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Mathura ke pede with pistachios
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5 from 6 votes

Mathura ke Pede

This delicacy from Mathura is addictively delicious and is everything a sweets lover could dream about! Rich, smooth, and perfectly sweetened Mathura Ke Pede are so blissfully delightful that you would want to make them again before the first batch is finished. 
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Course: Dessert
Cuisine: Gluten-free, Vegetarian
Servings: 24
Calories: 180kcal
Author: Ruchi

Ingredients

BOORA SHAKAR

MATHURA KE PEDE INGREDIENTS

  • 2 cups Crumbled Khoya/Mawa
  • 2 tablespoons Ghee
  • 1¼ cups Boora
  • ¼ cup Milk
  • 1 teaspoon Elaichi Powder (Cardamon Powder)
US Customary - Metric

Instructions

MAKE BOORA

  • Combine sugar and water in a heavy-bottomed pan.
    Making of Boora Sugar
  • Cook the sugar mixture over low to medium heat while stirring continuously.
    Making of Boora Suagr
  • Cook the mixture until the sugar melts and the mixture thickens. It should look foamy and transparent at this stage. This process takes about 5 to 6 minutes.
  • Pour in milk. Stir to combine.
  • Keep cooking the sugar syrup while stirring it constantly. Allow the water to evaporate. Here you will notice the sugar concentration increasing. 
    After about 8- 10 minutes more into cooking, the sugar begins to bubble and splatter. At this stage, you will notice some crystallized sugar sticking to the sides of the pan. Keep scraping the sugar. 
  • Set the flame to the lowest setting as the sugar syrup gets thicker. Now, take cold water in a bowl and drop a teaspoon of sugar syrup into the cold water.   
  • If you remove the dropped sugar syrup from the cold water, it will form a soft, flexible ball. If it doesn’t form a softball, cook the sugar syrup for another 2-3 minutes. 
  • Increase the flame to the medium-low setting and add ghee to the sugar syrup. Keep stirring and scraping the sugar continuously. 
    Add ghee to Boora sugar
  • Soon all the water will evaporate, and sugar will start to crystalize. Sugar will still be soft and moist at this stage; keep crushing the lumps. Keep stirring. 
  • Finally, sugar will reach a point where it has lost its moisture and will resemble a fine powder. Take it off the flame. 
  • Our fine sugar is ready. We have one more small step to attain Boora.
  • Transfer the boora into the sieve. Stir it with a spoon to aid the boora in passing through the sieve.
    This process will separate all the lumps. All we get after straining is ~ fine powder sugar that is porous in texture.
  • This is Boora or Bura sugar!

MAKE MATHURA KE PEDE

  • Add mawa to a heavy-bottomed pan. Turn the heat to a low-medium setting and start cooking the mawa, stirring constantly.
    Ricotta cheese in a pan
  • After cooking mawa for about 4-5 minutes, it will start to look dry.
  • Add ghee and mix to combine. Keep stirring. 
  • Another 6 -8 minutes into the cooking, mawa changes its color to pale caramel brown.
  • Maintain the heat and keep roasting the mawa. Extra 10 minutes into the cooking, and mawa will turn into a deep brown color that we are looking for.
  • Remove from heat and set aside for 5 minutes. Add boora to the peda mixture.
  • Keep stirring until the boora is fully incorporated into the peda mix. 
  • Add milk to the sugar-blended peda mixture. Mix it well.
  • Transfer the peda mix to a large bowl. Add the cardamom powder and knead the peda mix until it’s smooth and binds well.
  • Let’s start making Mathura ke pede. Take a golf-ball-sized piece of peda mix in between your palms and make a round ball. Slightly flatten the ball to shape it like a peda. 
    Shape Matura ke pede
  • Roll the shaped pedas in the leftover boora. Set aside. You can shape them whichever way you like.
  • Repeat the process until all peda mixture is used.

Video

Notes

 

Frequently Asked Questions

 
Can I use powdered sugar instead of Boora Sugar?
Boora Sugar is generally preferred for preparing Indian sweets as it has a sand-like texture, making the sweets (mithais) more delectable. However, you can use powdered sugar for this recipe, although expect a different texture.
 
Can I make these pedas in advance?
Yes! These pedas are preferably prepared in advance as they make a wonderful make-ahead treat! You can prepare them 24 hours in advance and relish the most flavorsome pedas the next day.
 
Where can I get Mawa/ Khoya?
You can easily find mawa/ khoya at your local Indian grocery stores in the refrigerator section, along with paneer and other items.
You can easily prepare it at home if you cannot get it. (Follow this link for a step-by-step mawa recipe. )
 

Nutrition

Calories: 180kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 82mg | Potassium: 290mg | Fiber: 1g | Sugar: 21g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 1mg