MILK - 1 CUP

firstly, in a large kadai heat 1 tsp ghee and add 1 cup milk.

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MILK POWDER - 2 CUP

also, add 2 cup milk powder and mix well breaking any lumps.

2

MIX WELL

keeping the flame on low, stir continuously.

3

THICKENS

the mixture starts to thicken

4

SEPERATES PAN

after 10 minutes, the mixture starts to separate from the pan.

5

INSTANT MAWA - READY

keep mixing until it forms a lump. finally, instant mawa is ready.

6

GHEE

now add tsp of ghee and break mawa into pieces

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CRUMBLE TEXTURE

cook until the mawa turns to crumble texture.

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MILK - 2 TBSP

Once the mixture turns dry, add 2 tbsp milk.

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CONTINUE COOKING

continue to saute on medium flame.

10

GOLDEN BROWN

after 40 minutes the mixture starts to change colour. continue to cook until the mixture turns dark golden brown.

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BLEND COARSE

cool slightly and blend to a coarse powder.

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POWDERED SUGAR

now add ½ cup powdered sugar, ¼ tsp nutmeg powder and ¼ tsp cardamom powder.

13

MIX WELL

mix well making sure everything is well combined.

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MILK - 2 TBSP

furthermore, add 2 tbsp milk and mix well

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MOIST MIXTURE

form a moist mixture adding milk as required.

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SHAPE WELL

form a moist mixture adding milk as required.

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ROLL IN SUGAR

roll into sugar coating all sides.

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READY TO EAT

finally, enjoy mathura peda or refrigerate and serve up to a week.

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