Homemade Mathura Penda (Khoya Peda)
Grated khoya slow-roasted with ghee to a deep Mathura-style brown, optionally blended smooth, then kneaded with cardamom and fine sugar. Optional raw-sugar roll for crunch.
Equipment
- Heavy wide kadai or saucepan
- Box grater
- Sturdy spatula or wooden spoon
- Mixing bowl
- Optional small blender or food processor
Ingredients
For the peda
- 400 g khoya mawa; grated
- 2 1/2 tablespoons melted ghee about 35 g; divided
- 3 to 5 tablespoons warm milk only as needed, plus optional 1 tablespoon for blending
- 1/2 teaspoon green cardamom powder
- 85 to 100 g tagar or sifted powdered sugar / icing sugar, to taste
Optional finish
- Raw-style large-crystal sugar, for rolling (optional)
- 2 tablespoons chopped pistachios or almonds optional
Instructions
Grate and soften khoya
- Grate khoya into a wide heavy pan over low to medium-low heat. Cook, stirring constantly, until softened and sandy, 5 to 8 minutes.
Roast with ghee
- When tan color appears, add half the ghee and keep stirring until the mixture turns deep chestnut brown and very aromatic, 10 to 15 more minutes, adding remaining ghee if the pan looks dry. If mixture turns crumbly and dry, add warm milk 1 tablespoon at a time, stirring until absorbed.
Optional blend
- Off heat, optionally pulse in a small blender until mostly smooth, adding up to 1 tablespoon milk only if needed. Skip if the mixture is already even after stirring.
Sweeten and shape
- Transfer to a bowl, mix in cardamom, and cool until warm but touchable. Knead in sugar until uniform; adjust sweetness. Shape into rounds, flatten slightly, optionally roll in raw sugar, garnish with nuts if desired. Cool in a single layer before storing.
Notes
Lighter golden roast yields a milder peda but reads less like classic Mathura counter style.
Powdered jaggery can replace white sugar for a different color and molasses note; sift out lumps.
This recipe is not a direct vegan swap. If pedas harden after chilling, rest at room temperature about one hour before serving.
Double the batch in a wider pan or in two batches so moisture escapes and color stays even.
For longer storage, freeze cooled pedas wrapped in parchment then foil for up to about six weeks; thaw at room temperature.
Powdered jaggery can replace white sugar for a different color and molasses note; sift out lumps.
This recipe is not a direct vegan swap. If pedas harden after chilling, rest at room temperature about one hour before serving.
Double the batch in a wider pan or in two batches so moisture escapes and color stays even.
For longer storage, freeze cooled pedas wrapped in parchment then foil for up to about six weeks; thaw at room temperature.
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