Master sweet-shop-style authentic Mathura Peda at home using milk powder! No mawa, no standing over a hot stove for over an hour. This easy 30-minute recipe captures that signature caramelized, melt-in-your-mouth texture, finished with a light sugar crust, pistachios, and dried rose petals.
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What is Mathura Peda?
Mathura peda is a popular Indian sweet that originates from the city of Mathura in the northern state of Uttar Pradesh. Also known as brijwasi mathura peda, it is a delectable milk-based confection, known for its rich, creamy texture, and sweet, caramelized flavor.
Traditionally, it is made from mawa, sugar, and ghee to create a rich, fudge-like texture. Mathura peda is often flavored with cardamom and garnished with pistachios, making it a delightful treat enjoyed during festivals like Janmashtami, and Diwali and other special occasions across India.
In this easy recipe, I show you how to make mathura peda with milk powder in just 30 minutes. This recipe is inspired by my mother-in-law's shortcut version which needs mostly pantry ingredients to put this delicacy together.
This Indian sweets recipe comes in very handy when festivals fall on weeknights and I barely have 20-30 minutes to prepare something sweet.
If you ask me, I'll say that it tastes better than Haldiram's Mathura Peda. Give it a try and let me know! Let's get started.
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Ingredients - Notes & Substitutions
Mathura peda is a cherished Indian sweet made with a handful of simple ingredients. Here's what we need:
- Milk Powder: Milk powder is the primary ingredient in Mathura peda. It provides the rich, creamy texture and dairy flavor that defines this sweet. It's important to use high-quality full-fat milk powder for the best results.
- Milk: We need a little milk to bind the ingredients together. I recommend using full-fat or 2% milk. Low-fat milk will make the mixture runny and the end result won't be as creamy.
- Ghee (Indian Clarified Butter): Ghee adds richness and a delightful nutty aroma to the pedas. It also prevents the mixture from sticking to the pan and gives the peda a glossy finish. Use homemade ghee or a high-quality brand.
- Sugar: I use powdered or confectioner's sugar to sweeten the Mathura peda. The quantity used in this recipe is for a classic mild sweet taste. Feel free to add a couple more tablespoons for a sweeter taste. We also need a couple of tablespoons of granulated sugar for coating the peda.
- Cardamom: Cardamom powder adds a pleasant and aromatic hint of spice to this sweet.
- Pistachios and Rose petals (Optional): I use these ingredients for garnish, but they are optional. Crushed pistachios add a crunchy texture, and dried rose petals provide a beautiful color and subtle flavor.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Mathura Ka Peda
Here are the step-by-step instructions and photos for how to make mathura peda with milk powder:
Step 1: Brown Milk Powder
Melt ghee in a heavy bottom fry pan on low heat then add milk powder. Cook it on low flame for 13 to 16 minutes until it turns golden brown. Stir it continuously to prevent it from burning.
Step 2: Add Milk & Cardamom
Once evenly browned, add the milk and mix it well. The mixture should look like wet sand at this point.
If it looks too dry, add another tablespoon or two of milk accordingly. Cook for another 2-3 minutes until it reaches a soft consistency.
Stir in cardamom and transfer the mix to a flat plate or bowl to cool for 5 to 10 minutes.
Step 3: Add Powdered Sugar
Now stir in powdered sugar and mix it until well combined. I use a fork to break down the milk solids, then use my hand to mix in the sugar.
Step 4: Shape Peda
To form the peda, pack a tablespoon of the peda mixture, pressing it down to compact and bind it. Invert the tablespoon and drop the dome-shaped peda in your palm.
Alternatively, take about a tablespoon of the mixture in your palm. Compact it while shaping it into a round ball.
Now gently flatten the round ball to give it the classic disc shape for peda. Using your thumb make a small indentation for the garnish (if using). Press and seal any cracks that form on the edges.
Step 5: Finish & Garnish
Dip each peda in granulated sugar and coat on all sides. Now place slivered pistachio and rose petals in the center. This step is optional but makes for a great presentation. Mathura Peda is ready to enjoy!
Serving Suggestions
Mathura peda is best served at room temperature on its own as a sweet dessert. You can serve it plain or lightly coat it with sugar and garnish it with pistachios, dried rose petals (like in this recipe), or saffron strands.
It's a perfect sweet treat to serve with masala chai or ginger tea (adrak ki chai).
For a contemporary twist, crumble Mathura peda over vanilla or saffron-flavored ice cream. The combination of creamy ice cream and the crumbly texture of the peda creates a delightful contrast.
How to Store & Freeze
Storing and freezing Mathura peda is a simple process to extend its shelf life and enjoy it over a more extended period.
- Storing: During festival season, I store Mathura peda at room temperature in an airtight container for up to 5-7 days. I just ensure that the container is sealed tightly to prevent moisture from entering and causing the peda to become sticky.
