Dharwad Peda | Pedha Recipes | Sweet recipes

Little bundles of joy, droolworthy, dreamy Dharwad peda
06/29/2017 9:40:10 PM vindhyadesai

Dharwad Peda

I had no idea that I will be able to try these kind of sweets years ago when I started cooking. For me making these Dharwad Peda at home is a personal milestone in cooking. They taste so good… Do not know where to start exclaiming about this wonderful sweet.
Dharwad peda is a trademark and a well protected sweet recipe from the beautiful land of Dharwad, Karnataka. This recipe has been protected for generations by families like Mishra, Thakur from that region.
This recipe may not even be the way these Dharwad peda are prepared. But I won’t complain they taste so similar and look so similar. So no complaints. Hats off to those folks who have developed and perfected the ‘Dharwad Peda’ recipe for years.

Coming to the making part, I have borrowed tips and tricks from a couple of blogs to make these rich and tasty sweets. A super sweet for Deepavali or any other festival or just like that. I don’t think of reasons to make this sweet, can’t wait to make ’em again! Meanwhile do try this recipe and share your experiences.
I have used the khova method to make these Dharwad Peda. Some people also use the chenna method (curdling milk method). I liked this method a lot. I have used homemade khova to make Dharwad peda. Follow the steps correctly and there is no reason why they would not turn out well.
I have clicked a lot of photos to help you guide through the steps. Enjoy making this recipe, share and have fun!
Try more sweets from FOI. Milk peda, kalakand are top from my list 🙂
Including preparing homemade khova, this recipe took around 2 1/2 hours to complete, laborious but totally worth it!

Dharwad Peda | Pedha Recipes | Sweet recipes
 
Prep time
Cook time
Total time
 
Little bundles of joy, droolworthy, dreamy Dharwad peda
Author:
Recipe type: Sweet
Cuisine: Indian
Serves: 30 pedas
Ingredients
  • 300-325 Gm store bought or homemade khova
  • ½ Tbsp ghee
  • ½ Cup sugar
  • 3-4 Tbsp milk
  • 2-3 Tbsp granulated sugar/castor sugar for coating
Method
  1. Grate khoya using thick holed grater. Ensure there are no lumps
  2. Add ½ Tbsp ghee to a thick bottomed pan
  3. Tip in the grated khova and start sauteing
  4. Using a rubber spatula or the back of blunt edged spoon, carefully press the khova
  5. Khova starts to turn soft. Keep sauteing on low flame
  6. Once it mixes evenly, it now starts to ooze out ghee. This is a very good sign
  7. Move softened khova slightly away from the ghee
  8. Collect the ghee using a spoon and store to use it for some other dish (remember this is from unsweetened, unflavoured khova)
  9. Further saute the khova mixture. It presents a pleasant aroma
  10. Keep softening it up. This sauteing process is quite time consuming. A gentle reminder to keep sauteing on low flame
  11. Take a little mixture on a plate and check if it solidifies a bit
  12. This is now ready to take in some sugar!
  13. Add sugar, start mixing it. Looking at the photo below, it almost looks like we are there. But no, we are still only half way through the process
  14. Keep breaking the khova-sugar mixture. Keep mixing it in. Low flame please!
  15. Soften, soften, soften!
  16. It now starts to gather into a lump and sugar has well amalgamated into khova
  17. Look, it has also changed colour
  18. Put this out on a plate
  19. Soften lightly, let it cool completely
  20. Once it has cooled, take this into a mixer jar
  21. Pulse, the mixture breaks down
  22. Take a closer look at the texture, it should be coarse almost sand like texture
  23. Put this coarse mixture into a plate
  24. Spread it out
  25. Pour about 3-4 Tbsp of milk in the pan
  26. Add the granulated mixture
  27. Start mixing and mix well!
  28. Milk gets totally absorbed
  29. It once again starts to gather into a lump
  30. You will see the surface has light sheen
  31. Mix well and turn it over into a plate. Let it cool a little
  32. Keep some fine granulated sugar in a plate
  33. The time has finally come to roll the pedas
  34. Roll into rounds or elongated pedas. They should not be perfect, non-uniform is the norm (wink)
  35. Throw the peda into granulated sugar or castor sugar
  36. Roll all over and make sure sugar coats every last bit of the peda
  37. Similarly make the other pedas. With this quantity, it made around 30 pedas
  38. Savour the pedas. Just enjoy these little beauties!
  39. Whew that was a long list of steps!
Notes
Be careful when sauteing, do not take your eyes away from the pan

A suggestion, when making this sweet, try not to prepare anything else, this needs your full attention and you will not feel tired. It is indeed quite a long recipe!

Follow the rest of the steps carefully, please let us know by rating and leaving a message on our website
Dharwad Peda Stepwise:
Grate khoya using thick holed grater. Ensure there are no lumps
Add 1/2 Tbsp ghee to a thick bottomed pan
Tip in the grated khova and start sauteing
Using a rubber spatula or the back of blunt edged spoon, carefully press the khova
Khova starts to turn soft. Keep sauteing on low flame
Once it mixes evenly, it now starts to ooze out ghee. This is a very good sign
Move softened khova slightly away from the ghee
Collect the ghee using a spoon and store to use it for some other dish (remember this is from unsweetened, unflavoured khova)
Further saute the khova mixture. It presents a pleasant aroma
Keep softening it up. This sauteing process is quite time consuming. A gentle reminder to keep sauteing on low flame
Take a little mixture on a plate and check if it solidifies a bit
This is now ready to take in some sugar!
Add sugar, start mixing it. Looking at the photo below, it almost looks like we are there. But no, we are still only half way through the process
Keep breaking the khova-sugar mixture. Keep mixing it in. Low flame please!
Soften, soften, soften!
It now starts to gather into a lump and sugar has well amalgamated into khova
Look, it has also changed colour
Put this out on a plate
Soften lightly, let it cool completely
Once it has cooled, take this into a mixer jar
Pulse, the mixture breaks down
Take a closer look at the texture, it should be coarse almost sand like texture
Put this coarse mixture into a plate
Spread it out
Pour about 3-4 Tbsp of milk in the pan
Add the granulated mixture
Start mixing and mix well!
Milk gets totally absorbed
It once again starts to gather into a lump
You will see the surface has light sheen
Mix well and turn it over into a plate. Let it cool a little
Keep some fine granulated sugar in a plate
The time has finally come to roll the pedas
Roll into rounds or elongated pedas. They should not be perfect, non-uniform is the norm (wink)
Throw the peda into granulated sugar or castor sugar
Roll all over and make sure sugar coats every last bit of the peda
Similarly make the other pedas. With this quantity, it made around 30 pedas
Savour the pedas. Just enjoy these little beauties!
Whew that was a long list of steps!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.