When I posted Dharwad Peda (mawa version) earlier, I told you that I also made the paneer version of the peda. So here it is. I saw a few recipes that used paneer as the base and so I tired it out. When the paneer changed colour, it also became quite crispy. Even adding milk wouldn’t help making it soft. So I added some mawa to the mix and then made pedas. It came out good but a bit rustic.
With the caramelized paneer and roasted mawa, the peda was so flavourful. My hubby and daughter loved this version too. As the paneer was crisp, the mawa I added helped with the binding. I used taagar for rolling the pedas. If you want to know about taagar, check my post on Mathura Peda. My daughter after tasting it was mesmerized and was saying Awesome ma! It was a real good feedback to get from my daughter.
Makes 20 Pedas
Paneer – 200 gm
Sugar – 1/2 cup
Mawa – 200 gm
Milk – 1/4 cup
Ghee – 2 tbs
Cardamom Powder – 1/2 tsp
Powdered sugar / Taagar for rolling
In a pan heat ghee and add paneer.
Keep on roasting paneer and adding sugar and milk at regular intervals.
Use up all the milk and sugar and keep on roasting until it is dark brown in colour.
Take this paneer to a mixer jar and grind until it is uniform in texture.
Return it back to the pan and add mawa and cardamom powder.
Keep on mixing until it forms a dough like consistency.
Remove it from flame and allow it to cool a bit.
When it is warm enough to be handled, pinch small portions and shape it into pedas.
Roll it in powdered sugar or taagar.
Arrange on a plate and allow it to cool completely before storing it in an airtight jar in fridge.
Check out my homemade Mawa Recipe which is just amazing:
Use my homemade malai paneer for amazing results