Mathura peda are melt-in-the-mouth Indian sweets made from slow cooked mawa and sugar. No surprises here, they hail from the holy city of Mathura!
While they’re most famously prepared during Janmashtami celebrations, one bite is all it takes to have you craving them all year.
Note – This recipe has been updated from the archives – first published in October 2015. I’ve added new images and helpful content, the recipe remains the same.
In my opinion, Mathura’s brown penda have a beauty of their own and are distinct from white penda. Slow cooking the mawa gives them a toffee colour. Their shape is kept irregular, almost rustic, and each one is dusted in fine sugar.
The charm isn’t just in how they look though - it’s in the taste. The mawa becomes caramelised and nutty, giving the peda a deep richness.
During my gap year at 18, I visited temples in Vrindavan and was immediately drawn by the sweet smell of freshly made mathura penda. Sadly, I wasn't eating outside food there, but once I got home, I asked my mum to make them. She knew the recipe well, and that’s how these treats found their way onto the blog over ten years ago.
We make them together every few Janmasthamis and this recipe has always worked wonderfully.
Ingredients notes & Tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mawa (khoya) - it's quite difficult to buy readymade mawa in the UK, so I always make mawa at home using milk powder. If its avaliable, you'll find it in the chilled section of Indian grocery stores. You'll then need to grate it before using in the recipe.
Sugar - specifically you need caster sugar because regular sugar will be too grainy.
Nutmeg powder - a must for authentic mathura peda.
Cardamom powder - adds classic flavour to Indian sweets.
Extras - milk & ghee - you'll need full fat milk and possibly ghee whilst slow roasting the mawa to keep it moist and prevent it burning.
Quick Tip 1: I've noticed that homemade mawa is moister than store-bought, so use less milk when slow cooking.
Quick Tip 2: Slow roast the mawa on medium-low heat. It takes about 15-20 minutes but don't rush it.
Quick Tip 3: If pedas turn hard, reheat in a pan with a splash of milk until soft and reshape. You can skip adding any extra sugar.
Mathura peda are commonly made for Janmashtami, so why stop there? We usually prepare a feast of moraiyo, rajgira kadhi, farali potato peanut bhaji, farali thepla and buff vada. The perfect delicious and filling festival spread.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Mathura Peda
Ingredients
- 250 grams khoya grated
- 150 grams caster sugar plus extra for rolling
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- 1 teaspoon ghee
- ¼ cup milk
Instructions
- In a heavy bottom non-stick pan, add the khoya.
- On a low heat, slow cook the khoya.
- Continuously keep stirring and you'll see it slowly change in colour.
- Add a little ghee and milk here and there to keep the mawa loose.
- Continue to cook the khoya mixture until it’s brown, but not burnt.
- This will take approximately 15-20 minutes.
- Transfer the khoya mixture into another plate.
- Allow the cooked khoya to cool completely.
- Add caster sugar, cardamom powder and nutmeg powder.
- Mix well and make peda in whatever size or shape you like.
- Then roll them into the remaining caster sugar.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The slow roasting of the mawa is what makes these peda so special. The deep, caramelised nuttiness is something you simply can't rush, and it's so worth the patience!
Sasmita says
Mathura ke Pede loooks reallu much delectable, just kind of melt in mouth 🙂 ANd the clicks are as always superb ones ....
francesca says
This recipe is absolutely, positively amazing! I'd love to try to make it, but do you think I can properly execute the recipe even if, alas, I never had some Peda before in my life?
PS: your photos are beautiful!
sushma balasubramanian says
Oh my my.. the famous pedas.. these look absolutely delicious.. I also want to visit Mathura some day; a holy place.. Your post is tempting me to go sooner.. 🙂
Soniya saluja says
Oh my.. no I am craving for some of these sweet babies👌☝️❤️ scumpticous!
Unknown says
This reminded me of our annual trip to our native place during school vacations, our use to halt at Mathura and this pedas were purchased every journey.
Unknown says
Ahh.. this reminded of my train journey to Lucknow, that we use to take during school vacations. Train use halt and mathura and these peda was must have. I love it 😘
Unknown says
Drooling.:) Lovely write up Jagruti. <3
Unknown says
Looks yum.My favorite kind of pedas.
shreya! says
What shots!! My mouth is watering ...need to make these soon! I'll try your way soon!
Aish says
What beautiful pics! If only I could eat through my eyes.
Lathiya says
Wow.. awesome share..these peda absolutely looks lovely
Niloufer Riyaz says
they look yumm
Reva says
That looks lovely Jagruti ... Lovely writeup ..