Dharwad Pedha
Veg
North Karnataka's GI-tagged milk sweet, invented in Dharwad city — milk is reduced for hours in an open-mouthed vessel, stirred constantly as it darkens and caramelises to a deep mocha-brown, developing an intensely toasty, slightly bitter depth no other pedha achieves. Denser, darker, and more flavourful than any other Indian pedha; the original shop on Dharwad's Station Road has been making them in the same pot since 1885.
Cuisines
North Karnataka
Best for
Snacks
Recipe
Prep: 10 min
Cook: 60 min
Total: 70 min
2-3 servings
Ingredients
| 1 liter | full-fat milk |
| 1/2 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | ghee |
| — | powdered sugar for coating |
Instructions
- 1 Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
- 2 Reduce the heat and simmer, stirring continuously, until the milk thickens and reduces to a solid mass.
- 3 Add sugar to the thickened milk and continue to cook, stirring frequently, until the mixture leaves the sides of the pan.
- 4 Mix in the cardamom powder and ghee, and cook for another 2-3 minutes.
- 5 Remove from heat and let the mixture cool slightly until it's comfortable to handle.
- 6 Divide the mixture into small portions and shape them into round pedhas.
- 7 Roll each pedha in powdered sugar to coat evenly.
- 8 Allow the pedhas to cool completely before serving.
Tips
Use a non-stick pan to prevent the milk from sticking and burning.