Mathura is an ancient and religious city in Uttar Pradesh, known worldwide as the birthplace of Lord Shri Krishna. It is situated on the banks of the Yamuna River and is regarded as a major centre of Braj culture. Mathura is famous for its magnificent temples, ghats, colourful festivals, and rich cultural heritage. The Shri Krishna Janmabhoomi Temple, Dwarkadhish Temple, and Vishram Ghat are among its major attractions. The Holi and Janmashtami celebrations of Mathura attract devotees and tourists from India and abroad. In addition, Mathura is known for its famous Peda and its ancient style of sculpture. From religious, historical, and cultural perspectives, Mathura holds an important and globally recognised identity within Uttar Pradesh. Under the One District One Cuisine Programme, Peda, Chappan Bhog, Makhan Mishri, and Tarauli ki Rabri have been selected for Mathura district.
In the temples of Mathura, there is a tradition of offering 56 dishes to the deity. These generally include: 16 varieties of savoury preparations 20 varieties of sweets 20 varieties of dry fruits and fruits Chappan Bhog ordinarily includes Makhan Mishri, Kheer, Rasgulla, Jalebi, Kalakand, Balushahi, Mewa Bati, Manshur, Mewa Pak, Jeera Laddu, Mathri, Murabba, Saag, curd rice, Kadhi, Ghevar, Papad, Moong Dal Halwa, bottle-gourd curry, Puri, almond milk, Tikki, cashews, almonds, pistachios, cardamom, and Dhaniya Panjiri offered as Prasad.
It is said that Mother Yashoda used to churn curd every day to prepare butter and would mix sugar crystals into it before serving it to young Krishna. Makhan Mishri was among Lord Krishna’s favourite foods. Owing to the abundance of milk in the Braj region and its association with Lord Krishna’s favourite offering, Makhan Mishri is extremely popular. People not only offer it to the deity as Prasad but also take it home with them.
Tarauli ki Rabri, from Tarauli village in the Chhata tehsil of Mathura, is prepared using layers of milk cream, cardamom, saffron, and sugar. Because of its mythological significance, popularity, and delicious taste, tourists not only offer Tarauli ki Rabri to the deity as Prasad but also take it home with them.
According to popular belief, Mother Yashoda once left milk simmering on the stove until it thickened. She then added sugar to prepare Peda, which was loved by Bal Gopal (Lord Krishna). Since then, Peda is believed to have been traditionally offered to Lord Krishna as prasad.