🥛 Authentic Mathura Peda Recipe – Traditional Sweet from Uttar Pradesh

Mathura Peda is one of the most famous traditional Indian sweets, originating from the sacred city of Mathura, Uttar Pradesh. Known for its rich flavor, soft texture, and caramelized color, Mathura ke Pede are deeply tied to Indian culture and religious celebrations, especially those linked to Lord Krishna and Janmashtami.

Made using khoya (mawa), sugar, and cardamom, this delicious sweet is famous across India and often gifted during festivals like Diwali, Raksha Bandhan, and Janmashtami.

📌 Ingredients – Mathura Peda (Serves 8–10)

📝 Use homemade or unsweetened store-bought khoya for best results.

🧑‍🍳 Make Mathura Peda – Step-by-Step Guide

✅ Step 1: Roast the Khoya

1. In a heavy-bottomed non-stick pan, add ghee and allow it to melt on low flame.

2. Add khoya and begin roasting it on low to medium flame.

3. Continue stirring for 25–30 minutes until the khoya changes from pale to light golden brown and emits a sweet aroma.

4. Stir constantly to prevent burning, and cook till the mixture gets grainy and dry.

🔔 Traditional Mathura ke Pede get their rich flavor from slow-roasted khoya.

✅ Step 2: Cool and Sweeten

1. Transfer the roasted khoya to a plate or wide bowl and allow it to cool slightly.

2. Once lukewarm, add powdered sugar and cardamom powder.

3. Mix gently with your hands or a spoon until well combined.

⚠️ Don’t add sugar while khoya is hot—this will melt the sugar and ruin texture.

✅ Step 3: Shape the Peda

1. Grease your palms with a little ghee.

2. Take small portions of the mixture and roll them into smooth, round pedas.

3. Slightly flatten each peda and press a few chopped pistachios or almonds in the center.

🎯 You can also use a peda mold or press a thumbprint for a classic look.

🎊 Perfect Occasions to Serve Mathura Peda

📦 Storage Tips

• Store in an airtight container at room temperature for up to 7 days.

• Refrigerate for longer shelf life, but bring to room temperature before serving.

• Do not store in a moist environment; it reduces shelf life.

📊 Nutrition Facts (Per Peda – Approximate)

🥄 This is a calorie-dense sweet, so consume in moderation.

🙋‍♀️ FAQs About Mathura Peda

❓ Can I make peda with milk powder?

Yes. Combine milk powder, ghee, and milk to form a dough-like texture. However, khoya gives the most authentic taste.

❓ What kind of khoya is best?

Use hard/crumbly khoya (also called batti mawa) for best peda texture. Avoid soft (chikna) khoya.

❓ Why is my peda not setting?

If the khoya is undercooked or sugar was added while hot, the mixture may stay sticky. Refrigerate for 1 hour before shaping.

❓ Can I use jaggery instead of sugar?

Yes, but it changes the flavor and makes the pedas darker in color.

🌟 Interesting Facts

The Mathura Peda recipe is a cherished gem from the heart of Uttar Pradesh, delivering a nostalgic bite full of tradition, devotion, and sweetness. Perfect for festivals, pooja offerings, or just a traditional Indian dessert, this recipe made with simple ingredients packs a punch of flavor and culture.

✨ Authentic Khoya Barfi Recipe – Traditional Indian Mithai for Festivals

Khoya Barfi, also known as Mawa Barfi, is a delicious and rich Indian sweet recipe made using reduced milk solids, sugar, and flavored with cardamom. This soft, melt-in-the-mouth mithai is commonly prepared during Diwali, Raksha Bandhan, Holi, and other Indian festivals. If you’re looking for a quick Indian sweet recipe that delivers authentic flavor with minimal effort, Khoya Barfi is the perfect treat.

📋 Ingredients for Khoya Barfi (Serves 12–15 pieces)

📝 Use fresh, grainy khoya (batti mawa) for best texture. Avoid soft (chikna) mawa.

🧑‍🍳 Make Khoya Barfi at Home (Step-by-Step)

✅ Step 1: Prepare the Khoya

1. Crumble or grate 500 grams of fresh khoya (mawa) in a heavy-bottomed pan.

2. On low flame, cook the khoya while stirring continuously. It will soften and release aroma.

3. Roast for about 8–10 minutes, till the color becomes slightly golden and you get a grainy texture.

🔔 Roasting is key to unlocking the rich flavor that makes this an authentic Indian mithai.

✅ Step 2: Add Sugar and Flavor

1. Turn off the heat and let the khoya cool slightly for 3–4 minutes.

2. Now add powdered sugar and cardamom powder. Mix well.

3. If you’re using saffron milk, add it here for added richness and aroma.

4. Turn the heat back on low and cook again for 3–4 minutes, just until the mixture thickens.

⚠️ Do not overcook after adding sugar; the mixture will harden too much and become brittle.

