Category: Glutenfree Recipes

Instant Kesar Peda

Yes, everyone knows I love Pedas 😉 I like them all…well almost! What’s not to like, they are sweet, slightly fudgy and so delicious! Much like these golden beauties…my Instant Kesar Pedas (saffron fudge). A 15 min wonder..more like. 

My blog has many recipes for Pedas, some very quick and some slightly lengthy…but each hold their own…..they are yummy and so tempting.

Instant Kesar Peda recipe How to make kesar Peda Polkapuffs recipes Diwali sweets recipe

I made these Pedas on the first day of Navratri last weekend…I could think of my Kaju Katli…but I will make that for Diwali 😁along with some Karachi Halwa! I am salivating just thinking about the feast in store for the days to come 😍

Instant Kesar Peda recipe How to make kesar Peda Polkapuffs recipes Diwali sweets recipe

Anyways, coming to these Pedas….you may or may not have them during Navratri fasts depending on what rituals you follow…

Yield: 8-10 Pedas

Equipment: measuring cups/ spoons, a heavy bottom non-stick pan, a wired whisk, a plate.

Ingredients:

200 gms condensed milk

1 cup milk powder

2 tsp warm milk

9-10 strands of saffron and some extra to use for the garnish

2 tsp ghee + extra to grease your palms while shaping them

Method:

Mix warm milk with the saffron strands and let it stand for 5-8 mins until the milk is coloured beautifully.

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Next, add milk powder and condensed milk to the pan. Add the saffron infused milk too. Whisk it well until it’s lump free. Place the pan with the mixture on medium flame and cook while you stir it constantly. Add 2 tsp ghee and keep stirring, I cooked it for about 10 mins to achieve a dough like consistency which leaves the sides of the pans once cooked.

Take the mixture from the pan onto a greased plate. Knead the mixture like a dough for 2 mins. Let it now cool for the next 8-10 mins. Then, grease your palms with some ghee and take a small portion of the dough and shape it into a Peda. Do the same for the rest of the dough. You can use any stamps to make some pretty designs or simply decorate them with a few strands of saffron.

Cool them in the refrigerator before you serve. They stay fresh in the refrigerator for about 3-4 days.

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You can also try my instant Dhoodh Peda, Mathura ke Pede, Khoya Peda, Mawa Burfi among many others this Diwali 😊

Love,

Shreya💝

Chatpate Saunfia Aloo (no onion no garlic recipe)

I love potatoes! I can have them in any form except sweet 😱😱 Potatoes got to be spicy and delicious….can’t be bland and sad…! That’s what I am sharing today…awesome, spicy and so easy to make too!

Besides, it’s without any onion and garlic too…so perfect for the upcoming Indian festivals like Navratri when most of us eat food sans the onion and garlic element for 10 whole days. I won’t get into giving you the background of the festivals and the why’s and the how’s!

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This recipe can be made in many ways and enjoyed in many more too! My Mom usually makes another kind of Aloo without onion and garlic, this is inspired from her basic recipe..which by the way has way too many fans out there 😍

I have mentioned the spices that I have used, but you can always change them slightly to your preference. These potatoes can be served as starters, along with dal and some steamed rice or you can add them to any curry/ gravy and enjoy it with Phulkas (Indian flatbread).

Yield: serves 2

Equipment: a heavy bottom skillet or pan, a large pot, measuring cups/ spoons.

Ingredients:

300 gms baby potatoes (I have used the smallest kind, you can also use regular potatoes and cut them into cubes for this recipe)

salt to taste

3 cups water

1 tbsp refined oil

a pinch of asafoetida (hing)

1 tsp fennel seeds (saunf)

2-3 nos. green cardamom (choti Elaichi)

1 tsp roasted cumin pwd (bhuna jeera pwd)

1/4 tsp turmeric pwd

1/2 tsp red chilly pwd (I used degi mirch)

1/2 tsp crushed anardaana seeds

1/4 tsp chaat masala (optional)

a pinch of Garam masala 

chopped coriander to garnish

Method:

Wash the baby potatoes well, do not peel them.

