Dharwad peda step-by-step recipe with photos.
About this recipe
Dharwad peda is a sweet delicacy unique to the state of Karnataka. It originated from Dharwad which is in north Karnataka. Dharwad peda is rich brown in colour unlike the traditional pedas made with khoya. Like any other peda, the main ingredient of Dharwad peda is milk.
Making this delightful sweet at home is like a dream-come-true for me. I prefer Dharwad peda over traditional pedas any day. I have tried it in several ways and this recipe has worked the best.
Dharwad peda origin
Dharwad peda was originally started by the Thakur family who had migrated from Uttar Pradesh to Dharwad in early 19th Century. Ram Ratan Singh Thakur, a first generation confectioner, started producing and selling pedas locally. Dharwad peda was prepared from the milk of Dharwadi buffaloes which are raised by the Gavali community in and around Dharwad. His grandson Babu Singh Thakur helped grow the family business further in their Line Bazaar store and the peda came to also be called locally as the “Line Bazaar Peda”. The family closely guards the recipe of the Peda as a trade secret which has been passing down the lineage. Babusingh Thakur’s single outlet store that was running for a few decades expanded later in Dharwad, Hubli, Bangalore and Haveri.
Milk: I use whole milk to make the Dharwad peda.
Lemon juice: Lemon juice is used to curdle the milk and seperate the whey out.
Ghee: These pedas uses minimal amount of ghee.
Sugar: I use plain white sugar here but you may use raw sugar too.
Tips to make best Dharwad peda
Use full-fat milk to make the peda, and where possible, use unhomogenised milk.
Have patients. Stirring the mixture will take some time but the wait is worth it.
Make sure to grind the inital mixture into a smooth paste. Any lumps or unground paneer pieces will ruin the texture of the peda.
Coarsly grind the sugar which is used for rolling the peda. Do not roll peda in powdered sugar – it should be slightly coarse. At the same time, it should not be rolled in thick crystals of sugar.
This unique, grainy, crumbly, mildly sweet peda is something you don’t want to miss. And don’t worry, the main ingredient to make this delicious peda is patience. As long as it is there, the pedas will turn out amazing.
Follow this step-by-step recipe to yield fantastic results!
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Dharwad peda step-by-step recipe with photos
1. Curdle milk using lemon juice
2. Put the chena into a frying pan and cook on low-medium flame until the moisture evaporates
3. Add ghee and sugar
4. Keep stirring until the mixture becomes brown taking care it does not burn
5. Combine the mixture with ¼ cup milk and grind into a smooth paste
6. Keep sauteing until all the moisture evaporates and the whole mixture comes together to form a mass
7. Transfer on to a plate and let it cool slightly
8. Roll the peda so that the sugar coats on to them completely