✅ Step 3: Set the Barfi

1. Grease a square or rectangular tray with ghee.

2. Transfer the barfi mixture to the tray and spread evenly using a spatula or spoon.

3. Press chopped pistachios gently on top for a festive look.

4. Let it set for 1–2 hours at room temperature or refrigerate for faster setting.

5. Once firm, cut into squares or diamond shapes using a sharp knife.

🎯 Barfi is ready when it lifts easily from the tray and holds its shape.

📦 Storage Instructions

• Store in an airtight container at room temperature for 3–4 days.

• Refrigerate to extend shelf life up to 7 days.

• Avoid moisture; it can spoil the khoya and cause mold.

🎉 Occasions to Enjoy Khoya Barfi

🌼 Khoya Barfi represents the richness of Indian culture and tradition during festivals.

📊 Nutrition Facts (Per Piece Approximation)

🥄 While indulgent, Khoya Barfi is also a source of protein and calcium.

❓ FAQs – Khoya Barfi Recipe

Can I use store-bought khoya?

Yes. Ensure it’s fresh, unsweetened, and grainy. Always roast store-bought khoya for 5–10 minutes.

Can I make khoya barfi without sugar?

You can use jaggery powder or natural sweeteners, but the flavor and texture will vary.

Why is my barfi not setting?

It may need a few more minutes of cooking or resting. If too soft, refrigerate to firm up.

Can I make it in microwave?

Yes, roast khoya and cook the mixture in a microwave-safe bowl in short 30-second intervals, stirring in between.

🌟 Interesting Facts

Khoya Barfi is one of the most beloved Indian sweets, thanks to its richness, simplicity, and deep cultural roots. Whether it’s Diwali celebrations, a bhog offering, or a homemade mithai box, this sweet never fails to impress.

🧈 Flaky Soan Papdi Recipe – Make Perfect Indian Sweet at Home

Soan Papdi (also known as Patisa, Sohan Papdi, or Indian cotton candy sweet) is one of the most beloved North Indian sweets known for its flaky, melt-in-the-mouth texture. Made with gram flour (besan), all-purpose flour (maida), sugar, ghee, and flavored with cardamom, this sweet is a festival favorite across India.

🛒 Ingredients for Soan Papdi (Serves 6–8)

🧑‍🍳 Step-by-Step Instructions to Make Soan Papdi

✅ Step 1: Roasting the Flours

1. In a heavy-bottomed pan, add 1 tbsp ghee and roast the besan and maida on low flame.

2. Stir continuously until the mixture turns golden and aromatic (about 15–20 minutes).

3. Turn off the heat, set it aside, and let it cool slightly.

🔔 Low flame is key. Do not brown the flours too much or it will affect the final texture.

✅ Step 2: Preparing Sugar Syrup

1. In another pan, combine sugar and water and bring to a boil.

2. Add lemon juice to avoid crystallization.

3. Cook until it reaches two-string consistency.

   • To test: take a drop between fingers and stretch—it should form two threads.

4. Add cardamom powder and rose water (optional) at this point.

⚠️ This is the most critical step. Under or overcooked syrup will ruin the texture.

✅ Step 3: Mixing & Pulling the Mixture

1. Pour the hot sugar syrup slowly into the roasted flour mixture while stirring constantly.

2. Once combined, allow the mixture to cool slightly until it’s warm but not hot.

3. Grease your hands and a clean surface with ghee.

4. Begin pulling and stretching the warm dough-like mixture like you would with taffy, to develop strands.

5. Repeat folding and pulling until the mixture starts to develop fine threads and becomes flaky.

✅ Step 4: Setting & Garnishing

1. Once flaky, spread the mixture evenly in a greased tray.

2. Press it down using a spatula.

3. Sprinkle chopped nuts and gently press them into the surface.

4. Let it set for 1 hour at room temperature.

5. Cut into square or diamond-shaped pieces and serve.

📝 Don’t wait too long to set; Soan Papdi hardens quickly.

📦 Storage Tips

• Store in an airtight container at room temperature.

• Shelf life: 7–10 days.

• Do not refrigerate, or it may lose flakiness.

🎊 Best Occasions for Soan Papdi

🎁 Soan Papdi is one of the top Indian sweets used in gifting during festivals.

📊 Nutrition Facts (Per Piece – Approximate)

🍬 Soan Papdi is high in energy and sugar, best enjoyed in moderation.

🌟 Pro Tips for Perfect Soan Papdi

• Always roast the flour on low flame for even texture.

• Use a candy thermometer if unsure about 2-string syrup stage.

• Grease hands well for pulling process.

• Work quickly after adding syrup—it hardens as it cools.

