Home Made Dharwad Peda / Soft Milk Fudge - Recipes Blogs

Home Made Dharwad Peda / Soft Milk Fudge



Peda, also called as pedha or pera is a soft milk fudge dessert from Indian subcontinent. The main ingredients include khoya,sugar and cardamom powder or saffron strands.

Just like ladoos, pedas are offered as Prasad in Hindu Religion. Earlier I had prepared Goan Dudh pedha which is of harder consistency and today,  prepared this delicious and soft pedhas called Dharwad peda or kandi peda. Dharwad pedas are famous in Dharwad region, which is situated at the border of Maharashtra and Karnataka. These are specially made during weddings.

I have always bought these sweets from market , but thought of giving it a try in my kitchen .  I have prepared these pedhas using homemade crumbled paneer or Indian Ricotta Cheese. The process how to make ricotta cheese is explained below in my recipe . You can also use khoya for this recipe to save time. Just make sure that the process is  constantly attended,  otherwise pedas will get burnt smell if the mixture sticks to the bottom of the pan.

Of course it is time consuming thing to prepare any kind of pedas at home from scratch, but the final outcome is just fabulous. So let us see how to make Dharwad Peda from scratch.

 
 
Preparation Time: 20 Minutes

Cooking Time: 2 Hours

Yields : 8-10 Pieces
 
Ingredients:

1 1/4  Litre Full fat milk + 1/2 Cup Extra
2-3 Tablespoons lime juice
3 Teaspoons Ghee / Clarified Butterr
7 Tablespoons of white granulated Sugar + little more for dusting

Method: Let us see how to make ricotta cheese from scratch.
Start by boiling 1 litre full fat milk in a medium saucepan on high heat. Once it comes to complete boil, make the heat low. Make sure that milk doesn’t overflow.
Now keep adding lime juice 1 tablespoon at a time.  Milk will curdle and the greenish whey will separate. Keep stirring simultaneously as you add juice. Stop when you see milk is properly curdles with solid bits forming  and separating easily . Remove from the heat.

Pour it in a strainer lined with muslin cloth kept over a saucepan  in order to separate ricotta cheese from the greenish whey. Get all the sides of the cloth together and tie a knot. Hang it somewhere and let all the whey drip down . Keep it that way for about 15-20 minutes.
Open the cloth and remove paneer(ricotta cheese) . You can use the whey drained in the saucepan for making chapati dough or smoothies . Store it in the refrigerator and use whenever you need.

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Take the paneer in a nonstick saucepan and add a teaspoon of ghee. Keep it on medium heat. Keep breaking the paneer using spoon for about 10-15 minutes. When paneer is dry and grainy stop cooking.

Remove from heat and add 1/4 cup milk and 7 tablespoons sugar. Grind this mixture  to smooth paste and pour it back in the saucepan.

Now you really require patience for the next steps. Start cooking the paste on medium heat. Stir continuously. Keep it breaking as it cooks. Slowly the paste will  f...
Source: Poojas Cookery
URL: http://poojascookery.com/

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