Dharwad peda -is an Indian sweet delicacy unique to the state of Karnataka, India. It derives its name from the city of Dharwad in Karnataka .
Dharwad peda was originally started by the Thakur family who had migrated from Unnao in Uttar Pradesh to Dharwad after plague broke out in Unnao in early 19th Century. Ram Ratan Singh Thakur, a first generation confectioner, started producing and selling pedas locally. Dharwad peda was prepared from the milk of Dharwadi buffaloes which are raised by the Gavali community in and around Dharwad.
His grandson Babu Singh Thakur helped grow the family business further in their Line Bazaar store and the peda came to also be called locally as the “Line Bazaar Peda”.
The family closely guards the recipe of the Peda as a trade secret which has been passing down the lineage. Babusingh Thakur’s single outlet store that was running for a few decades expanded later in Dharwad, Hubli, Bangalore Belguam and Haveri. In many other cities around India other confectioneries also sell Dharwad peda which is not connected to the Thakur family.
The ingredients included milk, sugar and dharwadi buffalo milk/khoya.
This traditional Peda is easy to prepare and very delicious.
Ingredient Required for Dharwad Peda:-
- Paneer – ½ Cup, 100 grams
- Desi Ghee – 2 tsp
- Sugar – ½ Cup 100 grams
- Mawa – 1 Cup 200 grams
- Milk – ⅛ Cup
- Cardamom Powder – ½ tsp
- Tagar (sugar powder) – ½ Cup
Dharwad Peda Recipe:-
- Take ½ cup of fresh paneer and grate it. Once done, sauté the grated paneer over medium flame.
- Add 1 tsp of ghee to the pan and sauté the paneer well. After sautéing for 2-3 minutes, add ½ cup of sugar to the pan. Mix well and sauté until the color changes. Sauté the paneer while stirring constantly.
- Once the sugar dissolves completely, turn the flame to low-medium and continue sautéing the paneer.
- Once the paneer-sugar concoction turns brown, turn off the flame. Stir the concoction for a few minutes. The sautéing procedure will only take 10 minutes. Next, transfer the concoction to a bowl and allow it to cool.
- Meanwhile, we will roast the Mawa in the same pan. Add 1 tsp of ghee to the pan. Once the ghee melts, add 1 cup Mawa after crumbling. Sauté the Mawa over the low-medium flame while stirring constantly.
- We have sautéd the Mawa for 10 minutes over medium heat. The Mawa has turned brown, so turn off the heat and stir the Mawa for a few minutes.
- Leave the Mawa in the pan and blend the sautéd paneer concoction. We have to make a fine paste of the concoction. So, blend the concoction once and make a fine powder. Next, add ⅛ cup of milk and finely blend again.
- Pour the paneer paste in the Mawa pan and turn on the stove. Keep the flame low-medium. Mix and sauté the Mawa and paneer paste together. Sauté until the concoction color changes. And it becomes a little dry.
- The concoction has become thicker, so we will check it. Take out a little portion of the concoction in a bowl and allow it to cool. On the other hand, lower the flame.
- Once the portion of the concoction is cool enough, try making a ball. If it is easy to shape a ball, then the concoction is ready. Add ½ tsp of cardamom powder to the concoction and mix well. Turn off the flame. Transfer the concoction to a bowl and allow it to cool.
- When the concoction is cool enough, start making Peda. Avoid complete cooling down of the concoction else it would become hard to make Peda.
- Take out a portion of the concoction, roll, and make it round. Next, roll the ball over Boora coating uniformly. We have taken ½ cup of Boora.
- Likewise, prepare Peda from the remaining concoction. Shape Peda as you please. We have prepared 18 Pedas out of the prepared concoction.
- Dharwad Peda is ready to be served. They are very easy to prepare yet very delicious. So, prepare and enjoy it with your family and friends whenever you want.