Celebrating Food The Indian Way - Annam Brahma
Mathura peda, a sweet dish that originated from Mathura, is prepared from mawa (khoya) and is extremely popular. Traditionally, Mathura peda was made from cow's milk but nowadays buffalo milk is also used. Tagar (powdered sugar) and mawa (dry milk) are used to make this sweet.
When you prepare Mathura peda remember to roast mawa as much possible. The more the mawa is roasted the more its shelf life increases, and do add little amounts of ghee from time to time while roasting it.
Khoya/mawa - 500 grams (2 and a 1/2 cup)
tagar - 500 grams ( 2 and a 1/2 cup)
Ghee - 1 to 2 tbsp
Elaichi (cardamom) - 8 to 10 (peeled and ground into a powder)
Take a heavy bottomed pan and roast mawa in it. Stir it continuously while roasting, do not let it stick to the the pan. Whenever mawa changes its colour when you roast it, add a little ghee and stir and continue to roast it till the mawa turns completely brown.
Allow the mawa to cool off. When it is completely cooled, mix 400 grams (2 cups) tagar, followed by elaichi powder and blend this properly. The mixture required to prepare peda is now ready.
Spread the leftover 100 grams tagar on a plate. Take a lemon sized amount of the mixture and roll it with your hands. Wrap and complete cover this ball with the tagar on the plate and press it with your hands giving it a round shape.
Place the prepared peda aside and repeat this process with the remaining mixture. Awesome Mathura pedas are ready now. You can leave these to air dry and can be stored in air tight containers for about a month (if the mawa has been fried well).