Mathura Lal Peda

Boil the milk in a heavy bottomed deep pan and keep stirring on a medium flame until it becomes thick.

Keep scraping the sides of the pan and mix in the boiling milk, until the milk leaves the pan and a lump of mava/khoya is formed.

Heat another heavy bottom wok over a medium low flame and melt the ghee.

Add khoya to the wok and sauté for about 10 - 15 minutes on a low flame till khoya turns brownish in colour.

Keep stirring continuously to avoid burning of the khoya.

Switch off the flame and keep aside for cooling down slightly (enough to handle with bare hands).

Add sugar, cardamom powder and rose essence in the khoya mixture and mix by rubbing the mixture with hands to combine it well.

A dough is formed, now make lemon size balls of this mixture and lightly press them to make pedas

Sprinkle chopped pistachios and they are ready.

These pedas can also be coated with powdered sugar. (optional).

Let them dry for an hour and then they are ready to serve.

My tip-
Be sure that mixture is not completely cooled down, else you will not able to form the peda