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!
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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.
Note: The nutrition facts below are my estimates and include the finishes. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.