Mathura Ka Peda (Janmashtami Special) Recipe by Alka Bhandari
Mathura Ka Peda (Janmashtami Special) Cooking Instructions 20 -25 minutes 1 In a pan add ghee along with milk powder and cook it on low flame for 8 to 10 minutes until golden brown. Stir it continously 2 Add milk 🥛 to this slowly and mix it. It will become crumbly. Cook until it is a little dry but not sticky. Add Cardamom powder & a little ghee 3 Transfer to a parat to cool. Only cool but just a little warm to touch, add the boora sugar to it and bind it. It should not be very wet & you must be able to bind it well Coat it in boora sugar; garnish with pistachios & dry rose petals. Store it in a container 4 Note ~ Stirring milk powder is extremely important Stick to the measurements for milk, milk powder & ghee. Don't put too much ghee. The mawa should not be very wet else the peda dough will be wet & you will not get the perfect bite Bind it immediately & store. In case it is very dry, add 1 tsp milk & mix it. 1 In a pan add ghee along with milk powder and cook it on low flame for 8 to 10 minutes until golden brown. Stir it continously 1 In a pan add ghee along with milk powder and cook it on low flame for 8 to 10 minutes until golden brown. Stir it continously 2 Add milk 🥛 to this slowly and mix it. It will become crumbly. Cook until it is a little dry but not sticky. Add Cardamom powder & a little ghee 2 Add milk 🥛 to this slowly and mix it. It will become crumbly. Cook until it is a little dry but not sticky. Add Cardamom powder & a little ghee 3 Transfer to a parat to cool. Only cool but just a little warm to touch, add the boora sugar to it and bind it. It should not be very wet & you must be able to bind it well Coat it in boora sugar; garnish with pistachios & dry rose petals. Store it in a container 3 Transfer to a parat to cool. Only cool but just a little warm to touch, add the boora sugar to it and bind it. It should not be very wet & you must be able to bind it well Coat it in boora sugar; garnish with pistachios & dry rose petals. Store it in a container 4 Note ~ Stirring milk powder is extremely important Stick to the measurements for milk, milk powder & ghee. Don't put too much ghee. The mawa should not be very wet else the peda dough will be wet & you will not get the perfect bite Bind it immediately & store. In case it is very dry, add 1 tsp milk & mix it. 4 Note ~ Stirring milk powder is extremely important Stick to the measurements for milk, milk powder & ghee. Don't put too much ghee. The mawa should not be very wet else the peda dough will be wet & you will not get the perfect bite Bind it immediately & store. In case it is very dry, add 1 tsp milk & mix it. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Soufflé Pancake Fried Boneless Pork Chops Black bean 🫘 burgers 🍔 Slow Cooker Shredded Beef Tacos Banana Bread Baked Oats Soufflé Pancake Fried Boneless Pork Chops Black bean 🫘 burgers 🍔 Slow Cooker Shredded Beef Tacos Banana Bread Baked Oats California Farm Shallot Vinaigrette Janmashtami special dry fruit rabdi Kathiyawadi Kadhi With Fenugreek Seeds Tempering --- Just Right For Monsoons Soufflé Pancake Turkish flat bread Chocolate swiss ball Ghugni Chaat in Vermecelli Katori Corn Paneer Pancakes Maldives mutton biriyani Papaya Halwa California Farm Shallot Vinaigrette Janmashtami special dry fruit rabdi Kathiyawadi Kadhi With Fenugreek Seeds Tempering --- Just Right For Monsoons Soufflé Pancake Turkish flat bread Chocolate swiss ball Ghugni Chaat in Vermecelli Katori Corn Paneer Pancakes Maldives mutton biriyani Papaya Halwa