Instant Mathura Peda

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Background

The peda is one of India’s oldest milk-based sweets, believed to have originated in Mathura, the birthplace of Lord Krishna. Traditionally made from khoya, ghee, and sugar, it was first prepared as prasad — a sacred offering symbolizing purity and devotion.

In Mathura, pedas are known for their deep caramel color and grainy texture, created by slow-roasting khoya for hours in large iron kadhais. The result is a rich, melt-in-mouth sweet that carries both nostalgia and divine flavor.

Over time, this humble sweet traveled across India — inspiring countless regional versions like the golden Dharwad peda and saffron-infused Kesar peda. Though recipes have modernized with milk powder and condensed milk, the essence remains the same — simple ingredients, cooked with patience and love.

Instant Mathura Peda

Servings – 4 people
Portion size – 2–3 pieces per person
Preparation time – 10 minutes
Cooking time – 20–25 minutes

Ingredients

  • 1 cup full-fat milk powder

  • 2 tbsp ghee

  • 3–4 tbsp milk (as needed)

  • ¼ cup powdered sugar (adjust to taste)

  • ½ tsp cardamom powder

  • Chopped pistachios or almonds for garnish

Equipment needed

  • Heavy-bottomed non-stick pan or kadhai

  • Wooden or silicone spatula

  • Mixing bowl

  • Plate or tray for shaping pedas

Instructions

  1. Heat ghee: Warm ghee in a heavy-bottomed pan on a low flame.

  2. Roast milk powder: Add milk powder and roast it gently on low - medium heat, stirring continuously to avoid burning. The milk powder will slowly change color from cream to golden brown, releasing a nutty aroma. Add cardamom powder.

  3. Add milk: Pour in a few tablespoons of milk and mix well. It should become crumbly; keep roasting.

  4. Cool slightly: Remove from heat and let it cool for 5–7 minutes until warm (not hot).

  5. Add sweetness and flavor: Mix in powdered sugar . Combine well until evenly mixed.

  6. Shape: Take small portions of the mixture and shape into round pedas. Flatten lightly with your fingers if you like that shape.

  7. Garnish (optional): Press a few pistachio or almond slivers on top and let them cool completely before storing.

Tips

  • Roast slowly on a low flame — that’s the secret to the authentic flavor.

  • Add milk gradually, keeping the mixture soft but not sticky if you like soft pedas.

  • Always add powdered sugar after the mixture has cooled to avoid melting and stickiness.

  • If the mixture feels dry, add a teaspoon of warm milk while shaping.