Dharwad Peda is a sweet which I never heard of or saw before coming to Bangalore. The very first time I ever tasted these were during my Seemantha (Baby Shower) function. Though, I must admit that they were not the best ones that I have had.
Then many years later, it remained a forgotten sweet, until I was gifted a box of sweets by a really well meaning sweet patient of mine. They were the Thakur Pedas, the Original version of the Dharwad Pedas. It was devoured by us and in no time we had an empty box staring at us 🙂 They were the most delicious Pedas we ever ate! These Pedas are for one, are deep brown in colour and are hand rolled with a crunchy sugar coating. These aren’t overtly sweet and have a delicate aroma of cardamom.
We have a tradition of making a lot of sweet and savoury offerings for Lord Ganesha during Ganesha Chathurthi. To be precise, nine varieties, both inclusive. It’s a rather difficult task for a person like me (read lazy and impatient) to churn out so many delicacies in a short while. So, I always choose recipes which are quick enough for me to finish off and move to the next task. In my quest for such recipes, I landed on the Dharwad Peda this year. I referred a few recipes here and here and made my changes and prepared them. They turned out delicious and we really enjoyed them 🙂 Hope Lord Ganpathi is happy too! Now, off to the step by step recipe without much talk.
1 Cup of Khova/Khoya (unsweetened)
1/2 Cup of Sugar plus extra to roll
1/4 Cup of Ghee
1-2 Tbsp of Milk
Time: 30 minutes plus cooling time
Makes: 15 Pieces
1. Heat ghee in a heavy bottom skillet and add the Khova in.
2. Keep stirring the Khova continuously on low flame. First it will soften and clump together and then it will start breaking up.
3. You will start noticing the colour changing from creamish to a light brown colour and then to a deeper brown and at the same time the Khova will lose moisture and turn grainy. Its a bit of muscle work until this. It took me 12 minutes for the Khova to reach this stage. Be careful to keep stirring continuously under low flame to ensure even browning and to prevent burning of Khova.
4. Switch off at this stage. Let it cool down for a few minutes and add the sugar in and mix.
5. Let the mixture cool completely, transfer to a mixer jar and add the cardamom pods (I used them whole) and grind till it becomes a fine powder.
6. Transfer back to the skillet, add a few teaspoons of milk at a time. Just add enough milk to wet the mixture slightly. It will become a sticky mass.
7. Heat the mix gently on low heat and in a couple of minutes, the mixture will come together as a lump without sticking to the pan. Switch off. It will be a bit loose but will harden as it cools. This would hardly take 2-4 minutes, so be careful.
8. Once it is cool enough to handle, roll the pedas into a cylindrical shape and then roll in some superfine (Or coarsely powdered granulated) sugar uniformly.
9. Your pedas are now ready to enjoy 🙂 They store well at room temperature for a week
PS: Please excuse the poor quality of images. All pictures taken at ambient light at night with a mobile cam.