The famous Indian sweet dish known as Dharwad peda has its roots in Mathura, an Indian city in the state of Uttar Pradesh. Peda may be found practically wherever that sells sweets in India. There are some well-known peda types, such as the Mathura Peda, which bears the name of the city of Mathura. Dharwad Peda must also be included in this list because Kandhi Peda is well-known from the Maharashtrian city of Satara.
A well-known Indian sweet dessert recipe is Dharwad Peda. Karnataka is home to the city (and district) of Dharwad. The name of this peda dish is derived from the city of Dharwad. According to legend, the person who invented the Mathura Peda recipe moved to Dharwad and created a version of it that became known as Dharwad Peda.
 Because of its delicate texture and crunchy sugar-coated layer on top, everyone love this Dharwad Peda dish. We just need a few things to make Dharwad Peda at home, and the process is extremely simple. If you have chenna (crumbled or grated paneer) or khoya, you can make this Dharwad Peda quickly because the remaining ingredients are almost certainly already in your kitchen.
I used crumbled paneer (Chenna), sugar, and a few other ingredients to make this Dharwad Peda. This Dharwad peda can also be made using khoya. Alternately, you can make Dharwad Peda by combining khoya and paneer. Although you may use ready-made paneer for an easy Dharwad Peda dish, I prepared mine with homemade chenna. Or, if you’d like
Dharwad peda ingredients
Dharwad Peda making
- 2.2 Litre Milk
- 1.5 Tbsp Leamon Juice
- 1.5 Tbsp Ghee/Butter
- 1 Cup Sugar
- ¼ Tbsp Cardamom Powder
Pro tips for making- Best Dharwad Peda
Dharwad Peda is a famous sweet delicacy from the city of Dharwad in Karnataka, India. It is known for its rich taste and unique texture. Here are some pro tips to help you make the best Dharwad Peda:
High-quality ingredients: Start with fresh, high-quality ingredients to ensure the best flavor. Use good quality full-fat milk, preferably buffalo milk, as it adds richness to the peda.
Reducing milk: The key to making Dharwad Peda is to reduce milk until it reaches a thick, khoya-like consistency. Stir the milk continuously on low heat to prevent burning. This process requires patience but is crucial for the peda’s texture.
Constant stirring: Stirring the milk continuously while reducing it helps prevent lumps and ensures even cooking. Use a heavy-bottomed pan to avoid scorching and maintain an even heat distribution.
Add sugar at the right time: Add sugar to the reduced milk when it has thickened considerably but is still slightly liquid. This will help dissolve the sugar easily and avoid graininess in the final product.
Cardamom flavor: Crush fresh cardamom pods and add the powder to the milk mixture. Cardamom adds a wonderful aroma and flavor to the peda.
Ghee for richness: Add a generous amount of ghee (clarified butter) to the mixture. Ghee enhances the taste and gives the peda a rich, smooth texture. It also prevents sticking and burning.
How is Dharwad Peda different from other Indian sweets?
Dharwad Peda stands out from other Indian sweets in several ways:
Texture: Dharwad Peda has a unique texture that sets it apart. It is slightly grainy, and crumbly, and yet melts in the mouth. Unlike softer sweets like Gulab Jamun or Rasgulla, Dharwad Peda has a firmer bite.
Cooking method: Dharwad Peda is made by reducing milk to a thick, khoya-like consistency. This process gives it a distinct flavor and texture. In contrast, many other Indian sweets are made using ingredients like flour, sugar syrup, or condensed milk.
Flavor: Dharwad Peda has a rich, caramelized flavor due to the slow reduction of milk and the addition of sugar. The use of cardamom and ghee further enhances its taste. Other Indian sweets may have different flavors depending on their ingredients, such as rosewater, saffron, or nuts.
Regional specialty: Dharwad Peda is specifically associated with the city of Dharwad in Karnataka, India. It is considered a local specialty and has a strong cultural significance in the region. In contrast, other Indian sweets may have different regional variations and associations.
Shape and size: Dharwad Peda is typically shaped into small, round discs. The size of the pedas is generally small and bite-sized. Other Indian sweets come in various shapes and sizes, such as ball-shaped laddoos or elongated barfis.
Can Dharwad Peda be stored for a long time?
