Name: Authentic Mathura Peda
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ⅓ cup Khoya, unsweetened mawa, crumbled; 2½ tbsp Sugar, boora or fine powdered sugar; ⅓ tbsp Ghee, as needed during roasting; ½ tbsp Milk, for deglazing pan; ¼ tsp Ground Cardamom, fresh

35 mintotal

Prep 5 min · Cook 30 min

Serves: 2
Difficulty: Hard
Spice: None

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Ingredients

⅓ cupKhoyaunsweetened mawa, crumbled
2½ tbspSugarboora or fine powdered sugar
⅓ tbspGheeas needed during roasting
½ tbspMilkfor deglazing pan
¼ tspGround Cardamomfresh

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Set a heavy-bottomed iron kadhai over a low flame. Add the crumbled khoya and start roasting it slowly, stirring without stopping.
As the temperature climbs, the khoya will surrender its fat, temporarily adopting a liquid state before clumping. Introduce a portion of the allotted ghee to aid the caramelization and press onward.
The soul of a Mathura Peda lies in its profound color profile. Persist with low-heat roasting for 20-25 minutes until the dairy solids transform into a spectacular, dark caramel brown.
20–25 min
If the khoya dries out or starts sticking, splash in a little milk to lift the base and carry on roasting.
Upon achieving that dark roasted perfection and intoxicating aroma, cut the heat. Decant the seared khoya onto a broad plate, spreading it thin. Allow it to drop to a manageable, warm temperature.
Add the cardamom powder and boora sugar. Rub the mixture between your palms until the sugar works right into the roasted khoya.
Pinch off small segments of the dough and form them into rustic, slightly asymmetrical pedas. The aesthetic should be traditionally imperfect, avoiding machine-like smoothness.
Optional finishing touch: Tumble the shaped pedas gently through extra boora sugar to create an encrusted exterior. Mandate a setting period prior to serving.

How to tell it's done

A heavily roasted, dense, slightly chewy exterior with an intense caramelized milk flavor.

Getting it right

Tip

The rustic, slightly grainy texture comes from 'Boora' or 'Tagar' (a special crystallized sugar). If you use regular icing sugar, it becomes too smooth and paste-like.

What to serve it with

Traditionally served as Prasadam, these pedas have a fantastic shelf life and can be eaten anytime as a rich sweet.

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