Ingredients with Measurements:
- 1 cup milk powder
- 1/2 cup sugar
- 1/4 cup ghee
- 1/4 cup milk
- 1/4 tsp cardamom powder
- 1/4 cup chopped almonds
Special equipment needed:
- Non-stick pan
- Wooden spoon
- Plate or tray for setting the pedhas
Step-by-step instructions:
1. In a non-stick pan, add ghee and let it melt on low heat.
2. Add milk powder and stir continuously for 2-3 minutes until it turns light brown.
3. Add sugar and mix well.
4. Add milk and cardamom powder and stir continuously for 5-6 minutes until the mixture thickens and starts leaving the sides of the pan.
5. Turn off the heat and let the mixture cool down for a few minutes.
6. Grease your hands with ghee and make small pedhas out of the mixture.
7. Press chopped almonds on top of each pedha.
8. Let the pedhas cool down completely and set on a plate or tray.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Low heat
Serving size:
Makes 10-12 pedhas
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 12g
Protein: 3g
Substitutions for ingredients:
- You can use cashews or pistachios instead of almonds.
- You can use unsalted butter instead of ghee.
- You can use almond milk instead of regular milk.
Variations:
- You can add saffron strands for a rich flavor and color.
- You can add rose water or kewra water for a floral aroma.
Tips and tricks:
- Stir continuously to avoid burning the mixture.
- Grease your hands with ghee to prevent sticking while making the pedhas.
- Let the pedhas cool down completely before serving.
Storage instructions:
Store the pedhas in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The pedhas can be eaten cold or at room temperature. Do not reheat as it may change the texture.
Presentation ideas:
Arrange the pedhas on a plate and garnish with chopped almonds or saffron strands.
Garnishes:
Chopped almonds or saffron strands.
Pairings:
Serve with a hot cup of chai or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too dry, add a little more milk.
- If the mixture is too wet, cook for a few more minutes until it thickens.
Food safety advice:
- Use fresh ingredients.
- Wash your hands before preparing the recipe.
- Store the pedhas in an airtight container to prevent contamination.
Food history:
Dharwad Pedha is a popular sweet from the city of Dharwad in Karnataka, India. It is made with milk, sugar, and ghee and has a soft and crumbly texture.
Flavor profiles:
The Dharwad Pedha has a rich and creamy flavor with a hint of cardamom and almonds.
Serving suggestions:
Serve the Dharwad Pedha as a dessert after a meal or as a sweet snack.
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Region: Indian