Mathura Ke Pede

Mathura Ke Pede

 

MATHURA KE PEDE- WOO HOO…This post marks my 100th!!!!!!

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Blogging has become very important to me over the past few months. I started blogging six months back when I self gifted this blog on my birthday.In Past few months, I have learned so much from blogging. From new recipes to food photography, from exploring my hidden talents and making new friends, blogging has given me a new dimension. I can feel the change in my own personality in terms of knowledge and self confidence.

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It feels so good when people come to me and appreciate me for the work which is entirely mine. It is so inspiring when someone tries my recipes and messages me a positive feedback about it .
When I realized that I have almost reached my 100th post , I kept thinking about various ideas as what to bring for this special occasion. I definitely wanted to bring something sweet, and then I noticed that I will be posting around Janmashtmi , the birthday of Lord Krishna. What other could I think better than to bring a mithai or sweet which is famous from the place he was born. Yes he was born in a small town of Mathura in the state of Uttar Pradesh, India and here I bring the most famous sweet from Lord Krishna’s HOME TOWN- MATHURA KE PEDE!!!

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Peda is a sweet from India usually made in thick semi soft pieces. Ingredients are Mawa( thickened and dried milk) , sugar, dry fruits and some flavor.The color varies from a creamy white to caramel.Peda orinally belongs to Uttar Pradesh, but has spread to other parts of India too. Mawa is easily available at all Indian grocery stores.

MATHRURA KE PEDE

  • Servings: 18
  • Time: 45mins
  • Difficulty: easy
  • Print

Ingredients

Khoya or Mawa – 400 grams
Powdered Sugar – 500 grams ( 2 1/2 cup)
Ghee – 2 tbsp.
Green cardamom Powder-1/2 tsp.
Milk-1/2 cup
Pistachios soaked in warm water- 7-8

Method

1.In a microwave safe bowl, place mawa or Khoya and microwave for 30 seconds. Take the bowl out and try to mash it with a spoon.
2.Place it back again in the microwave for another 30 seconds and take it out. Mash again and continue this until Mawa is completely mashed. If you are using fresh mawa, you don’t need to do these steps.
3. Place a heavy bottomed Wok /Kadai on flame and put Mawa in the Kadhai. Stir Mawa continuously while frying, not letting it stick at the bottom of the pan. Add 1/2 cup of milk and keep stirring continuously.
4. Make sure that the flame is low and keep stirring until the color of Mawa begins to change color to light brown.
5. Add Ghee / clarified butter and keep roasting/frying Mawa.
6. Stir and fry till Mawa’s color turn brown completely. If you think that Mawa is too dry then you can add a tbsp of milk. Turn off the flame and let this cool down at room temperature.
7. Add sugar and cardamom powder into the mawa and mix well. Make lemon size balls from this mixture and press them to make discs ( Pedas). Roll in a plate full of sugar for more garnish.

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8. Place a sliced Pista in the center and press gently for garnish. you can replace with Sliced Almond or Cashew too. Serve immediately or serve cold, both of the ways they taste amazing.
Recipe inspired by Master Chef Sanjeev Kapoor Zee Khana KhazanaThanks,
Thanks,
Swati.

 

More festival sweets/desserts from my blog

Papaya Kheer

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1 thought on “Mathura Ke Pede”

  • Hello there swati

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