The best things always come in small packages at least in this case, little bundles of joy and fun, Sri Krishna Janmashtami special Mathura Peda. This is one of the best sweets to be made for the festival, Mathura is believed to be the birthplace of our Lord! This is a simple and easy way to make Mathura peda and I am not aware whether this is an authentic recipe but it does taste really good. I love the small size of the pedas and children will absolutely adore them.
Mathura peda has only a few simple ingredients and you have a delicious sweet made in no time. I have used my homemade khoya/khova recipe to make khoya. Generally I make the khoya ahead of time in order to save some energy to actually make the pedas. If I make the khoya in the morning I make the pedas in the evening. This recipe is from my last year’s menu for the festival.
I have used a 1/2 (half) Tbsp measure to measure out the pedas as I like the small size of the Mathura Peda. Further I have used a peda stamp to make a nice marking on the lovely things but obviously you can skip the marking. So why wait go ahead and quickly make these Mathura peda and enjoy them for this Sri Krishna Janmasthami. More peda and barfi recipes from FOI:
Kalakand etc.
Mathura Peda | Pedha Recipes | Sweet Recipes
Prep time
Cook time
Total time
Melt in the mouth Mathura Peda, Sri Krishna Janmashtami special sweet
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Serves: 40½" pedas
Ingredients
- 300 to 320 Gm homemade khova/khoya recipe
- 2 Tbsp ghee
- 8-10 powdered elaichi
- 1¼ Cup powdered or icing sugar
- Few drops of milk
To make pedas:
- Peda Stamp (optional)
- ½ or 1 Tbsp measure to get even sized pedas
Method
- In a pan, add ghee and bring to low heat
- Take the homemade khova/khoya and add to the pan
- Slowly break the khova/khoya with the edge of the spatula
- Keep mixing and breaking the khova/khoya solids, do not leave it unattended
- After 10-12 minutes the colour on the peda changes to mild golden and you get an aromatic fragrance
- Add the elaichi powder and mix well
- Turn off heat, and let it cool
- Now add powdered sugar and mix well
- Crumble the mixture and ensure the sugar is mixed well
- Add little ghee and a few drops of milk if necessary
- Make into a smooth dough
- Now pinch off ½ Tbsp of dough and roll into a ball
- Make all balls in a similar fashion
- Press with a peda stamp if you like
- Make all pedas, store in an airtight container when they dry up a bit
Notes
Adding milk reduces the shelf life of the pedas
Do not overfry the mixture, it becomes hard and chewy
Use any size spoon to make the pedas but make even sized pedas
Do not overfry the mixture, it becomes hard and chewy
Use any size spoon to make the pedas but make even sized pedas
Mathura Peda Stepwise:
In a pan, add ghee and bring to low heat
Take the homemade khova/khoya and add to the pan
Slowly break the khova/khoya with the edge of the spatula
Keep mixing and breaking the khova/khoya solids, do not leave it unattended
After 10-12 minutes the colour on the peda changes to mild golden and you get an aromatic fragrance
Add the elaichi powder and mix well
Turn off heat, and let it cool
Now add powdered sugar and mix well
Crumble the mixture and ensure the sugar is mixed well
Add little ghee and a few drops of milk if necessary
Make into a smooth dough
Now pinch off 1/2 Tbsp of dough and roll into a ball
Make all balls in a similar fashion
Press with a peda stamp if you like
Make all pedas, store in an airtight container when they dry up a bit
