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 low flame.

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

  3. Add milk: Pour in a few tablespoons of milk and mix well. The mixture will start coming together like soft khoya. Keep stirring until it thickens and leaves the sides of the pan.

  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 and cardamom powder. Combine well until evenly mixed.

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

  7. Garnish: 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; the mixture should be soft but not sticky.

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

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