- Refrigeration: For longer storage, you can place the pedas in an airtight container and store them in the refrigerator. It will stay fresh for up to 2 weeks in the fridge.
- Freezing: Individually wrap each peda in plastic wrap or parchment cupcake liners. This helps prevent them from sticking together and preserves their flavor. Place these individually wrapped pedas in an airtight container or a freezer-safe zip-top bag and squeeze out any air. Label and date the bag and freeze for up to 2 months
- Thawing & Reuse: When you're ready to enjoy the frozen Mathura peda, remove the desired number of pedas from the freezer and place them in the refrigerator to thaw overnight. Once thawed, bring them to room temperature for a few minutes to enhance their flavor and enjoy.
Recipe Tips & Notes
- Heat setting & stirring: It is extremely important to cook this on low heat and stir continuously to prevent the milk powder from burning.
- Time to brown: Since stovetop burners can vary in heat, keep a close eye on the milk powder starting at the 12-minute mark. It can take anywhere from 13-16 minutes to reach the light golden color.
- Multiplying: When multiplying this recipe, carefully multiply all the ingredients. The proportions of this recipe are key to the perfect texture.
- Milk: Adjust the quantity of milk based on the consistency of your roasted milk powder and ghee mix. If it looks dry, add a tablespoon of milk, stir well, then take a call if it needs more.
- Sugar: To reduce the sweetness of the peda, reduce the powdered sugar to ⅓ cup.
- Garnish: The final step of coating in sugar and garnishes is optional but enhances the taste and appearance of the peda immensely. If possible, don't skip it.
Frequently Asked Questions
Mathura peda is primarily made of milk, sugar, ground cardamom, and ghee. Additional flavorings like rose, pistachio, and saffron are often added to enhance its flavor and appearance.
Peda is famous in Mathura because it holds deep cultural and religious significance in this ancient city, often associated with Lord Krishna's childhood. It is believed to be his favorite sweet. Additionally, Mathura peda is renowned for its exceptional taste and unique preparation method, making it a must-try treat for visitors.
I don't recommend using fat-free milk powder as it lacks the creamy taste that is a must for a classic Mathura peda.
Mawa or khoya peda is famous in Mathura.
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📖 Recipe
Easy Mathura Peda Recipe (With Milk Powder in 30 Mins)
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Video
Ingredients
- 2 tablespoons ghee, melted divided
- 1 cup milk powder (full-fat)
- ⅓ cup milk (full-fat or 2%) adjust quantiy while cooking
- ½ cup powdered sugar
- ½ teaspoon cardamom powder
For Finishing (optional)
- 2 tablespoons granulated sugar
- 2 teaspoons pistachio, sliced
- 1 teaspoon dry edible rose petals
Instructions
- Melt ghee in a heavy bottom fry pan on low heat then add milk powder. Cook it on low flame for 12 to 16 minutes until it turns light golden brown. Stir it continuously to prevent it from burning.
- Once evenly browned, add milk and mix it well. The mixture should look like wet sand at this point. If it looks too dry, add another tablespoon or two of milk accordingly. Cook for another 2-3 minutes then turn off the heat.
- Stir in cardamom and transfer the mix to a flat plate or bowl to cool for 5 to 10 minutes.
- Now stir in powdered sugar and mix it until well combined. I use a fork to break down the milk solids, then use my hand to mix in the sugar.
- To form the peda, pack a tablespoon of the peda mixture, pressing it down to compact and bind it. Invert the tablespoon and drop the dome-shaped peda in your palm. Alternatively, take about a tablespoon of the mixture in your palm. Compact it while shaping it into a round ball.
- Now gently flatten the round ball to give it the classic disc shape for peda. Using your thumb make a small indentation for the garnish (if using). Press and seal any cracks that form on the edges.
- Dip it in granulated sugar and coat on all sides. Now place slivered pistachio and rose petals in the center. This step is optional but makes for a great presentaiton. Mathura Peda is ready to enjoy!
Notes
- Heat setting & Stirring: It is extremely important to cook this on low heat and stir continuously to prevent the milk powder from burning.
- Time to brown: Since stovetop burners can vary in heat, keep a close eye on the milk powder starting at the 12-minute mark. It can take anywhere from 13-16 minutes to reach the light golden color.
- Multiplying: When multiplying this recipe, carefully multiply all the ingredients. The proportions of this recipe are key to the perfect texture.
- Milk: Adjust the quantity of milk based on the consistency of your roasted milk powder and ghee mix. If it looks dry, add a tablespoon of milk, stir well, then take a call if it needs more.
- Sugar: To reduce the sweetness of the peda, reduce the powdered sugar to ⅓ cup.
- Garnish: The final step of coating in sugar and garnishes is optional but enhances the taste and appearance of the peda immensely. If possible, don't skip it.
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