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Mathura peda
Milk fudge discs
Brown, caramelised khoya fudge discs (मथुरा पेड़ा) from Krishna's birthplace, rolled in boora sugar
Mathura in Uttar Pradesh, Krishna's birthplace, has a peda all its own: not the pale milky kind found elsewhere, but a dusty-brown disc with a deep, toffee-like flavour from milk solids slowly roasted until they caramelise. Pilgrims buy boxes after visiting the temples, and they are made in huge batches around Janmashtami as an offering. The texture should be dense yet slightly grainy, rolled in fine boora sugar so the outside sparkles. The usual mistake is rushing the roasting over high heat, which scorches the khoya in spots and makes it bitter and greasy. Chef's tip: keep the heat low and scrape the bottom of the pan constantly; the colour should change gradually from cream to light brown, then to the shade of milky coffee.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 14 oz khoya (mawa)crumbled or grated
- 2 tbsp ghee
- 2 tbsp milk
- 5 ½ oz powdered sugar (or boora)
- ½ tsp ground green cardamom
- 1 ¾ oz boora or powdered sugarfor rolling
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Method
0/6 doneStep 1: Warm the 2 tbsp ghee in a heavy, wide pan over low heat. Add the 14 oz khoya (mawa) and press it flat with a spatula as it starts to soften.
3 minStep 2: Keep the heat low and stir and scrape constantly. After about 10 minutes, the khoya will loosen and turn light gold. Keep going.
10 minStep 3: Sprinkle in the 2 tbsp milk and continue roasting for another 15–20 minutes. Each time a thin film forms on the pan, scrape it back in; these bits give the colour. Stop when the khoya is an even caramel-brown and smells like toffee.
20 minStep 4: Tip it onto a plate and cool for 10–15 minutes until it is warm but you can handle it. If it is too hot, the sugar will melt and the pedas will spread.
15 minStep 5: Add the 5 ½ oz powdered sugar (or boora) and ½ tsp ground green cardamom and knead with the heel of your hand for 2–3 minutes into a smooth, slightly grainy dough.
3 minStep 6: Divide into 16 pieces, roll into balls, then flatten slightly and press a thumbprint into each. Roll in the 1 ¾ oz boora or powdered sugar sugar so they are lightly frosted. Leave them for 1 hour to firm up, then store in a box for up to 1 week.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 24 g
- Fat
- 12 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mathura peda take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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Perfect for:Janmashtami