When I first read about thabadi peda from Gujarat I felt that it was so much similar to Thirattu paal and Belgaum kunda. But there are small variation in the recipe and the way the sweets are finally shaped also makes the difference. There are not too many recipes online. One recipe was totally made with condensed milk in MW, but I am not sure how authentic it is. There are so many online sites selling this sweet, and I guess it is quite famous in Gujarat.
I tried the first recipe that came in search and it was really good. The procedure is like Belgaum Kunda, caramel is added to curdled milk and cooked until everything comes together. One difference is the addition of liquid glucose. I guess it is to avoid crystallization of the sugar. As caramel is added, the colour of the peda is really deep and full of caramel flavour. My whole house was filled with that aroma and it was so nice. The past month, my house feels like a sweet shop full of milk, mawa and paneer sweets.
Milk – 500 ml
Sugar – 1/4 cup
Ghee – 2 tbs
Vinegar – 2 tbs
Liquid Glucose – 1 tbs
Cardamom Powder – a pinch
In a pan add milk and ghee and bring it to boil.
Add vinegar and let the milk curdle.
In a separate pan take sugar and heat it on medium flame until it becomes a nice deep caramel.
Pour this hot caramel into the milk mix and mix thoroughly.
Keep on cooking the mixture until it becomes thick and leaves the sides of the pan.
Add in liquid glucose and cook for a minute or two.
Transfer the mix onto a plate and allow it to cool.
Shape into small pedas and garnish with pistachios.
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