Authentic Dharwad Peda Recipe: Melt-in-Your-Mouth Indian Sweet
1 hour 40 minutes
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About Authentic Dharwad Peda Recipe: Melt-in-Your-Mouth Indian Sweet
Indulge in the rich history and exquisite taste of authentic Dharwad Peda, a traditional Indian sweet renowned for its melt-in-your-mouth texture. Originating in Mathura and perfected in Dharwad, Karnataka, by Thakur Ram Ratan Singh in the 1850s, this recipe captures the essence of this beloved delicacy.Made with pure desi ghee, fragrant cardamom, and a touch of saffron, this peda boasts a creamy, caramel-hued exterior and a soft, thick center. The traditional method uses healthy sugar (bura) and sour curd for a unique flavor profile, making it a perfect treat for festive occasions or religious ceremonies.This detailed recipe guides you through each step, from making fresh paneer to achieving that signature soft and creamy texture. Prepare to be amazed by the rich legacy of Indian sweets embodied in every bite of this delicious Dharwad Peda!
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Recipe Time & More
Prep30 minutes
Cook1 hour 10 minutes
Total1 hour 40 minutes
Ingredients
For the Paneer (Indian Cheese):
- 1 ltr Milk
- 2 tbsp Lemon Juice or 1 tablespoon white vinegar
Instructions
Make Fresh Paneer
- Boil 1 liter of full-fat milk in a heavy-bottomed pan. In a separate bowl, mix 2 tablespoons of lemon juice (or 1 tablespoon white vinegar) with a little water. Once the milk boils, slowly add the lemon juice mixture, stirring constantly. The milk will curdle. Remove from heat and let it cool slightly.
- Strain the curdled milk through a cheesecloth-lined strainer. Rinse the paneer (curds) under cold water to remove any excess acidity. Squeeze out as much whey as possible and set the paneer aside.
Prepare the Peda Mixture
- In a pan, gently heat the paneer until any excess moisture evaporates. Add 1 cup of sugar (jaggery or sugar), 1/4 cup of milk, and the crushed cardamom. Mix well and grind to a smooth paste using a food processor or blender.
Cook the Peda
- Heat a non-stick pan over low heat. Add the paneer paste and stir continuously, scraping the sides and bottom of the pan to prevent sticking. This process requires patience and constant stirring.
- If the mixture becomes too dry, add a little more milk (1 tablespoon at a time). Add 1 tablespoon of desi ghee. Continue stirring.
- Add the remaining desi ghee and mix well. Keep stirring until the mixture turns a light brown color and resembles a soft dough. Remove from heat.
Shape and Coat the Peda
- Transfer the mixture to a plate and let it cool slightly. Knead the dough gently. Roll it into small, lemon-sized balls, and shape them as desired. Roll the shaped pedas in powdered sugar or jaggery powder.
- Your Dharwad Peda is ready to serve and enjoy!
Recipe Notes
Expert Tips for Perfect Dharwad Peda
- Use the freshest, highest quality ingredients for the best flavor.
- Low and slow cooking is key to achieving the right texture. Do not rush this process.
- Adjust the amount of milk added based on the consistency of the mixture. It should be pliable but not overly wet.
- For an extra touch of luxury, add a pinch of saffron threads to the paneer paste for both color and aroma.
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Recipe Nutrition
Calories: 201kcalCarbohydrates: 31gProtein: 1gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gCholesterol: 1mgSugar: 31g
Shikha Gupta
Articles: 37
6 Comments
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Yum! This recipe is a must-try.
Absolutely mouthwatering! Thanks for sharing.
Picture is soooo tempting. My husband’s
My Dad used to get these a lot from Bombay in our childhood…Used to love them…Very yummy..
Thnx for sharing, Shikha
Looks incredible! Thanks for the details.
This is a fantastic recipe! Thanks for sharing.