• Pulling/stretching creates the signature flaky texture—don’t skip!

🙋‍♀️ FAQs About Soan Papdi

❓ Can I skip maida?

You can reduce maida, but a mix of maida and besan gives the best flaky texture.

❓ What happens if sugar syrup is undercooked?

Soan Papdi won’t set properly and will remain chewy or soggy.

❓ Is Soan Papdi vegan?

Yes! It uses no dairy if you replace ghee with vegetable oil, though flavor will differ.

❓ Can I make Soan Papdi without pulling?

Technically yes, but you won’t get the signature layered flakiness that defines this sweet.

💬 Interesting Facts

This homemade Soan Papdi recipe offers an authentic experience of India’s traditional sweets. Its crunchy, flaky, and melt-in-the-mouth texture, when made right, rivals even the best mithai shops. Whether for Diwali sweets, a festive treat, or a dessert craving, this step-by-step Patisa recipe will guide you toward sweet perfection.

✨ Doodh Peda Recipe | Traditional Indian Milk Peda with Khoya

Doodh Peda, also known as Milk Peda, is a rich and creamy Indian sweet made using khoya (mawa), sugar, and cardamom. This traditional mithai is perfect for festive occasions like Diwali, Raksha Bandhan, and Janmashtami. With just a handful of ingredients, this homemade peda recipe gives you the same authentic flavor as Mathura peda or the popular North Indian sweets from local mithai shops.

📋 Ingredients for Doodh Peda (Yields 15-18 pieces)

📝 Use fresh, unsweetened khoya for best results. Avoid soft khoya as it won’t give the desired texture.

🧑‍🍳 Step-by-Step Instructions – Make Doodh Peda

✅ Step 1: Roast the Khoya

1. Take a heavy-bottomed non-stick pan and add the grated khoya.

2. Heat on low flame and roast gently, stirring continuously to prevent burning.

3. Roast for 8–10 minutes until it turns soft, slightly golden, and leaves a rich, milky aroma.

💡 Roasting khoya enhances the flavor and texture, crucial for an authentic peda taste.

✅ Step 2: Add Sugar and Flavor

1. Let the roasted khoya cool for a few minutes (not completely cold).

2. Add powdered sugar and cardamom powder.

3. Mix well and turn the heat on low. Stir the mixture continuously for another 5–6 minutes.

4. The mixture will begin to thicken and leave the sides of the pan.

⚠️ Do not overcook after adding sugar, or the peda will harden too much and turn chewy.

✅ Step 3: Shape the Peda

1. Remove the mixture from heat and let it cool slightly, just enough to handle.

2. Grease your palms with ghee.

3. Take small portions and roll into smooth balls. Gently flatten each ball to form a disc-like shape.

4. Garnish with a chopped pistachio or saffron strand on top.

🎯 Make sure to shape the pedas while the mixture is still warm. It becomes harder to mold once completely cool.

🥄 Storage Instructions

• Store pedas in an airtight container at room temperature for up to 2–3 days.

• Refrigerate to extend shelf life to 5–7 days.

• Serve at room temperature for best flavor and softness.

🎉 When to Make Doodh Peda – Ideal Occasions

🌼 Milk-based sweets like peda are considered pure and sattvik, making them ideal for religious offerings and celebrations.

📊 Nutritional Information (Per Peda, Approximate)

🥛 Since khoya is made from milk, Doodh Peda is naturally rich in calcium and protein, making it a wholesome festive treat.

💡 Tips for Perfect Milk Peda Every Time

• Use grainy khoya (batti mawa) instead of soft khoya for best texture.

• Avoid using condensed milk, as it makes the peda sticky.

• Add a few strands of kesar (saffron) soaked in warm milk for extra flavor and color.

• Mix in rose water or kewra essence if desired for aromatic depth.

• For kids, you can shape the pedas using cookie cutters for fun designs.

❓ Frequently Asked Questions

Can I use milk powder instead of khoya?

Yes, but then it’s a milk powder peda, not khoya-based. The taste and texture will differ slightly.

Why did my peda become hard?

It was likely overcooked after adding sugar. Keep flame low and stir constantly.

Can I freeze doodh peda?

Yes. Wrap each peda in parchment and store in an airtight box in the freezer for up to 1 month.

Can I make peda without sugar?

You may use jaggery powder or natural sweeteners, but taste and shelf life may vary.

🌟 Interesting Facts

Doodh Peda is one of India’s most cherished traditional milk sweets, rich in flavor and perfect for celebrations. It’s quick, requires just 3 main ingredients, and doesn’t compromise on taste. Whether you’re preparing for festivals like Diwali, celebrating a baby shower, or simply craving a nostalgic Indian dessert, this easy khoya peda recipe is your go-to.