In a large pot, boil water with salt. Add these potatoes in boil until 80 percent cooked. They must not be mushy in texture. Drain the water and let the potatoes cool (skip the boiling bit if using large potatoes cut into cubes).

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Now, heat oil in the skillet. Add hing and saunf along with cardamom. Let them crackle. Next, add the dry spicies mentioned above except anardana pwd and chaat masala. Sauté them together for 2 mins. Next, tip in the potatoes and check the seasoning, add more salt if needed. Mix well and cook for about 5-8 mins (I let the skin crisp up a bit). Finally, add the anardaana pwd and/ or chaat masala (I always add a bit, tastes so good!). Turn off the heat and garnish with some chopped coriander leaves. Serve them piping hot!

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Also, try my dahi aloo (no onion garlic), phalhari Kadhai paneer (no onion garlic), Phalhari chutney (no onion garlic) or see my collection of Navratri Recipes here.

Happy Cooking folks!

Love,

Shreya💝

Moong Dal ka Halwa

I welcomed Ganpati Bappa with a simple and delicious Moong Dal ka Halwa. Yes, no Modaks at my place because I am not good at shaping them. So, I offer him goodies which I am good at making myself😊 ….maybe next year I will get a cute little Modak mould/ maker and then use that to shape them well! So much to learn 😀  

We do not actually bring a Ganesh Idol home every year but we do decorate our home with garlands of fresh marigolds and lots of roses…bright ‘diyas‘ adorn our Pooja Ghar and I do cook a special meal for my favourite Lord!

This year the menu consisted of Phalhari Kadhai Paneer, Masala Puris, Vrat ki Chutney for Dahi Wade as we don’t include onion and garlic in our meals on auspicious days…and of course, the moong dal ka halwa..:)

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My hubby likes the halwa to be slightly grainy and moist..hence the quantity of ghee is obviously more…one can adjust that while making it. Also, I only prefer pistachios with this halwa, feel free to add almonds or walnuts…anything you like! As always, this is easy and turns delicious👌 Simply mouthwatering…I had to really resist hard until we had offered the bhog to the Lord before we could gorge on some😂

Let’s make some…

Yield: serves 3-4

Equipment: a heavy bottomed non-stick pan (I use non-stick, it’s easier to work with it), measuring cups/ spoons, a small pan.

Ingredients:

1/2 cup split yellow lentils (dhuli moong dal)

8-9 tbsp ghee

1/2 cup sugar

1 cup water

1/4 tsp cardamom pwd (elaichi pwd)

Slivered pistachio to garnish as needed

Method:

Rinse and soak the lentils (dal) in lukewarm water for 2-3 hours (I always use lukewarm water here as it ensured that the lentils are soaked well in less time).

Once the lentils have soaked well, strain them. Blend them in a mixer without adding any water until smooth (I leave them a bit grainy as I mentioned above too). Set it aside.

Heat ghee in the pan, once it melted, add the blended lentil paste and keep stirring on low flame for 15-20 mins. Do not cease stirring as the lentil paste will burn or colour unevenly. After 15-20 mins, the ghee will seperate from the lentils and the lentil paste will be a bit crumbly and golden in colour. Turn off the flame and set this aside.

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

Now, heat water and sugar in a small pan. Melt the sugar in the water, add cardamom powder and stir well. Turn off the flame. (We are not making a sugar syrup with a thread consistency, we are just melting the sugar here, that should take 3-5 mins)

Now, add the sugar syrup to the cooked lentils and turn on the flame, keep it on low. Keep stirring it and let it come to a gentle boil. Cover with a lid and let the sugar syrup reduce and cook for 5-7 mins with the lentils. Open the lid, check the consistency and cook further if it’s still watery, else, add 1 tbsp of ghee and turn off the flame.

Garnish with nuts of your choice or just pistachios like I have done here, best served warm. Or create a fusion by add a scoop of ice cream to the bowl!

