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- Duration: 30 minutes
- Serves: 2 to 4 people
Always prepare fresh khoya at home by boiling and stirring milk till it has thickened considerably. Be careful though to grease the kadhai with some ghee before heating the milk in it - this will prevent the milk from sticking to the kadhai.
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This simple but delightful sweet originated in the city of Mathura, Lord Krishna’s abode. In olden times, though, it is believed to have been savoured in the Saurashtra region of Gujarat as well, especially in the regions of Rajkot and Bhavnagar. But ‘Mathura ka Peda’ has always been considered the authentic and the best Peda of all. From Uttar Pradesh it has over the years spread to many other parts of the country. Peda was first introduced in Karnataka’s Dharwad district by Ram Ratan Singh, who had migrated to the state in the 1850s from Lucknow
- Khoya (1 cup)
- Ghee (½ cup)
- Sugar powder (½ cup)
- Green cardamom (hari elaichi) powder (1 tsp)
- Pistachio (pista) (1 tbsp)
- Heat the ghee in a kadhai and add the khoya to it. Keep sautéing till it has turned brown in colour.
- Now, add in the elaichi powder and let the mix cool.
- Once it has cooled down, add the sugar into it. Mix well.
- Next, shape the mixture into small, flat disks. The mixture will be a bit sticky, so dab some ghee onto your palms while shaping the disks. You can lightly press a pista at the centre of each disk.
- Store the Pedas in an air-tight box in a refrigerator.
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