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.

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.

Mix everything together very well.

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.