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Mathura / Bumiya na Peda
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briju
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%20Mawa(dry%3C/p%3E%3Cp%3Emilk),%20kesar%20and%20elaichi%20(cardamom)%20are%20used%20while%20making%20it.%20This%20sweet%20is%3C/p%3E%3Cp%3Especially%20prepared%20on%20the%20occasion%20of%20janmasthami,%20navratra,%20deepavali%20or%20any%20auspicious%20ocassion.%3C/p%3E%3Cp%3EIngredients%20for%20Mathura%20Peda%3C/p%3E%3Cp%3EElaichi(cardamom):%20-%208-10(peeled%20and%3C/p%3E%3Cp%3Egrounded)%3C/p%3E%3Cp%3ESaffron%20(Kesar)%20%20%20%20%20:%20-%20few%20strands%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3E1.%3C/p%3E%3Cp%3EFry%20khoya/%20mawa%20in%20heavy%20bottom%20pan%3C/p%3E%3Cp%3Eir%20non%20stick%20pan%20with%201%20tbsp%20ghee.%3C/p%3E%3Cp%3E2.%3C/p%3E%3Cp%3EStir%20constantly%20in%20order%20to%20avoid%3C/p%3E%3Cp%3Eburning%20of%20mawa.%3C/p%3E%3Cp%3E3.%3C/p%3E%3Cp%3EInfuse%20saffron%20in%20warm%20milk.%3C/p%3E%3Cp%3E4.%3C/p%3E%3Cp%3EAdd%20little%20milk,%2050%20gms%20of%20bura%3C/p%3E%3Cp%3Eafter%205%20mins%20of%20frying,%20this%20is%20added%20to%20keep%20mawa%20soft.%3C/p%3E%3Cp%3E5.%3C/p%3E%3Cp%3EFry%20mawa%20till%20all%20the%20milk%20is%20absorbed%3C/p%3E%3Cp%3Eand%20mawa%20turns%20golden%20brown%3C/p%3E%3Cp%3E6.%3C/p%3E%3Cp%3ETransfer%20in%20plate%20and%20let%20it%20cool.%3C/p%3E%3Cp%3E7.%3C/p%3E%3Cp%3EAdd%20300%20gms%20of%20bura,%20elaichi%20when%3C/p%3E%3Cp%3Ethe%20mawa%20is%20slightly%20warm.%3C/p%3E%3Cp%3E8.%3C/p%3E%3Cp%3EMake%20a%20lemon%20size%20balls%20and%20flatten%3C/p%3E%3Cp%3Eslightly.%3C/p%3E%3Cp%3E9.%3C/p%3E%3Cp%3ECoat%20it%20with%20bura.%3C/p%3E%3Cp%3E10.%20%20Let%20it%20set%20on%20a%20plate%20and%20then%20transfer%20to%20air%20tight%20container%3C/p%3E%3Cp%3EThese%20pedas%20stay%20fresh%20for%2015%20days%3C/p%3E%3Cp%3Eat%20room%20temperature%20and%20upto%20a%20month%20if%20refrigerated%20in%20air%20tight%20container.%3C/p%3E%3Cp%3EHow%20to%20make%20Bura:%20-%3C/p%3E%3Cp%3EIngredients%20for%20Bura%3C/p%3E%3Cp%3ESugar%20%20%20%20%20%20%20%20%20:%20500%20gms%3C/p%3E%3Cp%3EWater%20%20%20%20%20%20%20%20:%20200%20ml%3C/p%3E%3Cp%3EGhee%20%20%20%20%20%20%20%20%20%20:%201tsp%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3E1.%3C/p%3E%3Cp%3EMix%20sugar%20and%20water%20in%20broad%20pan%20and%3C/p%3E%3Cp%3Eput%20on%20flame.%3C/p%3E%3Cp%3E2.%3C/p%3E%3Cp%3EStir%20every%202%20mins.%3C/p%3E%3Cp%3E3.%3C/p%3E%3Cp%3EWhen%20it%20reaches%202%20thread%20consistency%3C/p%3E%3Cp%3Eadd%20ghee%20to%20it.%3C/p%3E%3Cp%3E4.%3C/p%3E%3Cp%3EWhen%20it%20reaches%20rolling%20boil%20point%3C/p%3E%3Cp%3Eand%20sugar%20starts%20to%20crystallize%20on%20sides%20of%20pan%20remove%20from%3C/p%3E%3Cp%3Eflame.%20It%20takes%3C/p%3E%3Cp%3Eabout%208%20to%2010%20mins%20to%20reach%20this%20point.%3C/p%3E%3Cp%3E5.%3C/p%3E%3Cp%3EStir%20constantly,%20don%E2%80%99t%20allow%20to%20from%3C/p%3E%3Cp%3Ecandy.%3C/p%3E%3Cp%3E6.%3C/p%3E%3Cp%3EAfter%205%20or%207%20mins%20you%20will%20see%20that%3C/p%3E%3Cp%3Eit%20is%20forming%20like%20a%20sand.%3C/p%3E%3Cp%3E7.%3C/p%3E%3Cp%3ESieve%20to%20get%20an%20uniform%20sand%20like%3C/p%3E%3Cp%3Etexture.%3C/p%3E%3Cp%3E8.%3C/p%3E%3Cp%3EThis%20can%20be%20stored%20for%202%20to%203%20mnths%3C/p%3E%3Cp%3Eat%20room%20temperature%20or%20longer%20if%20kept%20refrigerated.%3C/p%3E){kind=link}