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Mathura Peda is a classic Indian milk-based sweet made with milk solids (mawa/khoya) and sugar. This recipe hails from the northern Indian city of Mathura and is traditionally prepared during the Janmashtami festival as a bhog or prasad for Lord Krishna.

Unlike regular white pedas, Mathura pede have a deep caramel color because the mawa is slowly roasted until golden-brown, giving it a unique rich flavor and slightly grainy texture. This halwai-style peda recipe can be made at home using instant mawa from milk powder or store-bought khoya, making it quicker while still keeping the authentic taste.

Mathura peda and Dharwad peda are among the most distinctive peda varieties in India. Both require slow roasting and continuous stirring for the perfect caramelization, but the end result is unmatchable in taste and aroma.
श्री कृष्ण जन्माष्टमी के शुभ अवसर पर बनाइये हलवाई स्टाइल का स्वादिष्ट और मुलायम मथुरा पेड़ा — वो भी बिना मावा के! यह रेसिपी बिलकुल मार्केट स्टाइल है और कृष्ण भोग या प्रसाद के लिए परफेक्ट है।

🥄 Ingredients:
2 tbsp ghee
200g unsweetened milk powder (preferably full cream) I used Nestle Nido Milk Powder
¾ cup milk
½ tsp cardamom powder
½ Cup Fine sugar / tagar / bura
Extra fine sugar – for coating
Optional – pistachio slivers, dry rose petals

👩‍🍳 Method:
▶️ Heat ghee in a heavy-bottom pan. Add milk powder and roast on low-medium flame for 16–17 mins until golden-brown, stirring constantly.
▶️ Add milk and cook for 3–4 mins until mixture gets a mawa-like texture.
▶️ Mix in cardamom powder.
▶️ Transfer to a plate, cool slightly, and add fine sugar/tagar/bura. If dry, add 1–2 tbsp milk or ghee.
▶️ Shape into pedas and coat with fine sugar for the authentic Mathura look. Garnish with pistachios or rose petals.
▶️ Cool completely before serving for the best texture.

✅ Tips & Variations:

▶️ Use full cream milk powder for richer texture and flavor.
▶️ Roast on low heat for even color and caramelization.
▶️ Store in an airtight container for 5–6 days at room temperature or up to 2 weeks in the refrigerator.