The most delicious and yet oh so simple to make recipe for milk pedhas. Who doesn’t like to bite into a soft, mildly grainy milk pedha ?
Pedhas mean only one thing to me the world famous Dharwad pedhas which has remained a secret with virtually no recipe anywhere in the net. Many are trying to reproduce the same pedha but no where close to it in looks or taste. I am very partial to this pedha as I come from Dharwad myself and have been eating this marvelous sweet for as long as I remember.
Going down to the origins of pedhas .Dharwad pedha is
a sweet delicacy unique to the state of Karnataka, India. It derives its name from the city of Dharwad inKarnataka.This
sweet’s history is around 175 years old.
from Unnao in Uttar Pradesh to Dharwad many generations ago .
Thakur family has built the reputation of the ‘pedha’ with a missionary zeal.
With no time, the ‘pedha’ became so popular that local people of Dharwad began
identifying it by his name and as ‘Line Bazaar Pedha’ (the name of the street
on which the shop is located).
technique of preparing these ‘pedhas’ however remains a closely guarded trade
secret, known only to the family members of Shri. Babusingh Thakur, as handed
down the generations, by father to son. The
ingredients include milk, sugar and thickened milk.It is made of milk which is heated and stirred continuously,
with added flavour and sugar. source WIKI
Notice the mixture getting thicker and leaving the sides.
Stir well briskly to bring mixture together.
Here the mixture is even more firm and almost ready to leave the pan.
At this stage you can even check the sides by scraping them and see if it is ready and nonsticky just as we check for mysore paak but not so hard either.
Remove to a plate and let cool, keep in fridge for easy handling of this mixture to prepare the pedhas.
Shape as you wish.
Garnish and serve, I shaped some into round pieces and some on a plate, flattened it out by greasing a plate, when cooled , cut it into small pieces.
condensed milk or make instant condensed milk at home in 10 minutes , check this link in this blog http://youreverydaycookradha.blogspot.in/2014/06/home-made-condensed-milk-under-10.html
( I used skimmed milk powder and it tasted fine )
condensed milk can and pour in pan .
so, pinch of cardamom , butter and keep
on low flame .
the butter will bring together the whole mixture in one lump, but don’t be in
haste to remove from gas, as it should not be too soft a mass.
can shape into pedhas, you may remove from the gas. Let it cool.
thick mixture on the plate and smoothen the top. To make sure you get nice
solid pieces instead of sticky ones , keep in fridge for some time.
milk mass in the fridge for some time and then you proceed to pinch off balls
for the pedhas. Shape into round or whatever shape youo desire and garnish with
with a taste like a sticky toffee, as the mixture had to be kept for little
more time. So I once again kept all the prepared pedhas in a pan by mashing
them with little milk to soften them up, and added 2 tbsp of all purpose flour
and kept on flame on a low simmer for another 5 minutes or so till everything
melted, became more hard and non sticky.
after it was cool to check if it tasted sticky .It came out fine and tasted
flour as it was not mentioned in any of the recipes in the net, but it never
made a difference. I got a marvelous plate of near shop like pedhas with the
daanedaar effect when you bite into it
and not sticky at all.
what I did to salvage my soft pedhas should any of you face similar problems.
recipe if you time well and remove the mixture at the exact time.
right and you will.