Mathura ke Pede
Veg
Soft, pale-golden milk fudge discs made from slowly reduced mawa (khoya) with sugar and a whisper of cardamom — the most celebrated peda in India, made in Mathura for over two millennia as both street food and temple prasad. Melt-in-the-mouth, deeply milky, and irreplaceable.
Cuisines
Brij
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | khoya (mawa) |
| 1/2 cup | powdered sugar |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | ghee |
| — | Chopped pistachios for garnish |
Instructions
- 1 Heat the ghee in a non-stick pan over low flame.
- 2 Add the khoya to the pan and roast it on low flame, stirring continuously, until it turns light brown and releases a pleasant aroma.
- 3 Remove the pan from heat and let the roasted khoya cool slightly.
- 4 Once the khoya is warm but not hot, add the powdered sugar and cardamom powder. Mix well to combine.
- 5 Divide the mixture into small portions and shape them into round pedas.
- 6 Garnish each peda with chopped pistachios, pressing them gently into the surface.
- 7 Allow the pedas to set at room temperature for about 30 minutes before serving.
Tips
Ensure the khoya is roasted on low flame to prevent it from burning. Use fresh khoya for the best taste.