Mathura Peda

Mathura Peda is a very delightful, rich and classic mithai (sweet dish) prepared with mawa (milk solids), milk, sugar, ghee and cardamom.

Recipe Source Link:https://www.mygingergarlickitchen.com/mathura-peda/

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RECIPE INGREDIENTS

» For Mathura Peda

• 2 cups grated mawa (khoya)
• 1 1/2 tablespoons ghee
• 1/2 cup milk
• 1/2 teaspoon cardamom powder
• 1/2 cup granulated sugar/tagar/bura
• 1/2 cup granulated sugar/tagar/bura for rolling pedas
• Dried rose petals and pistachios for garnish (optional)

RECIPE INSTRUCTIONS

» For making Mathura Peda

1. Heat a non-stick pan or a heavy-bottomed pan over medium-low heat. Add the grated mawa (khoya) to the pan and roast it for about 5 minutes. After 5 minutes, add about 1 tablespoon of ghee and mix well to combine. Stir continuously on low heat to prevent the mawa from burning and sticking to the bottom of the pan. Cook for another 3-4 minutes until the mawa starts to turn light golden in color and releases a sweet aroma.
2. While stirring, add 1/2 cup of milk gradually to the mawa. Continue to roast on low heat and stir until the milk is absorbed, and the mixture thickens. This should take around 3 minutes. When the milk is absorbed, add the remaining 1/2 tablespoon of ghee and mix again. Keep stirring and roasting the mawa at low heat for 3-4 minutes or until it turns deep caramel brown in color. Once the mixture looks perfectly roasted, turn off the heat. Add 1/2 teaspoon of cardamom powder to the mixture and mix well until combined. Let the mixture cool for a few minutes.
3. Transfer this mixture onto a plate and spread it using a spatula. Add sugar/tagar/bura and mix with a spatula. When the mixture is warm but manageable to touch, knead it into a smooth dough using your hands. You can add 1-2 tablespoons of boiled and cooled milk if the mixture seems dry.
4. Once the dough is ready, grease your hands with a little ghee and take small portions of the mixture to shape into pedas. Roll each portion into a smooth ball and then flatten it slightly to form a peda shape. Repeat the process until all peda mixture is used. I was able to get 19 small pedas out of this peda mixture. Place the 1/2 cup of sugar in a bowl/plate. Roll each peda in the sugar to coat it evenly. This sugar coating will give the pedas a sweet outer layer and a beautiful texture.
5. Garnish each peda with dried rose petals and chopped pistachios for a traditional touch and added flavor. Let the pedas cool completely at room temperature. Once they cool, they will firm up. Your homemade Mathura pedas are ready to be enjoyed. Relish them immediately with friends and family, or store them in an airtight container at room temperature. They should stay fresh for a few days.

RECIPE NOTES

1. Mawa or Khoya is the heart and soul of this dessert, so make sure either you use fresh homemade mawa or use high-quality mawa (khoya) which is fresh and soft. Fresh mawa makes the best tasting creamy and smooth pedas. If for some reason your mawa is hard, then add 1 tablespoon of milk to the crumbled mawa and heat it in a microwave or a stove top pan to soften it before use.
2. For making mawa desserts or other milk-based desserts it is recommended to use a thick bottomed pan or use a non-stick pan as they prevent sticking and burning.
3. Perfect temperature: Always remember to roast the peda mixture over low to medium-low heat for even cooking. A slow cooking process ensures that you achieve the right color, consistency and prevents burning.
4. To keep their freshness and prevent them from becoming dry, store these pedas in an airtight container or a parchment paper lined mithai box for up to 3-4 days at room temperature.