- August 4, 2025
🥛 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)
| Ingredient | Quantity |
|---|---|
| Khoya (mawa) | 500 grams |
| Powdered sugar | 200 grams |
| Cardamom powder | ½ teaspoon |
| Ghee | 2 tablespoons |
| Milk (optional) | 1–2 tablespoons |
| Crushed pistachios/almonds | 1 tbsp (garnish) |
📝 Use homemade or unsweetened store-bought khoya for best results.
🧑🍳 Make Mathura Peda – Step-by-Step Guide
✅ Step 1: Roast the Khoya
In a heavy-bottomed non-stick pan, add ghee and allow it to melt on low flame.
Add khoya and begin roasting it on low to medium flame.
Continue stirring for 25–30 minutes until the khoya changes from pale to light golden brown and emits a sweet aroma.
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
Transfer the roasted khoya to a plate or wide bowl and allow it to cool slightly.
Once lukewarm, add powdered sugar and cardamom powder.
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
Grease your palms with a little ghee.
Take small portions of the mixture and roll them into smooth, round pedas.
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
| Occasion | Why It’s Popular |
|---|---|
| Janmashtami | Offered as bhog to Lord Krishna |
| Diwali | Common in sweet boxes and Diwali hampers |
| Raksha Bandhan | Sent with rakhis and traditional gifts |
| Weddings | Served in wedding return gifts |
| Religious Offerings | Part of temple prasad and puja offerings |
📦 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)
| Nutrient | Amount |
|---|---|
| Calories | 150–180 kcal |
| Carbohydrates | 15–20 g |
| Sugar | 12–15 g |
| Protein | 3–4 g |
| Fat | 8–10 g |
| Saturated Fat | 5 g |
| Calcium | 8–10% RDA |
🥄 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.
