Ingredients. ( method 1 )
Method to make pedas
After the first stirring , the mixture will appear smooth soft but not yet ready for peda making .Though it is so difficult not to eat it at this stage.! It is so delicious.
After blending the thick mixture in the mixie, adding few drops of milk, it appears creamy thick as in the pic below.
Stirring away till the arm hurts!!.
Finally the mixture again thickening and darkening as well. A heavenly aroma wafting too.
See how the mixture comes together to a ball in the pan.
Almost drying out. and darkening more.
Spread out the mixture with the spatula in the pan.
Finally the peda mixture all ready to be rolled, non sticky and absolutely the right sandy texture.
A small cup of coarsely powdered sugar ready for smearing the pedas .
All done in un even shapes!!
Ingredients ..( second method )
200 grams paneer
made fresh with full fat milk check my youtube video to make quick paneer at home either with milk powder or fresh milk , same method ..https://youtu.be/tn1XPHFAxLI 70 grams sugar ( as per individual preference, you can adjust according to desired sweet ness as you keep cooking )
7-8 tbsp milk just enough to keep the mixture moist during the cooking .
1 tbsp ghee, to be added little by little .
a tiny pinch of cardamom powder
some powdered sugar to coat the prepared pedas
a point to note is that the sugar , ghee and milk to be added in intervals as you keep cooking the crumbled paneer in the pan , not allowing to dry out completely , yet shouldn’t be too mushy either, so accordingly add these ingredients in stages..
it is good to grind the mixture thus roasted , twice to get a moist yet not sticky mixture which holds well when shaped into a peda. it will remain soft inside, while still maintaining the shape .
after first grind , take it back to pan , the mixture will resemble powder, add a tbsp milk and remaining sugar , to keep cooking further on a very low flame ..it gets moist , non sticky and comes together..
when cooled for the second time , add cardamom powder and grind second time , after which you need not cook further ,but continue to shape into peda, when warm enough to hold .
after the second roasting of the crumbled paneer mixture, the ingredients will get used up it is noticed in Dharwad, these pedas have no particular shape but just pinched off balls and usually oval or un even shaped ones , but coated with powdered sugar …
this i think is its uniqueness! it make look very ordinary but the taste is simply mind blowing . when the word Dharwad is mentioned, one thinks of Dharwad peda only !
Check the video posted recently ..
1. Instead of home made paneer as it may take time, use fresh soft paneer /ricotta from store and proceed, cuts time .
2. Instead of using paneer itself and then stirring the mixture to make khova first ( as that is what we are really doing , cooking paneer in milk and sugar and the drying out to get the khoa) use store brand ready made sweet khoa and your work is reduced greatly especially the hand stirring and nearly one hour is saved!
If you are using Khoa then take around 3/4 cup sugar ( powdered ) , mix with the khoa and roast in 3-4 tbsp ghee and keep stirring, add 3-4 tbsp milk if required if the mixture starts thickening and drying too quickly, we need to keep frying the mixture till dark. The peda mixture should be smooth but and non sticky and you must be able to make the pedha balls out of it.
3. As I had no khoa on hand and also as the hour was late , I couldn’t go out to buy it so started from scratch..the idea of making peda struck me late in the night!.
Of course the inventors of this sweet did everything from scratch.
Original pedhas..Thakur pedha ..( google pic )
I did not feel like shaping them un even , so i made some round , some like the original odd shaped….doesnt make any difference..