Dharwad peda is a mildly sweet delicious peda made with mawa. It is said to have evolved from mathura peda, but the colour is darker than the mathura peda and is less sweeter. The procedure is very simple if you have mawa at home. I was reading some posts on dharwad peda and as usual, there were so many versions of the peda. There is a paneer version for this peda and I am making that too for this BM. After going through the recipes, you can decide what ever version you would love to make. I made these pedas before making taagar, so I have used some caster sugar for coating. But if you have taagar at home, use it. It would be great. Check out my Mathura Peda recipe to know how to make taagar.
I used my home made mawa to make the recipe and it was done within 15 minutes. The only problem I faced was the amount of ghee. The recipe suggested too much ghee and it kept oozing out of the mixture. I had to strain the mix and remove excess ghee before shaping the pedas. The pedas turned out amazing. Both hubby and Sruti loved the pedas. I also sent the batch to Sruti’s friends and her ma’m tasted one and loved it. She told Sruti that Sruti’s mom was so great! Lol! I will be making them when I need some neivedhyam for my pooja.
Makes 9 Pedas
Mawa – 3/4 cup
Sugar – 1/3 cup
Cardamom Powder – 1/4 tsp
Milk – 1 tbs
Ghee- 2 tbs
In a pan heat ghee and add crumbled mawa.
Grind sugar to a fine powder and set aside 2 tbs.
When mawa changes colour to a dark brown, add sugar and cardamom powder.
Keep on stirring until sugar melts and the mixture thickens.
Transfer to a plate and allow it to cool.
When warm to touch, take small portions and shape into pedas.
Allow them to cool completely.
Place the pedas in the remaining powdered sugar and roll to coat it evenly.
Store in air tight jar in fridge.
Check out my homemade Mawa Recipe which is just amazing:
And also there is an easy breezy MW version too:
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