Mathura / Bumiya na Peda

Peda, Pheda or Pera is a sweet from the Indian subcontinet, usually prepared in thick, semi-soft peices. The main ingredients are khoa, sugar and traditional flavourings, including cardamom seeds and saffron. The colour varies from a creamy white to a caramel colour

Mathura Peda/ Bumiya na Peda is a traditional sweet made from milk. In earlier days it was made from cow’s milk but now a day’s it is made from buffalo’s milk. Bura (powdered sugar) Mawa(dry milk), kesar and elaichi (cardamom) are used while making it. This sweet is specially prepared on the occasion of janmasthami, navratra, deepavali or any auspicious ocassion.

Ingredients for Mathura Peda

Khoya/Mawa*      : - 500 grams ( 2 1/2 cup)
Bura*                    : - 500 grams ( 2 1/2 cup)
Ghee                      :- 1-2 tbsp
Warm Milk            :- 1/2 cup milk
Elaichi(cardamom): - 8-10(peeled and grounded)
Saffron (Kesar)     : - few strands

Method:
1.      Fry khoya/ mawa in heavy bottom pan ir non stick pan with 1 tbsp ghee.
2.      Stir constantly in order to avoid burning of mawa.
3.      Infuse saffron in warm milk.
4.      Add little milk, 50 gms of bura after 5 mins of frying, this is added to keep mawa soft.
5.      Fry mawa till all the milk is absorbed and mawa turns golden brown
6.      Transfer in plate and let it cool.
7.      Add 300 gms of bura, elaichi when the mawa is slightly warm.
8.      Make a lemon size balls and flatten slightly.
9.      Coat it with bura.
10.  Let it set on a plate and then transfer to air tight container

 These pedas stay fresh for 15 days at room temperature and upto a month if refrigerated in air tight container.

How to make Bura: -

Ingredients for Bura
Sugar         : 500 gms
Water        : 200 ml
Ghee          : 1tsp

Method:
1.      Mix sugar and water in broad pan and put on flame.
2.      Stir every 2 mins.
3.      When it reaches 2 thread consistency add ghee to it.
4.      When it reaches rolling boil point and sugar starts to crystallize on sides of pan remove from 
      flame. It takes about 8 to 10 mins to reach this point.
5.      Stir constantly, don’t allow to from candy.
6.      After 5 or 7 mins you will see that it is forming like a sand.
7.      Sieve to get an uniform sand like texture.
8.      This can be stored for 2 to 3 mnths at room temperature or longer if kept refrigerated.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)