Indian
Indian - Desserts and Sweets
Mathura Peda (Variation 4)
Chef's Menu Description
A time-honoured Indian confectionery hand-crafted with reduced milk, fragrant green cardamom, saffron, and toasted pistachio nuts.
Ingredients
- • 1 1/2 cups plain flour
- • 3 tbsp ghee
- • 1/3 cup warm milk
- • 1/2 cup khoya, grated
- • 1/4 cup icing sugar
- • 1/4 tsp green cardamom powder
- • 1 cup sugar
- • 1/2 cup water
- • 2 cups oil for deep frying
Preparation Steps
1
Phase 1
Rub the ghee into the flour, add the warm milk, and knead a stiff dough; rest 20 minutes.
2
Phase 2
Mash the khoya with the icing sugar and cardamom powder.
3
Phase 3
Roll small discs, place the khoya filling in the centre, seal, and flatten slightly.
4
Phase 4
Deep-fry the kachoris over medium-low heat until golden and crisp.
5
Phase 5
Boil the 1 cup sugar with the water to a one-string syrup.
6
Phase 6
Dip each hot kachori briefly in the syrup and serve warm or at room temperature.