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Mathura peda

AI-drafted · awaiting admin review

Brown, grainy milk fudge made by roasting khoya with sugar until caramel-coloured, the famous prasad of Mathura.

Region: Mathura and BrajOccasion: Temple offering (prasad); JanmashtamiTime: 45 minServes: About 15 pedasVegetarian

Ingredients

  • 250 g khoya (mawa), crumbled
  • 1 tbsp ghee
  • ½ cup powdered sugar, plus ¼ cup bura or powdered sugar for coating
  • ½ tsp cardamom powder
  • 1 tbsp milk (if needed)

Method

  1. Heat ghee in a heavy kadhai and add the khoya.
  2. Roast on low heat, stirring constantly, for 20–25 minutes until it turns golden brown and smells nutty.
  3. Cool until just warm, then mix in the powdered sugar and cardamom.
  4. Shape into small rounds and press lightly.
  5. Roll each peda in bura or powdered sugar and let them set.

History

Braj has long been a dairy country tied to stories of Shri Krishna as a cowherd; its halwais roast khoya deeply for pedas that keep for days.

Significance

Pedas are offered to Shri Krishna in Mathura's temples and carried home by pilgrims as prasad.

Sources