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Mathura Ke Pede in a designer box, seen in the background, are some festive Gokulashtami decorations.

Mathura Ke Pede With Milk Powder and Boora

A quick Mathura-style peda recipe made with milk powder, ghee, milk, cardamom, and boora. Slow roasting gives the pede their deep brown color and grainy texture.
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 20 minutes
Total Time: 50 minutes
Servings: 10

Ingredients

  • 1 cup milk powder
  • 2 tablespoons ghee divided
  • ½ cup milk
  • ¼ cup + 2 tablespoons boora or tagar
  • 1 teaspoon cardamom powder
  • Extra boora or tagar for coating

Instructions

Prepare for coating

  • Set aside a few tablespoons of boora on a plate.
    Extra boora or tagar
  • You will use this to coat the finished pede.

Roast the milk powder

  • Heat 1 tablespoon ghee in a heavy-bottomed pan on low heat.
    2 tablespoons ghee
  • Add the milk powder and stir continuously.
    1 cup milk powder
  • Add remaining ghee
    2 tablespoons ghee
  • Once the ghee is mixed in, add the remaining 1 tablespoon ghee.
  • Keep stirring on low heat for 10 to 12 minutes, until the milk powder becomes dark brown and grainy.
  • Do not increase the heat, or it may burn.

Cook with milk

  • Add the milk slowly and mix well.
    ½ cup milk
  • Keep cooking and stirring on low heat until all the moisture dries up and the mixture forms one thick lump.
  • Add cardamom
    1 teaspoon cardamom powder
  • Mix in the cardamom powder.
  • Switch off the heat and transfer the mixture to a plate or bowl.
  • Let it cool completely.

Mix in boora

  • Once cool, add ¼ cup plus 2 tablespoons boora or tagar.
    ¼ cup + 2 tablespoons boora or tagar
  • Mix well until the sugar is evenly combined.

Shape the pede

  • Divide the mixture into small portions.
  • Press each portion between your palms to make the traditional slightly uneven Mathura peda shape.

Coat and rest

  • Roll each peda in the reserved boora.
  • Let them rest for a few minutes before serving.

Notes

  • Use low heat throughout the roasting stage. This creates the deep color without burning the milk powder.
  • Boora gives these peda their classic grainy texture. Regular powdered sugar can be used, but the texture will be different.
  • Add more boora to the mixture if you prefer sweeter pede, up to ½ cup total.
  • Store leftover pede in an airtight container in the refrigerator. Bring them to room temperature for a few minutes before serving.
    Nutrition
    Nutrition will vary based on the amount of boora used and the final number of pede.
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