Mathura Ke Pede. They are irresistibly delicious and an ecstatic indulgence. ‘Peda’ in Hindi means a sweet Indian dessert prepared with Mawa/ Khoya or milk solids. Mathura Ke Pede translates to Mathura’s famous milk-solid sweet treats. This pede is also known as Mathura ke Dharwad pede! These are also made with Milk solids/ Mawa and flavored with a sweetener and some cardamom powder. Boora sugar is used as the sweetener in this Mathura ke Pede recipe. Ghee adds a rich texture and a nutty flavor to the pedas, besides helping in roasting the mawa. Known for taste, texture, and flavor, these Mathura Pedha can be prepared at home following the tips and suggestions mentioned below.
Easy to prepare with a few ingredients Smooth and melt-in-mouth textured Perfectly sweetened Scalable and make-ahead treat
Even though Mathura peda needs some patience and finesse to prepare, they meet all the requisites of being one of the best desserts in the festive season.
Ghee — Ghee/ clarified butter is used for this Mathura Ke Pede recipe to lend them its much appreciated rich, sweet, and caramel flavor. Boora — Boora sugar is added to the pedas mixture as the sweetening ingredient. It replaces granulated/powdered sugar in this recipe. Milk — It adds moisture to the pedas and helps in proper binding while shaping them. Cardamom Powder — This is added to enhance the flavor of these delicious Mathura pedas. Caramelizing Mawa/ khoya — While roasting the mawa, you may see brown streaks emerging. This is because the mawa is sticking to the bottom of the pan while caramelizing. All you have to do is to lower the heat and remove the pan from the heat immediately. Let it cool for some time, return it to the heat, and continue roasting it on the lowest setting. Roasting the mawa — Mawa must be roasted with patience as it may get burnt quickly. You must continuously stir the mawa/ khoya at the lowest setting to allow it to roast correctly without burning. It’s a time-consuming process, but undoubtedly, it is worth the effort as roasting increases the taste, texture, and shelf life of the pedas. Purifying the sugar syrup — Milk is added to the sugar syrup to remove impurities, which is considered an important step. A scum-like thick form surfaces the sugar syrup when milk is added to it. These are the impurities that are then removed from their surface and discarded. Using boora sugar — Adding Boora sugar or tagar for this recipe of Mathura Ke Pede brings in the best results.
Addition of ghee — Ghee is added to the sugar syrup to prevent it from forming lumps. So, when you add the ghee, keep it stirring continuously and do not leave it unattended. Storing Boora sugar — Boora sugar (Demerara sugar) can be conveniently stored in an air-tight container at room temperature for up to 2- 3 months. Scalable recipe — This delicious recipe of Mathura Ke Pede is scalable and can be doubled or tripled as per your requirement. If you want to serve it at your next get-together or potluck, scale the recipe accordingly and enjoy serving your delicacy to your guests. I bet this recipe will be a huge hit!
Follow the step-by-step instructions to make the Best Mathura Peda
So shall we start? Should you make this Mathura Peda, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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