Mathura peda
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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
- Heat ghee in a heavy kadhai and add the khoya.
- Roast on low heat, stirring constantly, for 20–25 minutes until it turns golden brown and smells nutty.
- Cool until just warm, then mix in the powdered sugar and cardamom.
- Shape into small rounds and press lightly.
- 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.