Authentic Mathura Ke Pede Recipe: Delicious Indian Milk Fudge
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About Authentic Mathura Ke Pede Recipe: Delicious Indian Milk Fudge
Discover the irresistible taste of Mathura Ke Pede, a traditional Indian sweet unique to the holy city of Mathura. So special, I couldn't find a comparable recipe anywhere, inspiring me to recreate this delightful fudge at home. The result? Pure culinary bliss!This recipe guides you through making these creamy, melt-in-your-mouth peda, perfect for festivals or any special occasion. Prepare to be amazed by the simple yet extraordinary flavour.Get ready to experience the authentic taste of Mathura with this easy-to-follow recipe. Let's begin!
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Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
For the Peda Filling
- 2 cup Mawa
- 1 cup Sugar granulated sugar, can substitute with caster sugar.
- 1/4 tsp Liquid Glucose corn syrup can be substituted.
- 1/2 cup Caster Sugar for coating the peda.
- 1/4 cup Water for the sugar syrup.
Optional additions
- 1/4 tsp Cardamom Powder for enhanced flavor.
- 2 tbsp Ghee for greasing hands or surface.
Instructions
Preparing the Khoya
- Heat the khoya in a nonstick pan over medium heat. Stir continuously for 10-15 minutes until it is lightly browned and slightly firm.
Making the Sugar Syrup
- In a separate saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves completely. Continue to boil until the syrup reaches a one-string consistency (when a small amount of syrup is lifted with a spoon and pulled apart, it forms a thin, stringy thread).
Combining and Shaping
- Remove the sugar syrup from the heat and stir in the liquid glucose and optional cardamom powder. Gently add the cooked khoya to the warm sugar syrup, mixing until well combined. Remove from heat to cool slightly.
Cooling and Shaping
- Transfer the mixture to a greased plate or bowl. Let it cool completely until firm enough to handle. Once cooled, grease your hands with ghee. Gently roll small portions of the mixture into balls or other desired shapes. Roll the pedas in castor sugar to coat them evenly.
Serving
- Serve your Mathura Ke Pede immediately or store them in an airtight container at room temperature.
Recipe Notes
Expert Tips for Perfect Mathura Ke Pede
- Use good quality khoya for the best flavor and texture.
- Don't overheat the khoya; it should be lightly browned, not burnt.
- The one-string consistency of the sugar syrup is crucial for the right texture of the peda.
- For easier shaping, lightly grease your hands and the surface you work on with ghee.
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Recipe Nutrition
Calories: 428kcalCarbohydrates: 51gProtein: 14gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 16mgSodium: 214mgPotassium: 1mgSugar: 33gVitamin A: 359IUVitamin C: 1mgCalcium: 539mgIron: 0.02mg
Sreemoyee Bhattacharjee
Articles: 103
6 Comments
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Perfect dish! Can’t wait to cook it.
Absolutely fantastic! Thanks for the recipe.
Hi kirti, Glucose syrup or liquid glucose is availble in market. I use Dr.oetkar one. Liquid Glucose controls the formation of sugar crystals
Childhood memories… Drooling for that
Hey Sreemoyee, you made me remember my childhood days. I have two questions how to check the single string consistency of sugar, I always struggled before. What is liquid glucose. Is it made at home.
This looks incredible! I need to try it.