A traditional Indian sweet made with khoya, sugar, and cardamom, known for its rich flavor and classic appearance.
Ingredients
- 500gKhoya/Mawa (unsweetened)
- 1cupPowdered Sugar
- 2tbspGhee
- 1/4tspCardamom Powder
- 2tbspMilk (optional)
- Powdered Sugar for coating
How to make Dharwad Peda
Prepare the Khoya
Crumble the khoya into small pieces to ensure even cooking.
Cook the Khoya
Heat a thick-bottomed pan or non-stick kadai on medium heat.
Add the crumbled khoya and ghee. Stir continuously to prevent sticking.
Cook until the khoya turns golden brown and releases a nutty aroma, about 20-25 minutes.
Caramelize the Sugar
Gradually add the powdered sugar to the cooked khoya while stirring.
Continue stirring until the mixture thickens and forms a soft dough. Add milk if the mixture appears too dry.
Flavor the Mixture
Mix in the cardamom powder for a delightful aroma.
Shape the Pedas
Remove the mixture from the heat and let it cool slightly.
Grease your palms with a little ghee and shape the mixture into small, round pedas.
Coat the Pedas
Roll each peda in powdered sugar for a classic Dharwad peda look.
Set and Serve
Let the pedas cool completely and firm up.
Store them in an airtight container. They stay fresh for up to a week at room temperature or longer when refrigerated.
Tips & Tricks
Use high-quality khoya for the best taste.
Stir continuously to prevent burning, as the caramelization process is delicate.
Adjust sugar based on personal preference.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...