Navratri Recipe- Little Treats For Fast Are Mathura Ke Pede

If you love pedas, then you’ll relish Mathura ke Pede. These little treats made with mawa, sugar, milk, and ghee will be a real hit with your friends and family. Plus, it’s gluten-free, egg-free, looks impressive, and truly addictive!

It’s definitely one of the best desserts during the festive season, and everybody just loves them.

Are you on a hunt for an individual dessert this festive season? Check out our Mathura ke pede recipe.

There’s no Indian festival that goes by that I don’t make these pedas. They are a staple in my house for the festivities and everyone’s favorite!

Matura ke pede are relatively easy to make but it does require a lot of finesse and patience.

Ingredients

1 cup Granulated Sugar
5 tablespoons Water
¾ teaspoon Ghee
2 teaspoon Milk
2 cups Crumbled Khoya/Mawa
2 tablespoons Ghee
1¼ cup Boora
¼ cup Milk
1 teaspoon Eliachi Powder (Cardamon Powder)

Method

* Combine sugar and water in a heavy-bottomed pan.

* Cook over low to medium heat, Keep cooking the sugar mixture, while continually stirring.

* Cook this until the sugar melts and the mixture thickens, and it looks foamy and transparent about 5 to 6 minutes. Pour in milk. Stir to combine.

* Keep stirring the mixture. As the sugar syrup is cooked, water starts to evaporate, and the sugar concentration increases.

* After about 8-10 minutes more into the cooking, as the sugar begins to bubble, it will splatter, and you will notice some crystallizing sugar sticking to the sides of the pan. Keep scraping the sugar.

* As the sugar syrup gets thicker, lower the flame to the lowest setting. Take cold water in a bowl. 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.

* Soon all the water will evaporate, and sugar will start to crystalize. Sugar will be still 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. Pour boora into the sieve and stir with a spoon to aid the boora to pass through.

* 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.

* Add mawa to a heavy-bottomed pan. Turn the heat to a low-medium setting and start cooking the mawa, stirring constantly.

* 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, the mawa color will start to change 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 in the peda mix.

* 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.

* Roll the shaped pedas in the leftover boora. Set aside. Repeat the process until all peda mixture is used.