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

Happiness doesn’t come without calories 😉

Love,

Shreya💖

Makhani Methi Makai Kofta

Weekends call for for something a little more yummy….specially when we are at home. Lazing around and reading books is how we usually spend our weekends in & I also put in a couple of hours in the kitchen to pamper my hubby with some delicious meals! 😘

This was made last weekend, looking around in the refrigerator, I found some fenugreek leaves (methi) and sweet corn..tomatoes and a bowl of dough (atta) kept ready to make rotis! I asked my hubby if he’d have some stir fried methi corn with Phulkas. He said no! I want malai kofta he says…I was stumped. I didn’t have any paneer or boiled potatoes ready in the refrigerator. The only option I had was to transform the methi and corn into some koftas, so I quickly put some potatoes to boil and began prepping the other elements.

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog

I did all that and they turned out much better than expected! Hubby approved them with a vigorous nod between morsels!💃🏻💃🏻  So thought I’d share this here too…although if you like restaurant style curries, do try my Shahi Paneer recipe, Paneer Lababdaar, Reshmi Paneer, Tawa Masala Paneer, Dhabewale Chole. 

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog

A few points to keep in mind as we make the koftas…Once you make the kofta mix, keep it in the refrigerator for 15 mins to firm it up. Always add the salt to the mix just before shaping them to avoid any moisture built up in the mixture. Then shape them into balls and place them again the refrigerator for another 15 mins. Then you can fry them, this way they will turn crisper and retain their shape. Always fry them low and slow…meaning, keep the flame at the lowest as you fry them and let them cook well slowly.

Let’s get started..

Yield: serves 2

Equipment: a heavy bottomed pan for deep frying, a pan, measuring cups/ spoons.

Ingredients:

For the Koftas:

1 nos. large boiled and mashed potato

1/4 cup boiled and crushed sweet corn

1/4 cup roughly chopped methi leaves (fenugreek)

salt to taste

1 tsp ginger-garlic paste

1 tsp chopped green chillies

some rice flour to roll the koftas in before frying

oil to fry

Method:

In a mixing bowl, add mashed potato, crushed corn & chopped methi leaves. Mix well. Add ginger-garlic paste. Add the chopped chillies too. Mix well. Refrigerate for 15 mins. Once the mixture has firmed up, add salt and shape them into balls (I made 9 balls). Place them in the refrigerator for another 15 mins to firm up again.

Keep oil for heating to fry the koftas. Then coat the shaped balls in the rice flour. Fry them on low flame until golden brown and crisp. Drain on kitchen paper and set aside.

Ingredients for the Makhani gravy:

3 nos. large tomatoes

1 nos. large onion

15-17 nos. cashewnuts

salt to taste

1 tbsp oil

1 tbsp butter

1 nos. each bay leaf (tejpatta), badi elaichi (black cardamom) & dalcheeni (cinnamon stick)

1.5 tbsp degi mirch pwd

1.5 tsp red chilli pwd

1/2 tsp haldi pwd (turmeric)

1 tsp each dhaniya & jeera pwd (coriander & cumin)

3/4 tsp Garam masala pwd

cream & chopped coriander to garnish

Method:

Blanch the tomatoes, onions & cashewnuts in 2-3 cups of water for 15 mins. Cover with the lid and let them sit in the warm water for 10 mins more. Then peel the tomatoes, cool everything and then blend the three together to a fine paste. Set it aside.

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blogMakhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blogMakhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blogMakhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog

Next, heat oil & butter in a pan. Add the whole spices in the hot oil- butter mixture. Once they crackle, add the tomato-onion-cashew paste. Keep sautéing it for 5-7 mins. Then once the oil seperates from the paste, add all the spices and salt. Add some water if neede to correct the consistency. Simmer the gravy for another 5-7 mins. That’s it, the gravy is ready.

To serve: Place the fried koftas in a bowl and pour the gravy over it. Garnish it and serve it Phulkas or Jeera rice and some salad😊

Hope you enjoy this…please do try it soon!!

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog

Love,

Shreya 💖

 

Cheesy Masala Corn on the Cob

If you love rains…you’ll love your Masala Bhutta (spicy corn on the cob) sold by street vendors! The taste is to die for…spicy, tangy and that smokiness is just perfect! No amount of oven roasting is ever going to give a corn on the cob the taste that you’ll get by roasting it in an open flame. 

