An easier and quicker version of a traditional delicacy from Mathura – this Mathura peda recipe is prepared with milk powder. These are irresistible and you will fall in love with the roasted flavor and aroma of the pedas.
When we talk about Indian sweets, peda and barfi are one of the most loved options. After sharing the recipe for quick chocolate peda, this time we thought why not share another quick and delicious variation of peda that can be prepared with milk powder. This Mathura peda recipe –
- is prepared using milk powder
- gets ready with just a few ingredients
Ingredients
Ghee – Use homemade ghee if possible. Do not replace ghee with butter or oil.
Milk Powder – Milk powder is the main ingredient of this recipe and with milk powder, the cooking time for these pedas is reduced. Otherwise, traditionally Mathura ke pede is prepared using milk or khoya.
Milk – Use full-fat milk for the recipe.
Boora – The flavor, and texture of boora sugar enhance the taste of Mathura peda. It should not be replaced with regular powdered sugar. Halwai specifically uses boora sugar to make ladoos and pedas. The main advantage of using boora sugar instead of powdered sugar is that it does not release moisture and imparts a very good aroma and flavor to the sweets. You may find our boora sugar recipe here.
Elaichi and Nutmeg Powder – We have added elaichi and nutmeg powder for the flavour. You can add any one or skip both based on your preference.
How to make Mathura Peda Recipe with milk powder | Step-by-Step Recipe
In a pan, add milk powder. Roast the milk powder on a low flame for about 4-5 minutes stirring continuously.
Now add 1 tablespoon of ghee. Keep mixing continuously and roast for another 3-4 minutes.
Again add 1 tablespoon of ghee. Now roast this mixture till it becomes brown in color. Keep stirring continuously. Keep breaking lumps, if any.
You can switch off the flame in between and keep roasting if you feel the mixture is getting burnt.
Once you notice that the color of the mixture has turned deep brown color and you get a nice aroma, then add milk and mix. Cook till the mixture turns dry for a few minutes. Lumps are likely to form after adding milk, so keep stirring continuously.
Once the mixture turns dry remove it from the flame and let it cool down.
Once cooled, transfer to a mixer jar and grind.
Take the mixture on a plate and add 2 tablespoons of boora sugar, elaichi powder, and grated nutmeg. Mix.
Now take a small portion and check whether you can shape pedas from it. If the mixture is dry, add little ghee. We added about 1 teaspoon ghee.
Shape the pedas as per your liking. You can make a round or cylindrical shape. Roll the pedas in boora sugar. This quantity yields 7 pedas.
Pro Tips
- You can adjust the proportion of sugar as per your taste.
- Throughout the process, keep the flame on low and stir continuously.
- Initially add 1+1 tablespoon ghee while roasting milk powder. Later while shaping the pedas, if you feel the mixture is too dry, then you can add ghee accordingly. We have added about 1 teaspoon of ghee extra. If you add more ghee at the initial stage while roasting milk powder, there are chances that the mixture will become lumpy or sticky.
- Preferably use a thick-bottomed non-stick pan.
- You can switch off the flame in between and keep roasting if you feel the mixture is getting burnt. Again, switch it on after a few minutes and continue roasting.
- Do not replace boora sugar with powdered sugar. Boora sugar gives a nice flavor to Mathura peda and it does not release moisture. So, if you will use powdered sugar then peda mixture might become loose or when you will roll the pedas in powdered sugar there is a chance that pedas will become sticky.
- Let the mixture cool down completely and then blend in the mixer. After that add the boora sugar. Do not do this process when the mixture is hot.
Frequently Asked Questions
What is the benefit of using boora sugar instead of powdered sugar while making Indian sweets like ladoo and peda?
Boora sugar adds a pleasant flavor to ladoos and pedas and does not release moisture. So, if you use powdered sugar, the peda and ladoo mixture may become loose. Also in case, you roll the pedas in powdered sugar, the pedas may become sticky.
Can we make Mathura peda recipe without mawa?
Yes, we have shared a very easy recipe to make Mathura peda with milk powder. These Mathura peda recipe prepared using milk powder does not compromise on the taste and texture of the traditional Mathura pedas. These are irresistible and you will fall in love with the roasted flavor and aroma of the pedas.
More Sweets & Desserts Recipes
Kaju Katli without sugar syrup
Recipe Card
Read: Boora Sugar Recipe here
Mathura Peda Recipe with milk powder | Mathura ke pede
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Ingredients (1 cup = 240 ml)
- 2 tablespoon ghee + ghee if required to shape pedas
- 100 grams milk powder or 1 cup milk powder
- ¼ cup milk
- 2 tablespoon bura/boora sugar + more sugar for rolling pedas boora sugar recipe
- ¼ teaspoon nutmeg grated
- ½ teaspoon elaichi/cardamom powder
Instructions
- In a pan, add milk powder. Roast the milk powder on a low flame for about 4-5 minutes stirring continuously.
- Now add 1 tablespoon of ghee. Keep mixing continuously and roast for another 3-4 minutes.
- Again add 1 tablespoon of ghee. Now roast this mixture till it becomes brown in color. Keep stirring continuously. Keep breaking lumps, if any.
- You can switch off the flame in between and keep roasting if you feel the mixture is getting burnt.
- Once you notice that the color of the mixture has turned deep brown color and you get a nice aroma, then add milk and mix. Cook till the mixture turns dry for a few minutes. Lumps are likely to form after adding milk, so keep stirring continuously.
- Once the mixture turns dry remove it from the flame and let it cool down.
- Once cooled, transfer to a mixer jar and grind.
- Take the mixture on a plate and add 2 tablespoons of bura/boora sugar, elaichi powder, and grated nutmeg. Mix. Check the taste and add sugar accordingly.
- Now take a small portion and check whether you can shape the pedas from it. If the mixture is dry, add little ghee. We added about 1 teaspoon of ghee.
- Shape the pedas as per you liking. You can make round or cylindrical shape.
- Roll the pedas in boora sugar. This much quantity yields 7 pedas.
Video
Notes
- You can read Boora Sugar Recipe here. You can adjust the proportion of sugar as per your taste.
- Throughout the process, keep the flame on low and stir continuously.
- Initially add 1+1 tablespoon ghee while roasting milk powder. Later while shaping the pedas, if you feel the mixture is too dry, then you can add ghee accordingly. We have added about 1 teaspoon of ghee extra. If you add more ghee at the initial stage while roasting milk powder, there are chances that the mixture will become lumpy or sticky.
- Preferably use a thick-bottomed non-stick pan.
- You can switch off the flame in between and keep roasting if you feel the mixture is getting burnt. Again, switch it on after a few minutes and continue roasting.
- Do not replace boora sugar with powdered sugar. Boora sugar gives a nice flavor to Mathura peda and it does not release moisture. So, if you will use powdered sugar then peda mixture might become loose or when you will roll the pedas in powdered sugar there is a chance that pedas will become sticky.
- Let the mixture cool down completely and then blend in the mixer. After that add the boora sugar. Do not do this process when the mixture is hot.
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