Authentic Mathura ke pede recipe with milk

27 Aug Authentic Mathura ke pede recipe with milk

Posted at 18:41h in Sweets/Desserts by blessmyfoodbypayal 6 Comments

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Last Updated on August 27, 2021 by blessmyfoodbypayal

Authentic mathura ke pede recipe with step wise pictorial and video method.

Mathura is a place at Uttar Pradesh, India and is most popular city for being the birth place of Lord Karishna.

Peda is a kind of milk fudge made with evaporated milk, bura (kind of sugar), desi ghee and cardamom.

As peda is the exclusive speciality of Mathura, so this sweet is popularly known as Mathura Ka peda or Mathura ke pede.

The festival of janamashtami in India is incomplete without this sweet as this the one which is offered as bhog prashad to Lord Shri Krishna.

AUTHENTIC RECIPE

These days, most of the people made mathura ka peda recipe using instant methods but we decided to stick to the most authentic manner, though this was time taking.

Since the time we decided to make this recipe, we were in a fix whether to go for instant method or the traditional one.

But then thought that sweets are not a part of daily cooking and made occasionally, especially during festivals. So why to cut it short because there’s nothing like the original work.

So this recipe is made in a typical traditional manner the way it is made by halwais in Mathura.

INSTANT VERSIONS

This recipe of mathura ka peda is made instantly using store bought khoya/mava or milk powder.

If you too want to make it instantly, then you need to follow the simple trick and instant mathura ke pede are ready.

In case you are using readymade khoya, then just follow the process given in the present recipe after the milk turned into khoya.

The only difference will be that readymade khoya will ask for more desi ghee than the one shown here.

Secondly, the method of making these pede with milk powder, which too is very simple.

The purpose of milk powder is to made instant khoya. Once you made khoya with milk powder, as shown here, proceed further according to the given recipe.

A TIME CONSUMING RECIPE

If you are looking for authentic taste and as such following a traditional method, yes that is time consuming.

But that doesn’t mean it is very difficult to make and you need to spend hours and hours in kitchen.

If you have read the recipe, you must have noticed that only boiling of milk is time consuming, otherwise rest of the process is easy and short.

And for boiling the milk, you really need not to stand near to the pan. You can keep on doing your other works simultaneously.

Just visit to boiling milk, stir, scrap the sides and go back to your work. Simple.

INGREDIENTS USED TO MAKE MATHURA KE PEDE

MILK : Traditionally mathura ke peda is made using Cow’s Milk and that too full fat. Full fat means cream/malai is not separated from the milk.

Though you can use buffalo’s milk or any packed milk, but nothing can beat the taste of peda made with cow’s milk.

BURA : Also called by the name Tagar, this bura is used by professionals (halwai) to make mithais/sweets.

Don’t get confused bura with simple powdered sugar and also never replace it with the powdered one.

Small changes make big differences in taste and this you must follow while making this recipe.

Making bura is very easy and simple and you can make it in 5 to 10 minutes while milk is simmering.

You only need to have 3/4 cup of sugar, 2 tbsp of water and 1 tsp of desi ghee. Rest of the recipe of homemade bura you can see here.

DESI GHEE : Indian sweets are incomplete without desi ghee. It provides flavour and moisture to pede.

CARDAMOM : Use good quality of cardamoms because you will feel their presence in pede. We removed the shells of 15-26 cardamoms and crushed their seeds in mortar pestle.

NUTMEG : Nutmeg brings a sharpness in the sweet so strongly recommended. But in case you don’t have it, you can easily skip.

TIPS TO MAKE PERFECT PEDE

Always use heavy bottomed pan to boil milk, otherwise milk may burn easily.

Keep stirring, especially at the last stage when milk begins to dry.

Use bura instead of powdered sugar for authentic peda taste from Mathura.

Don’t let the entire moisture go from khoya, otherwise peda will not bind.

Mix bura sugar in khoya only once it is cooled down. If you add sugar in hot khoya, your khoya will become watery and hence will not bind.

If khoya has dried too much and as a result not binding, add bit of ghee or even milk, but just by spoons. (Though milk added peda has short a life)

LIFE OF MATHURA KE PEDA

Mathura Ke Pede can be stored for more than a month.

But in case you have added extra milk to moisten the khoya (refer process no. 15 below), then life of peda is just 2 to 3 days in refrigerator.

STEP WISE PICTORIAL METHOD of Authentic mathura ke pede recipe

Take a heavy bottomed pan and add milk in it.
Let the milk begin to boil.
Lower the heat to moderate and let milk keep on boiling.
While milk is boiling and keep on shrinking, some malai is sticking to the corners of the pan. Keep scrapping that malai at intervals so that it adds to boiling milk.
In about 45 minutes, milk will become half. Keep on boiling, stirring and scrapping (at intervals) malai from corners of pan.
After about 75 minutes, milk changes its colour to pale yellow and will begin to thicken. This is the stage when you need to be attentive so that milk doesn’t burn. Keep the heat to normal or as much you can handle.
In few more minutes, milk will attain the halwa (porridge) kind of consistency and starts leaving the sides of the pan.
Add 2 tsp of desi ghee and keep cooking & stirring.
After some more time, milk will dry out and there will remain the solids. This is our khoya/mava.
Khoya needs to be cooked on low heat with continuous stirring until it attains good brown colour. But be careful not to burn khoya and also don’t let entire moisture leave khoya otherwise peda will not bind.
Transfer khoya in another tray or bowl and let it cool down completely.
Then add Cardamom powder and nutmeg powder.
Also add 1/2 cup of bura to the khoya. Click here for the easy recipe of homemade bura.
Mix everything together very well, breaking the lumps, if any.
Now with the ghee applied hand, start making pedas by pressing the khoya mixture in your palm. If you are finding it difficult to bind pedas, add bit of ghee or milk to moist the mixture.
Keep on making pedas and add them to a pan carrying 2 tbsp of bura. Note, mathura pedas have no special or particular shape.
Shake the pan gently so that all pedas get coated with bura.

Your Mathura ke pede are ready. Enjoy.

ALSO SEE

Authentic mathura ke pede recipe – Recipe card