Dharwad Peda

To make Dharwad Peda from scratch, start by crumbling 500 g of unsweetened khoya into small pieces. Heat a thick-bottomed pan and add the crumbled khoya along with 2 tbsp of ghee. Stir continuously until the khoya turns golden brown and releases a nutty aroma, which takes about 20-25 minutes. Gradually mix in 1 cup of powdered sugar and continue stirring until the mixture thickens into a soft dough. Add 2 tbsp of milk if the mixture seems too dry, then mix in 0.25 tsp of cardamom powder. Shape the mixture into small round pedas and roll them in powdered sugar for a classic finish.

Traditional Dharwad Peda is made with khoya, which is a dairy product, making it unsuitable for vegans. However, you can try substituting khoya with a vegan alternative like coconut cream or a nut-based milk thickened with cornstarch. Keep in mind that the flavor and texture may differ from the original recipe, but it can still be a delicious treat.

To store homemade Dharwad Peda, place them in an airtight container. They can be kept at room temperature for up to a week. If you want to extend their shelf life, refrigerate them, where they can last for several weeks. Just make sure to bring them to room temperature before serving for the best taste.

Dharwad Peda pairs wonderfully with a variety of Indian sweets and snacks. For a festive occasion, consider serving them alongside other traditional sweets like Mysore Pak or Gulab Jamun. You can also complement the pedas with a cup of masala chai or filter coffee to enhance the overall experience.

If you don't have cardamom powder on hand, you can substitute it with a similar spice like cinnamon or nutmeg for a different flavor profile. However, keep in mind that cardamom has a unique taste that is characteristic of Dharwad Peda, so the final result may vary slightly.