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And that’s what I did! Usually I boil the sweet corn on the cob for a few mins and then just season the sweet corn kernels with some cracked blacked pepper & some sea salt! That’s tasty too…but since it was raining…I just felt like doing it this way 😀 A little guilt free indulgence for the both of us 😘

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I just twisted the masala a bit to our liking…let’s get started!

Yield: I used 2 cobs here, so serves 2 or maybe more if you’re sharing!

Equipment: a wired flame grill meant for roasting.

Ingredients:

corn on the cob – as needed

seas salt/ regular salt, red  chilli powder, roasted cumin powder, cracked black pepper – to be mixed  together as per taste

few wedges of lemon

grated cheese (I used processed cheese) – as needed

chopped coriander to garnish

* I am not mentioning any quantities above for the ingredients as this recipe is built more on taste rather than exact measures!

Method:

Husk the corn well. Keep the wired grill on the flame as shown in the picture above, and place the corn on the grill. Keep turning it around a few times until it’s charred well all over and looks cooked.

To serve – dip a lemon wedge in the mixed spices and rub it all over the roasted cob. Place the cob on a plate and add the grated cheese over the it & add some chopped coriander leaves. Sprinkle some more spices if you like. Serve hot!

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Would you not like that!? 😂 I took all of 10 mins for these beauties! The cheese is optional though, but it tasted yum with the spices and the sweetness of the corn. Happy me!

Love,

Shreya💗

Ghee Mysore Pak

I am a huge fan of Shri Krishna Sweet’s Mysore Pak, are you one too? Then I can assure you that this is the only recipe you need to nail it. It’s super moist and the aroma transports you to another time…🤗 

I took one bite and it melted in my mouth...just like the ones from Shri Krishna Sweets!.. ..Yay! I nailed it in my first attempt 💃🏻💃🏻 My hubby’s reaction was also on the same lines…he almost didn’t want me to have any more, yeah, right! Like I’d listen to that!!

I was wanting to try this for a long time and I finally did it the other day. If you like Indian sweets, then try anjeer burfi, mava burfi, dhoodh Peda, khoya peda, besan ke laddoo, kaju katli, mathura ke Pede, Karachi halwa.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Although making Mysore Pak takes some skill, but it’s pretty easy if you ask me….I will say that you need to be a little cautious while cooking the besan (chickpea flour) with the sugar, because if you leave it unattended even for a second, it will burn very easily. That is pretty much it, get that right and you are going to get a perfect Mysore Pak, I did refer to this before finalising how to go about it…

Let’s learn how,

Yield: 10-12 pieces (depends on how large/ small you slice them. I cut fairly large pieces)

Equipment: a heavy bottom pan, a wooden spatula, a tray, a knife, a seive, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup besan (chickpea flour)

1 cup sugar

1/2 cup ghee + extra to grease the tray

4-5 tbsp water

1/4 tsp cardamom powder

Method:

Add a tsp of ghee in the pan and roast the besan for 3-4 mins, just until the rawness goes away and the besan relevates a nutty aroma. Turn off the flame.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Seive the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.

Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.

Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom pwd & a couple of tsps of ghee into the boiling mixture.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. (No pic of that step, the mixture very hot and setting too fast)

Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for upto 2 weeks as it contains good amount of ghee.

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Try these for the upcoming festive season!

Love,

Shreya💖

Kiwi Agua Fresca

I know that you aren’t exactly looking for a summer drink in a climate that calls for Pyaaz ki Kachori and a cup of hot, ginger tea!! But when it comes to Kiwi, I can only think of Popsicles or some healthy drink (not too cold as I am still recovering from a bout of viral 🙄 So my Kiwi Mojito Popsicles are out question) and a crisp, fruity Agua Fresca is just the answer for it! Delicious, healthy and pretty….all at the same time 😘

Also, because I am in no mood to go into making anything elaborate that’d keep in the kitchen for long..nope, not happening! Meaning, this one’s too easy 😂

