Step-by-step
1
firstly, in a large kadai heat 1 tsp ghee and add 1 cup milk.
2
also, add 2 cup milk powder and mix well breaking any lumps.
3
keeping the flame on low, stir continuously.
4
the mixture starts to thicken.
5
after 10 minutes, the mixture starts to separate from the pan.
6
keep mixing until it forms a lump. finally, instant mawa is ready.
7
now add tsp of ghee and break mawa into pieces.
8
cook until the mawa turns to crumble texture.
9
once the mixture turns dry, add 2 tbsp milk.
10
continue to saute on medium flame.
11
after 40 minutes the mixture starts to change colour. continue to cook until the mixture turns dark golden brown.
12
cool slightly and blend to a coarse powder.
13
now add ½ cup powdered sugar, ¼ tsp nutmeg powder and ¼ tsp cardamom powder.
14
mix well making sure everything is well combined.
15
furthermore, add 2 tbsp milk and mix well.
16
form a moist mixture adding milk as required.
17
take a ball sized peda mixture and shape well.
18
roll into sugar coating all sides.
19
finally, enjoy mathura peda or refrigerate and serve up to a week.
Video
Notes
- firstly, you can use store brought mawa or prepare mawa with fresh milk.
- also, do not allow the mixture to dry out, make sure to add milk in batches.
- additionally, you can use tagar in place of powdered sugar for traditional flavour.
- finally, mathura peda recipe tastes great when it’s moist.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/mathura-peda-recipe-mathura-pede/