Mathura Peda / Mathura ka Peda, learn how to prepare the famous mathura peda at home with step by step photos.
Mathura peda is a north indian sweet variety prepared using mawa / khoya, tagar / boora, milk and ghee. Every indian knows Mathura (Uttar Pradesh, India), which is a birthplace of lord Krishna. Mathura peda is the famous sweet variety originated from Mathura.
If you visit the famous mathura temple, you would see this particular sweet sold in enormous quantity. I tasted mathura peda there and immediately fell in love with its taste. Since then I have been planning to make this dish at home. I referred nisha madullika ji’s site for the recipe and made few changes with the measurements. Though this peda can also be made using sugar, I wanted to try it from scratch, so first I made tagar / boora using sugar and then used it to prepare peda.
Mathura peda is made using mawa made from cow’s milk, which gives that nice brown color to the peda. You can either use home made or store bought mawa. I have used Milky Mist unsweetened khoya to prepare mathura peda. Follow the method exactly and prepare this famous mathura peda at home and enjoy with your family.
I would like to announce the arrival of our dear son Sangamithran (aka Pappu) born on August 9th 2017 with this delicious peda 🙂
Some of the other peda / barfi recipes shared in my blog, Apple Peda, Besan Butterscotch Barfi, Paneer Mawa Barfi, Mohanthal and Coconut Burfi. If you try any of my recipes, then do share your feedback with us.
Mathura Peda Recipe
- 200 gm khoya / khova / mawa
- 3-4 tsp ghee
- 3 tsp milk
- 2 tsp cardamom seeds powder
- 5 tbsp tagar / boora
- Please check the instructions below.
Steps to make Mawa Peda / Mathura ka Peda
- Take mawa and crumble it. Heat mawa in a non stick pan on low medium flame. Cook mawa till it changes its color to light brown. Now, start adding ghee 1 tsp at a time and keep stirring mawa. Cook till it turns dark brown.
- Now, add tagar, cardamom powder and mix everything well. If the mixture is too dry, add one tsp milk at a time and stir well. Cook till it becomes soft. You should be able to roll it. Switch off the flame when it starts leaving the sides. Grease your palm with little ghee and start making peda when the mixture reaches lukewarm stage. Spread a tbsp of boora / tagar on a plate and roll peda. Cover all the sides. Store peda in a airtight container and serve.