Milk Powder Mathura Peda Recipe

Milk Powder Mathura Peda

Milk Powder Mathura Peda

Milk Powder Mathura Peda is a classic sweet from the the city of Mathura (birthplace of Lord Krishna) in Uttar Pradesh, a northern state of India. Prepared with a handful of ingredients, these pedas are super easy and quick to make and delicious.

Traditionally, these pedas are prepared with milk solids (khoya) and can be quite labour intensive. However, my quick version using milk powder means, this delicious dessert can be enjoyed anytime! These are irresistible and you will fall in love with the roasted flavour and aroma of the pedas. This recipe prepared using milk powder does not compromise the taste and texture of the traditional Mathura pedas.

These delicious pedas are quite popular during the festive times especially during Holi, Rakshabandhan, and Diwali celebrations. Indians don’t need a reason to indulge in sweet treats and every part of the country, has its own regional speciality! These Mathura ka Peda is no exception! Rich, melt in the mouth and lightly sweetened, these are a must try!

Other recipes you might like to try are Dhaniya Panjiri, Milk Cake, Parwal ki Mithai, Badam Halwa, Kalakand, Gulab Jamun, Thandai Mawa Cake, Sandesh and Gond Almond Panjiri.


3 teaspoons ghee
1 cup milk powder
1 teaspoon cardamon powder
¼ cup milk
½ cup powdered sugar

Other Ingredients
½ cup powdered sugar
1 teaspoon finely chopped almond



Heat 2 teaspoons of ghee in a pan and add the milk powder. Roast the milk powder on low heat for 4-5 minutes or until it is golden. Keep stirring continuously. Keep breaking lumps, if any. You can add another teaspoon of ghee if the milk powder is to dry.


Once the milk powder has turned deep brown colour and there is a nice aroma, add the milk and cardamom powder. Cook the mixture on low heat, stirring continuously until the mixture turns to a thick consistency.

Let the mixture cool down to room temperature.


Once the mixture has cooled down, add the sugar and mix.

Divide the mixture into 7-8 equal sized balls and roll into small balls. Then flatten slightly to shape it like a peda. You can make a round or cylindrical shape too.

Roll the pedas in powdered sugar.  Garnish with some chopped almonds and keep in the fridge for a couple of hours to cool the pedas.

Tips & Variations

  1. Roast the milk powder on low heat, stirring continuously otherwise the milk powder can burn or turn lumpy.
  2. Add only 2/3 of the ghee while roasting the milk powder and more if needed later. If you add more ghee at the initial stage while roasting milk powder, there are chances that the mixture will become lumpy or sticky.
  3. I would highly recommend a thick bottomed non stick pan as it retains the heat and the milk powder can roast on low heat.
  4. Traditionally a special sugar called ‘Boora’ is used in this recipe. Boora has a nice flavour and does not release moisture. It is quite hard to find ‘boora’ outside India hence I use powdered sugar and keep the pedas in the fridge for a couple of hours.
  5. Do not add sugar while the mixture is hot, or the mixture will turn sticky, and it will be hard to roll it.
  6. You can adjust the proportion of sugar as per your taste.