How to make Mathura ka Peda -

Originating in the holy city of Mathura, these peda are divine in more ways than one!

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Khoya/mawa (खोवा / मावा), Sugar (चीनी)

Cuisine : Uttar Pradesh

Course : Mithais

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For more recipes related to Mathura ka Peda checkout Gulab Jamun, Kala Jamun, Mawa Gujiya-SK Khazana. You can also find more Mithais recipes like Jaggery Malpua Atta Besan Laddoo Pedas Mawa Modak

Mathura ka Peda

Mathura ka Peda Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Mathura ka Peda Recipe

  • Khoya/mawa 2 cups

  • Sugar 1/4 cup

  • Milk 1 teaspoon

  • Liquid glucose 1/4 teaspoon

  • Castor sugar (caster sugar) 1/4 cup


Step 1

Sauté the khoya in a non-stick pan on medium heat, stirring continuously, for eight to ten minutes. Take the pan off the heat and set aside to cool.

Step 2

Cook the sugar with one-fourth cup water in another non-stick pan on medium heat, stirring till the sugar dissolves. Add the milk and collect the scum, which rises to the surface with a ladle, and discard.

Step 3

Cook till the syrup attains a one-string consistency. Add the liquid glucose and stir well. Take the pan off the heat.

Step 4

Add the khoya mixture to the sugar syrup and mix well. Transfer the mixture to a bowl.

Step 5

Divide the mixture into twelve equal portions and shape into round balls. Press the balls lightly.

Step 6

Spread the caster sugar in a plate and the roll the peda lightly in it. Arrange on a serving dish and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.