Mathura ke pede (Indian sweet with dry evaporated milk)

Months of May and June are kind of dull in terms of festivals in India. In North India these two months are very hot, so it’s not even healthy to cook rich food. But from July weather starts changing and rain showers bring a lot of relief. Now you are able to tolerate the heat of kitchen when you are frying snacks to accompany your evening tea.

With monsoon, festivals start with a tap on your desi ghee ka dabba!! Indian festivals are incomplete without homemade sweets for prasad, and Indian authentic sweets means desi ghee, full fat milk, rich dry fruits and nuts and lots of frying.

During my childhood days my parents never bothered about calories. Mother used to cook a lot of stuff during these festivals and we used to relish them for 15 days at least. We used to walk a lot (no school van luxury) and in the evening used to play outdoors. With lots of physical activity we had the capacity to digest all rich heavy food and homemade sweets.

Now in our houses our house help lady does all physical labor, and we have salads and low fat milk!! But still during festivals I try to prepare certain dishes and sweets in traditional ways, so that Apoorva will remember the authentic taste of our traditional sweets.

Few days back I was experimenting brownies. Manish and Apoorva both were my tasters. I was packing brownie for Apoorva’s snack box daily and more than her, her classmates were very happy. But after some days Manish got so bored with brownie that he requested to prepare some pure traditional Indian sweet. Then one day my favorite blogger Gayathri Kumar posted ‘Mathura ke Pede’ in her blog Cookspot. That post tempted me so much that I decided to prepare them and give a  surprise to Manish .
You might have tasted different varieties of pedas in all cities, but my personal opinion is, that nothing can beat the taste of mathura ke pede.
Manish and Apoorva gave big thumbs up after trying them and I was extremely delighted.


To prepare peda we need khoya/mawa. I have used homemade khoya for which there is a separate post in my blog Khoya/Mawa. But we can use market bought khoya as well.

To make peda sweet, instead of using powdered sugar I have used boora/tagaar. Boora is prepared with sugar syrup, and it has very fine granuals which add nice crunch in dry sweets like besan ke ladoo. But now it’s difficult to find good quality boora in the market – instead you will find powdered sugar in  the pack. I was lucky to get good quality, so bought two kgs, and I keep on using it occasionally. But you can as well use homemade powdered sugar.

Always remember that if you are using boora, it will soak the moisture of khoya, so while roasting keep enough moisture in it. Otherwise khoya will be dry and it would be difficult to bind it as peda.

I have used Nandini full fat cow’s milk to prepare khoya.

My mother’s precious tip:
If khoya dries up after adding boora/powdered sugar and you are not able to bind it, don’t panic. Add 1 tbsp hot milk in it, if required slightly more, mix everything together and prepare pedas.

Special note for Gayathri Kumar :
Gayathri, Manish has conveyed thanks to you for inspiring me to prepare them!!

Ingredients :

Khoya/Mawa 200 gm
Powder Sugar/Boora(tagaar) 150 gm (this quantity was slightly more for me, so you can reduce)
Cardamom powder 1/2 tsp
Pure ghee 2 tbsp
Milk 4-5 tbsp

Process :

Heat one heavy bottomed pan, add ghee in it, let it melt and add khoya. Adding ghee in the beginning will help khoya not to stick in the pan.


Keep on roasting khoya till it gets nice brown colour. Don’t let it stick at the bottom of the pan. If khoya is becoming too dry, keep adding 1 tbsp milk to keep its moisture intact as while cooling down khoya becomes slightly dry.IMG_20180709_195514625.jpg

When khoya becomes golden  brown in colour, switch off gas and shift khoya to a separate vessel to cool down.

IMG_20180711_140749567.jpgNever add boora or powdered sugar in hot khoya otherwise sugar will melt.

Sieve boora or powdered sugar before adding in khoya.

Once khoya is warm enough to touch, add boora or powdered sugar and cardamom powder in it.

Work little fast here because if khoya cools down completely it will be difficult to bind. Mix everything together and prepare peda in any shape you want.


If interested, sprinkle or roll them in boora/powdered sugar.


Surprise your family with this homemade delicious sweet.




Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

9 thoughts on “Mathura ke pede (Indian sweet with dry evaporated milk)

    1. You bet, it’s delish !!
      I doubt if Indian stores would be importing this sweet. Milk based sweets don’t last long … Can’t say if they have a workshop and prepare there only.

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