Pedas are popular Indian sweets and they are so versatile. There are hundreds of peda recipes, but the famous peda available is the Mathura Peda. Made with mawa, sugar, milk and ghee, these are made as prasad for Krishna in Mathura. Some recipes suggest mixing mawa, sugar, ghee and milk and roasting them to make pedas, but I came across one recipe at Nishamadhulika, in which taagar, made out of sugar is used instead of directly adding sugar to mawa. The preparation of taagar was quite interesting, so I chose to make that method for this BM.
I made a huge batch of home made mawa when I decided on making Milk sweets for this BM. I made taagar on the day of preparing and it was like magic. Sugar is cooked untill it reaches a really thick consistency. Ghee is added to the syrup and is stirred while cooling down to make taagar, which is white in colour and is powdery in texture. This taagar is used for pedas and ladoos. So next time while preparing ladoos, I will be keeping this in mind. The pedas turned out awesome. Do try this version to know the difference.
Makes 16 Pedas
For The Taagar:
Sugar – 200 gm
Water – 100 ml
Ghee – 1 tsp
For The Pedas:
Mawa – 200 gm
Ghee – 2 tbs
Milk – 3-4 tbs
Cardamom Powder – 1/2 tsp
Taagar – 200 gm
Procedure:
For The Taagar:
In a pan mix together water and sugar.
Bring it to boil.
Keep on cooking the syrup until it reaches a thick consistency.
When you place a drop of the syrup on a plate, it should hold the shape of droplet.
Once the consistency is reached, remove from flame and add a tsp of ghee.
Keep on stirring the syrup.
At first it is transparent and then it becomes white and thick.
Then it starts drying out and it becomes harder stirring.
Keep on stirring until the sugar is totally cool and is white powder.
Set it aside.
For The Pedas:
In a pan add mawa and 1 tsp of ghee.
Roast the mawa until it changes into golden brown.
Add milk and ghee in small quantities while roasting, so that the mawa won’t dry up.
Once the colour is perfect, remove it from flame.
Add cardamom powder and allow it to cool down a bit.
Add taagar and mix immediately.
The mixture should be warm to touch, only then it will be easier to shape the pedas.
Pinch small portions of the mix, shape it into pedas and roll them in the remaining taagar.
When the pedas are completely cool, store it in an airtight box in refrigerator.
I make two types of mawa, one the easy MW version and the other a more time consuming but delicious version. You can choose to make any type you want. The only difference is in the colour.
Time Consuming Yet Amazing Mawa Made on Stove top
Mathura Peda - Indian Sweet Recipes
Ingredients
- For The Taagar:
- Sugar - 200 gm
- Water - 100 ml
- Ghee - 1 tsp
- For The Pedas:
- Mawa - 200 gm
- Ghee - 2 tbs
- Milk - 3-4 tbs
- Cardamom Powder - 1/2 tsp
- Taagar - 200 gm
Instructions
- For The Taagar:
- In a pan mix together water and sugar.
- Bring it to boil.
- Keep on cooking the syrup until it reaches a thick consistency.
- When you place a drop of the syrup on a plate, it should hold the shape of droplet.
- Once the consistency is reached, remove from flame and add a tsp of ghee.
- Keep on stirring the syrup.
- At first it is transparent and then it becomes white and thick.
- Then it starts drying out and it becomes harder stirring.
- Keep on stirring until the sugar is totally cool and is white powder.
- Set it aside.
- For The Pedas:
- In a pan add mawa and 1 tsp of ghee.
- Roast the mawa until it changes into golden brown.
- Add milk and ghee in small quantities while roasting, so that the mawa won't dry up.
- Once the colour is perfect, remove it from flame.
- Add cardamom powder and allow it to cool down a bit.
- Add taagar and mix immediately.
- The mixture should be warm to touch, only then it will be easier to shape the pedas.
- Pinch small portions of the mix, shape it into pedas and roll them in the remaining taagar.
- When the pedas are completely cool, store it in an airtight box in refrigerator.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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Taagar is totally new to me but sounds very interesting. Peda has turned out so delicious – I’m tempted to try them right away. Thank you for the step by step pics, they are very helpful while making taagar.
Wow! Never knew about taagar. Sounds like a very nique preparation. Bookmarked to try.
wow the taagar needs some skills to make gayathri ..Your effort to make the mawa the traditional way has elevated the addictiveness of this mathura peda.. Looks so perfect !! Am just amazed at how you bring some fantastic milk sweets every day 🙂
I have never made the tagar myself as we get ready one here..Though I have been wanting to put the effort into making it some day.
The mathura pedas look perfectly like the ones we ate and saw in Mathura..sorry Vrindavan. beautifully made pedas, take me back to the BM MEET!
You have made it look so simple ! Taagar sounds interesting and maybe we can try in some of the South Indian desserts.
Wow.. you made this peda.. looks beautiful and tempting.. remember the BM agra trip. When we had all taste this.
We used to get Taagar or BOORA as they call it in North India easily in India but here it is hard to find and I know it really makes a huge difference in ladoo and peda. I also made the taggar at home once but find it a little time-consuming breaking and sifting it. Anyhow the Mathura peda looks divine.
I have tasted Madhur pedas few times before and really liked it a lot , it’s one addictive sweet. Looks so delicious and you have explained so clearly on how to make tagaar. It’s my todo list for long time to make pedas with tagaar. Great Share
Never heard about taagar and learned a new thing today. Loved the detailed explanation and stepwise pictures on preparing the same.
Pedas look just like the store bought ones.. Awesome share gayathri.. Loving your milk sweet series!!
I have been looking for a chance to try this authentic Mathura peda, now i have an excellent recipe to check and go ahead with, thanks for this ultimate dish, especially that tagaar part rocks Gayathri.
I had made Mathura peda before but not used Taagar. That is something totally new and glad I learned something. I am going to bookmark this and try soon as it is one of my favorite peda to eat.
This is something that’s so much on my to do list; I made an easier version sometime ago but your recipe and esp the taagar is too inviting !
Gayathri, yet another lovely milk sweet from you!..this one looks quite lengthy though your sbs pics surely help..awesome one for sweet lovers!
Taagar is new to me. What an interesting recipe. I’ve tasted Mathura pedas often and have come across a few recipes but they had not mentioned taagar. Bookmarking this recipe and hopefully will be able to make this for forthcoming festivals.
This my lil ones favorite sweet Gayathri! He is one real peda lover! We get half a kilo for him every time we got to puranmal.! I love how beautifully you have done these!!❤️ I m definitely trying this!
Kudos to your patience. I am personally partial towards Dharwad peda more than Mathura pedas but yours look awesome.