Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup sugar
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/4 tsp saffron strands
- 1 tbsp ghee
- 1/4 cup milk powder
- 1/4 cup maida (all-purpose flour)
- 1/4 cup water
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Plate or tray
- Parchment paper
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium heat until it comes to a boil.
2. Reduce the heat to low and let the milk simmer for about 30-40 minutes, stirring occasionally, until it thickens and reduces to about 1/3 of its original volume.
3. Add the sugar, cardamom powder, nutmeg powder, and saffron strands to the milk and stir well.
4. In a separate pan, heat the ghee on low heat and add the milk powder and maida. Roast the mixture for about 2-3 minutes until it turns light brown.
5. Add the roasted mixture to the milk and stir well to combine.
6. Cook the mixture on low heat, stirring continuously, until it thickens and starts to leave the sides of the pan.
7. Add the water to the mixture and stir well. Cook for another 2-3 minutes until the mixture thickens again.
8. Turn off the heat and let the mixture cool for a few minutes.
9. Grease your hands with ghee and shape the mixture into small balls or pedhas.
10. Place the pedhas on a plate or tray lined with parchment paper and let them cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium heat for boiling milk, low heat for cooking pedhas
Serving size:
Makes about 15-20 pedhas
Nutritional information:
Calories per serving: 150
Fat: 5g
Carbohydrates: 25g
Protein: 3g
Substitutions for ingredients:
- Milk powder can be substituted with khoya or mawa.
- Maida can be substituted with rice flour or cornflour.
Variations:
- Add chopped nuts like almonds or pistachios to the mixture for added texture and flavor.
- Use jaggery instead of sugar for a healthier option.
Tips and tricks:
- Stir the milk frequently while simmering to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to prevent the milk from burning.
- Grease your hands with ghee while shaping the pedhas to prevent them from sticking to your hands.
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 a few seconds or in a pan on low heat.
Presentation ideas:
Arrange the pedhas on a plate and garnish with chopped nuts or saffron strands.
Garnishes:
Chopped nuts or saffron strands
Pairings:
Serve the pedhas with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too dry, add a little more water to it.
- If the mixture is too wet, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and 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 believed to have been invented by the Thakur family in the 19th century.
Flavor profiles:
Sweet, creamy, and aromatic with hints of cardamom, nutmeg, and saffron.
Serving suggestions:
Serve the pedhas as a dessert or snack.
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Region: Indian