Mathura Peda By Chef Ajay Chopra
Mathura Peda is a traditional Indian sweet made from mawa (Khoya) and sugar. Chef Ajay Chopra shares the recipe for this drool-worthy sweetmeat.Read More
For Mathura Peda
1 tsp ghee
1 cup milk
1 cup khoya
½ cup boora (Tagar)
2 tsp choti elaichi powder (green cardamom)
few badi elaichi seeds for sprinkling
- In a large kadhai heat ghee and pour milk.
- Add some khoya to the milk and reduce it to become a rabri consistency.
- After 10 minutes, the mixture starts to separate from the pan. At this point at some boora cheeni (tagar) – as a fine powder and choti elaichi powder and badi elachi seeds.
- Keep sauteing the mixture until the mixture changes colour.
- Transfer the mixture into a pan, and sprinkle some more boora cheeni on it.
- Mix it well and after it cools down, roll it between your palms and give it a peda shape.
- Roll the peda in boora, coat it well and serve.
Mathura Peda originated from the city of Mathura. It is a dessert that is offered as ‘bhog’ to Mathura’s favourite deity, Lord Krishna. This peda is then offered as a ‘prasad’ to the devotees of Lord Krishna.
For making Mathura peda, milk is boiled for hours till it solidifies into mawa (khoya). The mawa is gently cooked in a bit of ghee till it becomes brown. The cooked mawa is then divided into tiny round balls, which are then rolled in powdered sugar or boora.
This tiny round ball is so delicious and delicate that it just melts in your mouth.