Dharwad Pedha (Sweetened Paneer Cheese)
Dharwad pedha is a milk sweet from the city of Dharwad in Karnataka, and it carries a Geographical Indication in India. This version starts by making fresh paneer with lime juice, then cooks the curds with milk and sugar until they turn brown and grainy. The long, patient stirring gives the pedha its deep caramel color, and a final dusting of sugar adds a light crunch.
Instructions
Bring the full-fat milk to a boil, then turn the heat down to low. Stir in the lime juice one tablespoon at a time until the milk splits into solid curds and pale greenish whey.
Strain the mixture through a cloth and keep the solid curds. This is fresh paneer.
Melt the ghee in a frying pan over low heat. Add the curds and press them with a spoon into small grains, then cook over a low flame for 10 to 15 minutes and take the pan off the heat.
Mix the curds with the ½ cup of milk and the ½ cup of sugar to make a paste, and return it to the pan. Cook over medium heat, stirring constantly, and add a little more milk whenever it starts to dry out.
Keep cooking until the mixture turns brown and granular, which can take as long as 1.5 hours. Remove it from the pan, stir in the cardamom and let it cool.
Once it is at normal temperature, grind the mixture in a grinder until smooth. If it is too dry to hold a shape, work in 2 to 3 tablespoons of milk until it comes together.
Roll the mixture into uneven oval pedhas and dust each with a little sugar. Serve right away, or keep them in airtight containers for up to a week.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
