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
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

29

0

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, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Aayushi Manish. Mathura Kesaria Peda is a dish which demands no explanations, it's a whole world of flavour in itself. Mathura Kesaria Peda is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Mathura Kesaria Peda by Aayushi Manish is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Mathura Kesaria Peda.

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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