Dharwad Peda

Name: Dharwad Peda
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Karnataka
Ingredients: 2 litres Full fat milk; 150 g Sugar; 1 tsp citric acid or lemon juice; 0.25 tsp cardamom powder; 1 tbsp Ghee

A grainy, caramelised milk sweet slow-cooked from thickened milk and sugar until it develops its distinctive brown colour and crumbly texture.

🇮🇳India· Karnataka

Prep: 15 min
Cook: 60 min
Total: 75 min
Servings: 12
Difficulty: Hard
Calories: 150 kcal

Ingredients

0 of 5 gathered

Servings

Equipment

•Heavy-bottomed kadai

Nutrition

Per serving, approximate

Calories: 150 kcal
fat: 7 g
carbs: 18 g
fibre: 0 g
protein: 5 g
calories: 150 kcal

Instructions

1
Boil the milk in a heavy kadai (deep pan), stirring occasionally so it does not stick. Cook until it reduces to about a third.
2
Add a little diluted citric acid or lemon juice to lightly curdle the milk. Stir to form soft tiny grains without fully splitting it.
3
Keep cooking and stirring on medium-low heat. Cook until the milk thickens into soft khoya (thick milk solids).
4
Add sugar and keep stirring constantly. Cook as the mixture slowly darkens to a light brown caramel colour.
5
Stir and scrape the pan for 20-30 minutes. Stop when it thickens into a grainy dough that leaves the sides.
6
Stir in cardamom powder and take the pan off the heat.
7
Rub ghee (clarified butter) on your palms. Shape the warm mixture into small oblong pedas (fudge cakes).
8
Let the pedas cool completely before serving or storing.

Chef's tips

Curdling the milk slightly and cooking it slowly gives Dharwad peda its classic grainy texture and brown colour. Stir constantly near the end to stop scorching.