MATHURA PEDA

To make Mathura Peda, start by heating ghee in a pan and adding milk powder. Stir continuously on low heat for about 8-10 minutes until it turns golden brown. Then, add milk and mix until the mixture becomes dry and crumbly. Stir in cardamom powder and a little ghee, then transfer to a plate to cool slightly. Once warm, mix in boora sugar, shape into small balls, and coat with more boora sugar before serving.

Mathura Peda is suitable for vegetarians as it contains dairy products like milk and ghee. However, it is not vegan due to these ingredients. If you're looking for a vegan alternative, consider using coconut milk and a plant-based butter substitute, but the texture and flavor may vary.

If you can't find boora sugar, you can substitute it with powdered sugar or regular granulated sugar. However, using powdered sugar will give a smoother texture, while granulated sugar will provide a crunchier coating. Adjust the quantity to taste, as boora sugar is less sweet than regular sugar.

To store leftover Mathura Peda, place it in an airtight container at room temperature for up to 3-4 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to bring it to room temperature before serving for the best texture.

Mathura Peda pairs wonderfully with a cup of masala chai or coffee, enhancing the sweet and creamy flavors of the dessert. It can also be served alongside other Indian sweets like Gulab Jamun or Jalebi for a festive treat during celebrations.