Dharwad or kunda peda is an Indian sweet delicacy unique to the state of Karnataka. It derives its name from the city of Dharwad in Karnataka. It is made of milk which is heated and stirred continuously with added flavors and sugar. Here goes the recipe of this caramelized beauty.
Preparation Time – 5 mins
Cooking Time – 30 mins
Serve – 12
250 grams – Unsweetened Mawa / khoya
5-6 tablespoon – sugar
¼ cup – milk
2 tablespoon – castor sugar (to sprinkle on the peda or roll pedas in sugar)
1 teaspoon – ghee
Pinch of cardamom powder (optional)
How to go about it –
- Grate the mawa/ khoya and keep aside.
- In a heavy bottom pan, add the grated khoya and cook at low heat stirring continuously.
- After sometime, ghee separates out. Continue to cook stirring it constantly and you can notice the color changes from light to dark.
- After 5-7 mins khoya will turn dark brown. Continue to cook. If the khoya turns dry add 1 teaspoon of milk and stir constantly.
- Now when the texture of khoya turns crumbly, add sugar and cardamom powder and cook. This is the last stage where you get grainy peda mix. Turn off the heat. Allow it to cool.
- Now pulse the mixture in the food processor or you can knead it out in the plate to make it smooth paste like.
- Take a lemon sized ball and give the desired shape and roll it out in the castor sugar.Here I have not rolled peds in sugar) but you can definetly do so.
- Your Dharwad/ kunda peda is ready to serve.
- Allow them to cool and store in the air tight container in refrigerator.
- Adjust the sugar according to your taste.
- Make the pedas when the mixture is still warm.
- If you are using khoya of cow’s milk, it tends to dry soon while you cook. You need to add ghee while cooking. Stir constantly to avoid burning. If it gets dry further, add few teaspoon of milk.
- You can also make these pedas from the scratch. For this you have to make the paneer first. Method- Boil 2 liters of milk. As it comes to a boil, add 1 to 2 tablespoons of lemon juice to curdle the milk. Once the milk separates fully, strain through a muslin cloth. Tie the knot of the cloth. Place a heavy weight over this covered curdled milk. After a few hours, you will have paneer. For making pedas, the paneer should be soft and crumbly. Once paneer is ready, you can transfer it to a pan adding ghee as necessary and cook. Further adding milk as necessary cook until it becomes dark in color. Add sugar, mix. Cool, powder in a food processor and cook again. Make pedas.
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