Mathura Kesaria Peda | How to make Mathura Kesaria Peda

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By Aayushi Manish
Created on 20th Apr 2016
  • Mathura Kesaria Peda, How to make Mathura Kesaria Peda
Mathura Kesaria Pedaby Aayushi Manish
  • Mathura Kesaria Peda | How to make Mathura Kesaria Peda (11 likes)

  • 0 reviews
    Rate It!
  • By Aayushi Manish
    Created on 20th Apr 2016

About Mathura Kesaria Peda

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 is one dish which makes its accompaniments tastier. With the right mix of flavours, Mathura Kesaria Peda has always been everyone's favourite. This recipe by Aayushi Manish is the perfect one to try at home for your family. The Mathura Kesaria Peda recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mathura Kesaria Peda is few minutes and the time taken for cooking is 25 minutes. This is recipe of Mathura Kesaria Peda is perfect to serve 6 people. Mathura Kesaria Peda is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mathura Kesaria Peda. So do try it next time and share your experience of cooking Mathura Kesaria Peda by commenting on this page below!

  • Prep Time0mins
  • Cook Time25mins
  • Serves6People

Video for key ingredients

  • How to make Khoya

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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