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Dharwad Pedha (Sweetened Paneer Cheese)

Dharwad pedha is a unique variety of peda (milk sweet) famous all over India. There are majorly 30 different ways to make pedha/khova sweets from milk, and Dharwad peda is one of its kind. It has received Government accreditation as Geographical indication of India. The city of Dharwad became famous for Pedha 80 years ago, and now all over the highways you can find Dharwad pedha vendors.

Source and licence

"Dharwad Pedha (Sweetened Paneer Cheese)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dharwad_Pedha_(Sweetened_Paneer_Cheese), revision 4523265), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dharwad_Pedha_(Sweetened_Paneer_Cheese)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4523265

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Bring milk to a boil, and reduce heat to low.
  2. Gradually mix in lime juice, one tablespoon at a time, until the milk solidifies and the curds (solids) separate from the whey (greenish water).
  3. Strain this mixture through cloth, and reserve the solid curds. This is paneer.
  4. Heat ghee in a frying pan over low heat.
  5. Add the curds to the pan, and press with a spoon to form small grains. Cook for 10–15 minutes over low flame, then remove curds from the heat.
  6. Combine the curds with the milk and sugar. Make it into a paste, and return it to the frying pan.
  7. Start cooking on medium heat very patiently with nonstop stirring. If you see it drying out, add a little more milk.
  8. When the mixture becomes brown and granular, remove it from pan. It may take as long as 1.5 hours to reach this consistency.
  9. Mix in cardamom, and let it cool down.
  10. Once the pedha cools to normal temperature, mix it in a grinder until smooth. If it is too dry to shape, mix in 2–3 tablespoons of milk until it reaches the right consistency.
  11. Roll into uneven oval-shaped pedha.
  12. Garnish the shaped pedha with little sugar.
  13. Serve immediately or store for up to a week in airtight containers.