UP Mathura Pedha Milk Sweet Temple Town Traditional

Method

1. 1

   Make khoya: boil 1 litre full-fat milk in a heavy non-stick pan.

2. 2

   Reduce to medium. Cook stirring every 3 to 4 minutes for 35 to 40 minutes until the milk has reduced to a thick, dry, crumbly solid. This is khoya.

3. 3

   To the hot khoya add sugar. Stir continuously on medium-low for 5 to 6 minutes until sugar dissolves completely and the mixture becomes a smooth, soft, pliable mass.

4. 4

   Remove from heat. Add ghee, cardamom powder and saffron milk. Mix well.

5. 5

   Cool until the mixture is just warm enough to handle.

6. 6

   Divide into 24 small portions. Roll each between your palms into a smooth ball.

7. 7

   Gently press between your palms to form a flat disc about 2 cm wide — the classic peda shape.

8. 8

   Place one thinly sliced pistachio on top of each peda.

9. 9

   Cool completely. The peda firms as it cools.