Crumble the khoa or grate it. I used frozen khoa, so I defrosted it and then crumbled it.

Measure the powdered sugar and keep it ready. If powdered sugar is not available, you could powder your own by grinding regular sugar in the blender.

Heat a heavy bottom pan and fry the khoa in low heat until it turns golden brown. Mathura peda has the specialty of using well-roasted khoa. So it is very important to fry the khoa in low flame, stirring constantly. Also, make sure that you don’t burn the khoa as it would render a very bad taste to the pedas.

If the khoa becomes dry when frying add a teaspoon of ghee and continuing frying. My khoa rendered lots of ghee by itself and when it appeared dry, I added a tablespoon or so of milk and continued to fry. I used about 3 tablespoon of milk during the frying process.

Once the khoa has become golden brown, turn off the flame and let it cool down a bit.

Now add the powdered sugar and the cardamom powder and mix well. The mixture might liquefy a bit after adding the sugar. Let the mixture cool down to room temperature and then form pedas and store. Do not add the sugar when the khoa is very hot as it will liquefy a lot> make sure that the khoa is slightly hot when you add the sugar.

This can be stored in the refrigerator for a while and consumed.