Skip to main content

Mathura Peda: A Quintessential Indian Sweet



homemade peda recipe

Visited Vrindavan recently and fell in love with the uniqueness of Mathura peda. Since then I have been wondering how to make this peda typical of Mathura. Surprisingly, this form of peda is prepared in Karnataka's Dharwad. I did not know this until a dear friend of mine, Radha Natarajan, shared the recipe of Karnataka peda. What more could I ask for?

I tried to replicate her recipe and the result is before you. Her peda recipe inspired me to give it a try and relive the taste typical of Mathura pedas. 



The festival of light is knocking at our doors, and we are all geared up to celebrate our favorite festival. We all love to make diwali sweets, distribute diwali gifts, and share love with each other. Not to forget the cracker mania!!I do not like crackers, so I see it as mere waste of money. On top of it, the air and sound pollution are benumbing.

Anyway, let's see what magic you can create this diwali. Mathura peda is one delicacy that is a favorite with everyone.

This Mathura peda makes a special festive gift as well. Surprise your friends with this Mathura-special treat this Diwali!



#mathura #peda
Of course, there will be some difference between the handiwork of professionals and novices like me, but there is no better feeling than getting a near-perfect recipe in your first attempt at making a delicacy, which is world famous for its taste, unique fragrance, and richness.

It took me more than an hour of continuous stirring to churn this out. But the end product was worth all the efforts. I took half cup of paneer (cottage cheese) and 1 cup of condensed milk (made at home) for the recipe.

The best thing about this delicacy is that it's not as sweet as other Indian sweets, but yes, it is loaded with calories, since it is a completely dairy preparation. Nevertheless, it won't hurt once in a while to have this traditional Indian sweet.

But the taste is so divine that you cannot have just one.

Here's the step-by-step mathura peda recipe:
1. Take 1 cup of milk and add 2 tbsp of curd to it
3. curdling milk

2. Boil milk until it curdles

4. Separate water from paneer 

keep condensed milk ready

let's sautee paneer


keep sauteeing 
add condensed milk





let it cook, keep stirring

condensed milk has dried out

keep sauteeing until you get a crumbly mixture

add to grinder or food processor and grind the mixture

sautee the ground mixture again

add little milk to the mixture now or while grinding...the mixture has started to change color

look at the authentic mathura peda color


roll out into balls - so you get melt in mouth mathura peda


feedback from neelam Singh on mathura peda


Recipe
Paneer - 1 cup (you may take more)
Condensed milk -1 cup (take 2 cups of milk, add 1/2 tsp ghee, elaichi powder, and 1 tbsp sugar powder - keep it on a low flame and keep stirring until it gets thickened and is reduced to almost half)
Milk -3 tbsp
Ghee- 1 tsp
powdered sugar for coating (optional)

feedback on mathura peda by Neelam Avasthy


















#dharwad peda


Procedure
I made paneer by adding 2 tbsp of curd in milk and allowed it to curdle. Then I took a tea sieve to filter paneer from whey. Whey can be used to knead regular dough. I even add it into curries sometimes.


  • Once you have paneer churned out. Wash it with cold water, especially if you prepare it with lemon. 
  • Take a nonstick pan, add 1/2 tsp of ghee. 
  • Add paneer and keep stirring until it dries up.
  • Add condensed milk only after paneer feels dry. It should not have any moisture.
  • After adding condensed milk, keep stirring until it evaporates and the color of paneer changes from white to creamish brown.
  • When done, allow it to cool.
  • When the mixture has cooled down, grind it in a mixer-grinder. Of course, you may be tempted to taste it at this stage. I must tell you that the mixture tastes equally good even at this stage. But since our goal is to make peda, you have to resist the temptation of relishing a bite at this stage.
  • If it feels dry, add little milk and then grind until it forms like a paste. In my first attempt, I did not add milk while grinding and paneer turned dry after grinding.
  • Again take the same pan and roast the ground mixture. Repeated frying will ensure that we get the typical peda color. 
  • If required, you may add little ghee at this stage, especially if the mixture feels dry. But if you add milk while grinding, you may not require ghee at this stage.
  • Keep stirring until you get the color you want.
  • Switch off the flame and let it cool little.
  • We need the dough little warm to give it the shape of peda or ladoo.
  • Sprinkle little sugar powder over a tray and try to roll the pedas over the sugar mixture.
  • Enjoy this traditional delicacy at any time of the day and serve it to your guests as well.
  • Here's my take on oats peda. Check the recipe here.
  • So how are you celebrating Diwali and what are you planning as Diwali sweets as well as Diwali gifts? Would love to hear back from anyone who tries this recipe.



Comments

Post a Comment

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body.  Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets. why you should not eat millets unsoaked #shortsfeed #shortsvideo #shorts  Is it necessary to soak millets? How long do you need to soak millet? Can you eat soaked millet? How long does millet take to digest? Why soak millets for constipation benefits of soaking millet how to soak millet overnight little millet soaking time should foxtail millet be soaked before cooking how long should millet be soaked foxtail millet soaking time can we use millet soaked water Unlocking Millets' Nutritional Potential Through Soaking Beyond enhancing taste and textur

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Dhokla Without Curd

Dhokla needs no introduction. The super easy recipe makes a great snack, loved by young and old and kids.I never loved dhokla until I prepared this delicious Gujarati snack myself. I had to try it since hubby loves dhokla. dhokla Recipe 1 cup besan (gram flour) 1 tbsp - lemon juice a pinch of haldi little water 1 tsp -Ginger Paste  2 tsp - Eno Fruit Salt Salt to taste Add turmeric and water to gram flour. The batter should not be flowy. Keep aside for 20 minutes. Add 1 tsp of lemon juice, ginger paste, salt . Mix well. Grease a mould for steaming the dhokla. Add eno just before steaming. Pour the batter in the steamer. Keep it for steaming for 20 mins. (Keep an eye on the batter) Tempering: Oil - 1 tsp Mustard Seeds - 1 tsp Green Chilli - 1 tsp Salt - as per taste Sugar - 1 tsp Lime Juice - 1 tsp Few Curry Leaves 1 cup of water Coriander Leaves for garnishing Heat oil in a pan, add mustard seeds. When mustard splutters, add curry leaves. Add wate