If you love pedas, then you’ll relish Mathura ke Pede. These little treats made with mawa, sugar, milk, and ghee will be a real hit with friends and family.
it’s gluten-free, egg-free, looks impressive, and truly addictive! It’s definitely one of the best desserts during the festive season, and everybody just loves them!
This classic sweet treat hails from the town of Mathura, the birthplace of Lord Krishna, which is nested in the Northern Indian state of Uttar Pradesh. Hence these sweet delicacies are called ‘Mathura ke pede.
Ingredients need for Mathura peda:-
» Khoya/Mawa – is a thickened milk solid that is widely used in Indian cooking. It is base for many tasty Indian recipes. I have used homemade mawa, but you can use store-bought mawa too.
» Ghee – a must-have for this recipe. It’s the Indian form of clarified butter that adds a rich, sweet, and caramel flavor to this pede.
» Boora – Boora is porous sugar made from sugar. Sugar is cooked to its soft-ball stage, stirring continuously. Later, milk is added, and then it starts to convert into its fine granulated form.
» Milk – adds slight moisture and helps bind our yummy pedas.
» Cardamon Powder – to enhance the flavor of these melt-in-mouth-pedas.
» Garnishes- some extra boora to roll our pede in.
HOW TO MAKE MATHURA KE PEDA?
Step 1- Make Boora Sugar (demerara sugar)
1. Combine sugar and water in a heavy-bottomed pan.
2. Cook over low to medium heat, Keep cooking the sugar mixture, while continually stirring.
3. Cook this until the sugar melts and the mixture thickens, and it looks foamy and transparent about 5 to 6 minutes.
4. Pour in milk. Stir to combine.
5. Keep stirring the mixture. As the sugar syrup is cooked, water starts to evaporate, and the sugar concentration increases.
6. After about 8-10 minutes more into the cooking, as the sugar begins to bubble, it will splatter, and you will notice some crystallizing sugar sticking to the sides of the pan. Keep scraping the sugar.
7. As the sugar syrup gets thicker, lower the flame to the lowest setting. Take cold water in a bowl. Drop a teaspoon of sugar syrup into the cold water.
8. If you remove the dropped sugar syrup from the cold water, it will form a soft, flexible ball. If it doesn’t form a softball, cook the sugar syrup for another 2-3 minutes.
9. Increase the flame to the medium-low setting and add ghee to the sugar syrup.
10. Keep stirring and scraping the sugar, continuously.
11. Soon all the water will evaporate, and sugar will start to crystalize. Sugar will be still soft and moist at this stage, keep crushing the lumps. Keep stirring.
12. Finally, sugar will reach a point where it has lost its moisture and will resemble a fine powder. Take it off the flame.
13. Our fine sugar is ready. We have one more small step to attain Boora.
14. Pour boora into the sieve and stir with a spoon to aid the boora to pass through.
15. This process will separate all the lumps. Mathura ke Pede
16. All we get after straining is ~ fine powder sugar that is porous in texture. This is Bura chini or Boora sugar!
Step 2- Prepare Mathura ke pede
17. Add mawa to a heavy-bottomed pan.
18. Turn the heat to a low-medium setting and start cooking the mawa, stirring constantly.
19. After cooking mawa for about 4-5 minutes, it will start to look dry.
20. Add ghee and mix to combine.
21. Keep stirring. Mathura ke Pede
22. Another 6-8 minutes into the cooking, the mawa color will start to change to pale caramel brown.
23. Maintain the heat and keep roasting the mawa. Extra 10 minutes into the cooking and mawa will turn into a deep brown color that we are looking for.
24. Remove the pan from the heat and set aside for 5 minutes. Add boora to the peda mixture.
25. Keep stirring until the boora is fully incorporated in the peda mix.
26. Slowly add the milk. Do not add all the milk at once because you may not need all of it.
27. Transfer the peda mix to a large bowl. Add the cardamom powder and knead the peda mix until it’s smooth and binds well.
28. Let’s start making Mathura ke pede. Take a golf-ball-sized piece of peda mix in between your palms and make a round ball. Slightly flatten the ball to shape it like a peda.