Ingredients with Measurements:
- 1 cup of milk powder
- 1/2 cup of jaggery powder
- 1/4 cup of ghee
- 1/4 cup of milk
- 1/4 tsp of cardamom powder
- A pinch of nutmeg powder
- A pinch of salt
- Chopped nuts for garnish (optional)
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 melt it over medium heat.
2. Add jaggery powder to the pan and stir until it melts and combines with the ghee.
3. Add milk powder, cardamom powder, nutmeg powder, and salt to the pan. Mix well.
4. Add milk to the pan and mix everything together until it forms a smooth dough-like consistency.
5. Turn off the heat and let the mixture cool down for a few minutes.
6. Grease your palms with ghee and take a small portion of the mixture and shape it into a round pedha.
7. Place the pedha on a plate or tray and repeat the process with the remaining mixture.
8. Garnish with chopped nuts (optional).
9. Let the pedhas set for 10-15 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 10-12 pedhas
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Substitutions for ingredients:
- Milk powder can be substituted with khoya or mawa.
- Jaggery powder can be substituted with brown sugar.
Variations:
- Add saffron strands to the mixture for a richer flavor.
- Add cocoa powder to the mixture for a chocolatey twist.
Tips and tricks:
- Make sure to stir the mixture continuously to avoid burning.
- Use a non-stick pan to prevent the mixture from sticking to the bottom.
- Adjust the amount of jaggery powder according to your taste preference.
Storage instructions:
Store the pedhas in an airtight container at room temperature for up to 3-4 days.
Reheating instructions:
The pedhas can be reheated in the microwave for 10-15 seconds before serving.
Presentation ideas:
Arrange the pedhas on a plate and garnish with chopped nuts.
Garnishes:
Chopped nuts such as almonds, pistachios, or cashews.
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, add a little more milk powder.
Food safety advice:
Make sure to use fresh and good quality ingredients.
Food history:
Dharwad pedha is a popular sweet from the city of Dharwad in Karnataka, India. It is believed to have been invented by the Thakur family in the early 19th century.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Sweet, Nutty, Caramelized, Rich, Creamy