Mathura Ke Pede

Name: Mathura Ke Pede
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Braj
Ingredients: 500 g khoya (mawa); 150 g Sugar; 1 tsp cardamom powder; 1 pinch Saffron; 15 g pistachios; 1 tbsp Ghee

Dense, grainy discs of caramelised khoya sweetened with sugar and perfumed with cardamom, the signature sweet of Mathura's temple town.

🇮🇳India· Uttar Pradesh

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 6
Difficulty: Medium
Calories: 180 kcal

Ingredients

0 of 6 gathered

Servings

500 g khoya (mawa) — grated
150 g Sugar — powdered
1 tsp cardamom powder
1 pinch Saffron — optional, for colour
15 g pistachios — slivered, for garnish
1 tbsp Ghee — for roasting

Equipment

•Heavy-bottomed pan

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 9 g
carbs: 18 g
fibre: 0 g
protein: 5 g
calories: 180 kcal

Instructions

1
Warm the ghee (clarified butter) in a heavy pan. Add the grated khoya (dried milk solids).
2
Cook the khoya on low heat. Stir constantly until it turns light golden and slightly grainy.
3
Take the pan off the heat. Let it cool slightly, then stir in the powdered sugar.
4
Add the cardamom powder and saffron. Knead gently until the mixture becomes smooth and soft.
5
If the mixture feels too soft, warm it on low heat. Stir briefly until it firms up.
6
Let it cool until safe to handle. Shape into small flat discs between your palms.
7
Gently press a pistachio sliver onto the top of each peda (sweet milk disc).
8
Let the pedas cool completely until fully set before serving or storing.

Chef's tips

Cook the khoya on low heat and stir non-stop so it browns evenly without burning. Let the khoya cool slightly before mixing in sugar so it does not turn runny.