Kiwi Aqua Fresca recipe How to make agua Fresca Summer drink PolkaPuffs recipe

So what’s an Agua Fresca you’ll ask me..well it’s Spanish for ‘fresh water’ and can be made with a variety of fruits for adding a lovely flavour to water. I have made some with watermelons last year..(never blogged that though). This time around, it’s with some juicy kiwis, mostly because I’ve about a dozen of them sitting in my refrigerator and the Mister ain’t a fan of the fruit by itself. So this drink is a good option taste wise and to bring in some colour to these drab, grey rainy days 🤗 And pairs well with some Corn & Paneer Toasties for a quick and filling snack 👌🏼

Let’s see how…

Yield: serves 2-3

Equipment: a blender, measuring cups/ spoons.

Ingredients:

2 nos. green kiwis peeled & sliced (do not de seed)

1 tbsp honey (optional)

3 cups water

Method:

Place all the above ingredients in the blender and give them a go until the fruit is blended completely. Taste for sweetness and adjust. You can add more water if you like a slightly thinner beverage.

Serve immediately and enjoy! This drink tastes best with the crunch of the seeds from the kiwi fruit so do not strain it. But that’s upto you!

Kiwi Aqua Fresca recipe How to make agua Fresca Summer drink PolkaPuffs recipe

You can also place a slice of kiwi and few sprigs of mint to make it all dainty…but then again that’s just me! You’d might as well have this out of the blender jar 😜..who’s to know!?

Love,

Shreya💗

Adapted from Averie Cooks

Restaurant Style Chutney/ Dip for Tandoori Snacks

How many times have you enjoyed the dip served at a restaurant more than the actual starters!? Bullseye, ain’t it? It has happened with me too many times to even keep a count. It’s probably because I was too critical of the starters or maybe because I simply enjoy my condiments more than my food! 😬 

Can you blame me? Who likes a piece of tandoori paneer/ chicken all chewy & short of any seasonings…? What you really like then is a good dip/ chutney to pour over your starter and gulp it down. In the process you obviously appreciate the dip/ chutney and wonder what’s it made of??!

Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe

What really goes into making that perfect restaurant style tandoori dip/ chutney as it’s most commonly known amongst most of us. I will tell you…and trust me it’s so yum! Obviously I tried too many recipes before settling with this one..and it’s absolutely easy and requires ingredients that are available easily at home 😊

Yield: a bowl

Equipment: a blender, measuring cups/ spoons.

Ingredients:

1 cup chopped coriander leaves

1 cup chopped mint leaves

1 cup thick curd

salt to taste

water as needed

1-2 nos. green chillies

2-3 pods of garlic

1″ piece of ginger

1-2 tsp lemon juice

Method:

Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe

Add all the ingredients in the blender except lemon juice & curd. Also, use water as needed depending on the consistency you’d prefer (I use about 2-3 tbsp). Blend them together making sure that the texture is fine. Next add the curd and lemon juice and blend again for a minute. That’s it, store in a glass bowl and this keeps well in the refrigerator.

Enjoy with sandwich/ starters/ rolls or just about anything!

Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe

We enjoyed these with crispy aloo bhajiyaas!

Love,

Shreya ❤️

Adapted from Vegetarian Delight

 

Roasted Masala Makhane | Roasted Foxnuts

You’d love to chomp on something healthy for a change, wouldn’t you! I know I would…..and I do☺️ These peppery, spicy, very crunchy & absolutely addictive Roasted Masala Makhane (Foxnuts)are our go to snack on most days!  

I can’t seem to get enough of these, I remember grabbing them by the handful when my Mom would make these on the days she’d be fasting..(vrat)….she’d use sendha namak and ever since then I have been a huge fan 😉 Obviously, when you are not fasting, use regular salt or sea salt.

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They are also supposed be very healthy and filling too…besides being yummy and so easy to make!

Yield: depends on how much you wish to make! I suggest, make a large batch because they taste better than your favourite ‘butter popcorn’ 😜

Equipment: a wok, a spatula, measuring cups/ spoons

Ingredients:

2 cups makhane

salt to taste

black pepper to taste

3-4 tsp ghee (clarified butter)

any other masalas (spices) you wish to add.

