Pedas from Mathura
Indulge in the timeless sweetness of Mathura with these rich and creamy Pedas, a classic Indian mithai renowned for its velvety texture and aromatic flavors. Made with freshly roasted khoya (mawa), delicately sweetened with powdered sugar, and enhanced with the warm notes of cardamom and nutmeg, this traditional recipe captures the essence of festive Indian desserts. A touch of saffron adds a luxurious aroma and golden hue, elevating these melt-in-your-mouth treats. With a simple yet meticulous cooking process, these homemade Mathura-style pedas are perfect for celebrations, gifting, or as a decadent snack to savor with a cup of chai. Serve these iconic sweets at room temperature and enjoy a taste of heritage in every bite!
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Recipe Information
Ingredients
- 500 grams Khoya (mawa)
- 150 grams Powdered sugar
- 2 tablespoons Ghee (clarified butter)
- 1 teaspoon Cardamom powder
- 1 pinch Nutmeg powder
- 10 strands Saffron strands (optional)
- 2 teaspoons Warm milk (optional, for saffron)
Instructions
Grate or crumble the khoya into fine pieces to ensure even cooking.
Heat a broad, heavy-bottomed pan over low heat and add the crumbled khoya.
Cook the khoya on low flame, stirring continuously with a wooden spatula to prevent it from sticking or burning. Continue for 20-25 minutes until it changes to a light golden color and develops a rich aroma.
Add 2 tablespoons of ghee to the roasted khoya and mix well. Keep cooking for another 5 minutes until the mixture becomes a little dry and starts to come together.
Remove the pan from heat and let the khoya cool slightly (but not completely).
Sift the powdered sugar to remove any lumps and add it gradually to the warm khoya mixture. Mix well to combine evenly.
Add cardamom powder and a pinch of nutmeg powder for flavor. If you're using saffron, soak the strands in 2 teaspoons of warm milk for 5 minutes and then mix it into the khoya.
Once everything is mixed well, let the mixture cool to room temperature for handling. It should still be slightly soft but firm enough to shape.
Take small portions of the mixture and roll them between your palms to form smooth, round balls. Flatten each ball slightly to give it a traditional peda shape.
Repeat the process for the remaining mixture and arrange the pedas on a plate or tray.
Allow the pedas to set for at least 30 minutes before serving. They can be stored in an airtight container for up to a week.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 277.5 g | 101% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 247.3 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2526 mg | 194% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
