MATHURA PEDA

Mathura Peda is most renowned for its divine and unique taste. These authentic fudge Purely made of Khoya - milk solids and Sugar and flavoured with Cardamom and Nutmeg.

In Gujarati, these are known as Mathura Na Peda.

Mathura Ke Pede, not just regular khoya peda, they are special. They are definitely not glossy or sticky, also dark caramel colour and irregularly shaped and coated in powdered sugar.

Any relatives or friends visiting Mathura, surely they will fetch you one of the most important Mathura ke Pede.  According to some research Peda first originated in Mathura itself ( Birthplace of Lord Krishna ) thus these pedas are used as 'Prasad' in Mathura temples.

 A few weeks back I had a chance to try my hands on to making penda for Janmashtami, also used up my homemade khoya. but didn't get time to post on that day.

Better late than never ! If you've never made Mathura ke pede, maybe the time is now. If you love peda as much as I do, we are on the same page. Now that Navratri begun, it's a perfect time to try your hands on. They are phenomenal !!!!!

Great for Prasad as these pedas are nut-free, nowadays we are not allowed to take Prasad with Nuts in many places. Have a look at our 19 BEST BARFI PEDA RECIPES

TIPS

Fry or roast khoya properly or until totally brown.
If khoya roasted properly these pedas can stay good until a month.

MORE PEDA RECIPES

1. CLOTTED CREAM PEDA

2. RAJKOT NA PEDA

3.KESAR MALAI PEDA 

4. MANGO PEDA

5. RICOTTA CHEESE PEDA

Mathura Peda, Mathura ke Pede, Mathura Na Penda

Dessert

Indian

Yield: 20-22 PEDA

Author: Hayley Dhanecha

MATHURA PEDA

Mathura Peda tastes divine, made with Khoya (milk solids)

prep time: 10 Mcook time: 30 Mtotal time: 40 M

ingredients:

• 250 g grated khoya
• 150 g + 2 tbsp. Caster sugar
• 1/2 tsp. cardamom and nutmeg powder
• 1/2 tsp. desi ghee
• 1-2 tbsp. milk

instructions:

How to cook MATHURA PEDA

1. In a heavy bottom non-stick pan, place khoya.
2. On a low heat start frying khoya.
3. Continuously keep stirring and frying.
4. In between slowly keep adding ghee and milk.
5. Keep frying khoya mixture until it's brown, but not burnt.
6. This will take 20-25 minutes.
7. Transfer the khoya mixture in another plate.
8. Let the khoya cool completely.
9. Add 150g castor sugar and cardamom and nutmeg powder.
10. Mix well and make peda whatever size or shape you like,
11. Mathura ke pede should not be in any particular shape.
12. Then roll them into remaining sugar.
13. Mathura ke pede are ready for Prasad.
14. Enjoy !

NOTES:

This recipe will take to make if you decide to make khoya at home.

Calories
53.69

Fat (grams)
2.89

Sat. Fat (grams)
1.81

Carbs (grams)
4.73

Fiber (grams)
0.04

Net carbs
4.70

Sugar (grams)
4.60

Protein (grams)
2.33

Sodium (milligrams)
32.70

Cholesterol (grams)
9.75

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2015/10/mathura-peda.html

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