Mathura Kesaria Peda | How to make Mathura Kesaria Peda

By Aayushi Manish  |  20th Apr 2016  |  
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  • Mathura Kesaria Peda, How to make Mathura Kesaria Peda
Mathura Kesaria Pedaby Aayushi Manish
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Video for key ingredients

  • How to make Khoya

About Mathura Kesaria Peda Recipe

Peda first originated in Mathura itself and therefore is named after the place.Mathura out of which Kesari Peda is the most tasty and popular of all. It's made of a good amount of saffron, which makes them look and taste delicious

Mathura Kesaria Peda

Ingredients to make Mathura Kesaria Peda

  • Khoya 1 cup
  • sugar ¼ cup or to taste
  • saffron 15 to 20 strands soaked in 3 tbsp warm milk
  • Green cardamom powder a pinch
  • ghee 1/2 tsp
  • pistachio slivered 10-12

How to make Mathura Kesaria Peda

  1. Soak the saffron strands in hot milk for about 5 minutes and then keep aside. Heat a kadhai and stir-fry the khoya in it for a minute. Next, add in the saffron-milk mix, sugar and cardamom powder.
  2. Mix well till sugar dissolve completely. Keep stirring on a low flame till the mixture has thickened. Take off the flame and let it cool down.
  3. Once the mixture is cool enough to handle, knead it into a smooth dough. Divide the mixture into equal-sized balls. Apply ghee on palm and lightly press the balls into flat discs and shape them as you like. Keep it aside to cool completely.
  4. Press at the centre of each peda and gently press to decorate with slivered pistachios.

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