Method:

Cut the makhane into halves and see if they are clean and dry within (see pics below).

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Heat ghee in a wok, add the makhane. If you need to, then add more ghee. I did add about 1 tsp more. The more ghee you add, the crisper they get. The makhane absorb a lot of ghee anyway, so you’d literally not see the ghee in the pan.

Roasted phool makhane Roasted masala makhane recipe Vrat ka khana PolkaPuffs recipes How to make roasted makhane Foxnuts recipe

Season with salt & pepper. Add any more spices as per your taste. Let the makhane crisp up on medium flame for another 4-5 mins but keep tossing them around constantly so that they don’t colour up too much.

That’s about it, have it piping hot! They stay crunchy for almost an hour, but that depends on how much ghee you have added while roasting them.

Roasted phool makhane Roasted masala makhane recipe Vrat ka khana PolkaPuffs recipes How to make roasted makhane Foxnuts recipe

You got to try these to know how good it actually tastes!

Love,

Shreya💗

Mathura ke Pede

The famous Mathura ke Pede recreated in my kitchen! They are much easier to make than it looks😁 Just a little bit of elbow grease and you’re almost there…almost!! 😜

I say almost, because I was tired and then stopped the ‘bhunoing‘ process (sautéing the ingredients) as my arm hurt so bad after stirring the Khova/ Mawa (milk solids) for almost 30 mins! Yes ….that doesn’t sound like much but you got to do it to know how much I wanted to throw the spatula and run out of the kitchen!! 😂😂 Who ever said I was known for my patience!?! Haven’t you seen my recipes….I usually share ridiculously easy ones!

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

As always, my hubby wanted something sweet but Indian! I said ok…let me make some Khoya Pedas, and he said no! Something else…I ventured….instant Doodh Pedas!!? LOL! He was like…”lady, something different…Pedas will do but a different variety!!”  😳🤔🤔🤔🤔 then I thought of Mathura Ke Pede…sounds exotic and makes it look a whole lot different from any other Peda that I usually make at home!

The hubby doesn’t need to know that it’s basically the same thing, just the cooking process differs! 🤗😜😜 And obviously, the flavour is more intense and really delicious! A little patience in ensuring how well the Khoya cooks out is very important…my Mom was worried that I’d either burn the Khoya or under cook it and ruin her recipe…..but I managed to get the colour almost right!!! Yay!

Yield: 10-12 medium sized Pedas

Equipment: a heavy bottomed wok, measuring cups/ spoons, a couple of plates, a spatula.

Ingredients:

200 gms Khoya (I used store bought)

1 cup castor sugar + extra to coat the Pedas (adjust the sugar as per your taste)

1/4 tsp cardamom pwd (optional)

milk & ghee as needed

Method:

Take grated Khoya in the wok and cook on low flame. Keep stirring it continuously until the khoya begins to melt.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Add 1 teaspoon of ghee at this stage and some milk, about 2 teaspoons. Keep stirring continuously so that the Khoya gets an even colour and doesn’t burn at the bottom.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

It took me almost 25-30 mins to reach this stage (pic below). I added another two teaspoons of milk because the Khoya looked dry. Add milk as per the texture. Always cook on low flame else the Khoya will colour unevenly.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Turn off the flame (I didn’t cook it any further to make it a little more brown, my arms were hurting too much after stirring constantly). Add cardamom pwd and mix well. Let this mixture cool down for just 5-6 mins and add the castor sugar. And mix with your hands to incorporate the sugar.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

(TIP: Don’t let the mixture cool off too much before adding the sugar as the sugar won’t melt properly. But in case the khoya has become too cold and the sugar isn’t melting properly, you can cook the khoya & sugar mixture for 3-4 mins on low flame and immediately take it out of the pan and mix well).

Once the mixture is ready, grease your palms with some ghee and make Pedas of any shape (I kept them rustic) and roll them in some castor sugar. And set them aside. These can be stored for more than a week even without refrigeration as they have been cooked so well. That’s it!

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Don’t they look yum! I insist….you must make these, too easy and super delish!

Love,

Shreya💖

Slightly adapted from here.

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