Yes, Dharwad Peda can be stored for a relatively long time if stored properly. Here are some guidelines for storing Dharwad Peda:
Room temperature storage: Dharwad Peda can be stored at room temperature in an airtight container for a few days, typically up to 5-7 days. Ensure that the container is tightly sealed to prevent air exposure and moisture absorption.
Refrigeration: If you want to extend the shelf life of Dharwad Peda, you can store it in the refrigerator. Place the pedas in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Refrigerated Dharwad Peda can stay fresh for up to a couple of weeks.
Freezing: Dharwad Peda can also be frozen for long-term storage. Wrap each peda individually in plastic wrap or place them in a freezer-safe container. When you’re ready to consume them, thaw them in the refrigerator and bring them to room temperature before enjoying. Frozen Dharwad Peda can last for several months.
What are some popular places in Dharwad to buy authentic Dharwad Peda?
Dharwad is renowned for its authentic Dharwad Peda, and there are several popular places in the city where you can buy this delicious sweet. Here are some well-known shops in Dharwad that are famous for their authentic Dharwad Peda:
Babusingh Thakur Pedha: Located in Line Bazaar, Babusingh Thakur Pedha is one of the oldest and most renowned shops for Dharwad Peda. They have been serving this sweet since 1933 and are known for their traditional recipe and excellent quality.
Mishra Peda: Mishra Peda, situated in Ganesh Peth, is another popular destination for Dharwad Peda lovers. They offer a variety of flavors, including plain, dry fruit, and chocolate pedas, while still maintaining the authentic taste.
Thakur Sweet Mart: Thakur Sweet Mart is a well-known sweet shop in Dharwad that specializes in Dharwad Peda. They have been serving this delectable sweet for decades, and their pedas are highly regarded for their flavor and quality.
K.C. Das Sweets: K.C. Das Sweets, located on College Road, is a renowned sweet shop chain that originated in Kolkata but has gained popularity in Dharwad as well. They offer a wide range of Indian sweets, including Dharwad Peda, which is highly recommended by locals and visitors alike.
Dharwad Peda
Equipment
- 1 Bowl
- 1 One nonstick frying pan
- 1 wood spatula
Ingredients
Dharwad Peda making
- 2.2 Litre Milk
- 1.5 Tbsp Leamon Juice
- 1.5 Tbsp Ghee/Butter
- 1 Cup Sugar
- ¼ Tbsp Cardamom Powder
Instructions
- First, transfer the prepared paneer to a big kadai and cut it up.
- Sauté on low heat until paneer loses its moisture.
- Roast the paneer with 1 tablespoon ghee until the colour changes.
- Add 6 tbsp of sugar and 1 tbsp of milk at this time. Mix well.
- When the sugar melts, continue sautéing on a low to medium temperature.
- Sauté the mixture more until it turns brown.
- Add a tablespoon of milk as soon as the milk begins to dry out.
- Sauté the mixture more until golden brown.
- Blend the ingredients after cooling it.
- Without adding milk or water, mix until a fine powder is obtained.
- Add 3 tbsp of milk to the powdered mixture before returning it to the kadai.
- Sauté the mixture more until it turns a deep golden brown.
- If the mixture starts to dry out or burn, add milk to stop it.
- now stir in 1/4 tsp of the cardamom powder. Allow to gently cool.
- Create a peda in the desired form or cylindrical roll.
- evenly roll in castor sugar coating.
- Dharwad peda is finally ready to be consumed or kept in the refrigerator for a week.
Video
Notes
- Lemon juice or curds can be used to curdle milk. However, these curdling agents should be applied gradually while continuously churning the milk with one hand.
- The quantity of the curdling agent is crucial. Ricotta won't be completely formed if you use less of it. Use more lemon or curds if you believe the curdling is not finished.
- Two additional cups of milk are set aside to be added as needed to the Dharwad peda mixture gets too dry and loses moisture. The mixture gets browner when milk is added while being stirred.
- You can taste and modify the sugar at any stage of the procedure to suit your preferences.
- Toss peda from a distance into a bowl of granulated sugar if they have an uneven form.
- Making Dharwad peda requires hours of stirring the mixture, which makes the process time-consuming. I needed about 2.5 hours to prepare 2 litres of milk into peda.
- Put these homemade peda in an airtight container to keep them fresh. It can last for two weeks, but mine was empty after a week.
