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# Dharwad Peda Recipe
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| **Prep time** | 20 min |
| **Cook time** | 1 hr |
| **Total time** | 1 hr 20 min |
| **Serves** | 12 servings |
## Ingredients
* 2 litre milk
* 2 tbsp lemon juice
* 1 tbsp ghee / clarified butter
* 6 tbsp sugar
* ¼ tsp cardamom powder / elachi powder
## Instructions
1. firstly, take the prepared paneer into large kadai and break into pieces.
2. saute on low flame till the moisture in paneer is lost.
3. add in 1 tbsp ghee and roast the paneer till the colour changes.
4. now add 6 tbsp of sugar and 1 tbsp milk. mix well.
5. keep sauting on low to medium flame till the sugar melts.
6. continue to saute till the mixture turns brown.
7. once the milk starts to dry out, add a tbsp of milk.
8. continue to saute until the mixture turns golden brown.
9. cool the mixture and transfer to a blender.
10. blend to a fine powder without adding any water or milk.
11. take the powdered mixture back to kadai and add 3 tbsp of milk.
12. continue to saute until the mixture turns dark golden brown.
13. add milk if the mixture dries out and to prevent from burning.
14. now add ¼ tsp cardamom powder and mix well. allow to cool slightly.
15. make a cylindrical roll or shape of your choice to peda.
16. roll in castor sugar coating uniformly.
17. finally, dharwad peda is ready to serve or store for a week in the refrigerator.
## Step-by-step
now take the prepared paneer into large kadai and break into pieces.
saute on low flame till the moisture in paneer is lost.
add in 1 tbsp[ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) and roast the paneer till the colour changes.
now add 6 tbsp of sugar and 1 tbsp milk. mix well.
keep sauting on low to medium flame till the sugar melts.
continue to saute till the mixture turns brown.
once the milk starts to dry out, add a tbsp of milk.
continue to saute until the mixture turns golden brown.
cool the mixture and transfer to a blender.
blend to a fine powder without adding any water or milk.
take the powdered mixture back to kadai and add 3 tbsp of milk.
continue to saute until the mixture turns dark golden brown.
add milk if the mixture dries out and to prevent from burning.
now add ¼ tsp cardamom powder and mix well. allow to cool slightly.
make a cylindrical roll or shape of your choice to peda.
roll in castor sugar coating uniformly.
finally, **dharwad peda** is ready to serve or store for a week in the refrigerator.
## Paneer preparation for peda
1. firstly, in a thick bottomed vessel take 2-litre milk.
2. get the milk to boil stirring occasionally to prevent from burning and forming cream (malai) on top.
3. once the milk comes to a boil, simmer and pour 2 tbsp lemon juice. you can alternatively use curd or vinegar.
4. stir continuously till the milk curdles keeping the flame on low to medium.
5. feel free to add more lemon juice or curd/vinegar to coagulate milk and water separate completely.
6. drain the curdles milk over a cloth-lined over a colander. you can use leftover water to make [soup](http://hebbarskitchen.com/recipes/soup-recipes/) or knead the dough as they are very nutritious.
7. squeeze off the water completely. be careful as the curdled milk will be very hot.
8. rinse off the curdled milk with fresh water to remove sourness from lemon juice.
9. squeeze off the water completely and hang for 20 minutes. do not over squeeze as the moisture in paneer will be lost.
## Video
## Notes
* firstly, use fresh homemade paneer as they will be moister.
* also, to hasten the process use khoya and sugar. saute until the mixture turns golden brown.
* additionally, cook on low to medium flame, else the mixture will burn and taste bitter.
* finally, **dharwad peda recipe** tastes great when made moist and sweet.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/dharwad-peda-recipe-dharwad-pede/](https://hebbarskitchen.com/dharwad-peda-recipe-dharwad-pede/)
2. get the milk to boil stirring occasionally to prevent from burning and forming cream (malai) on top.
3. once the milk comes to a boil, simmer and pour 2 tbsp lemon juice. you can alternatively use curd or vinegar.
4. stir continuously till the milk curdles keeping the flame on low to medium.
5. feel free to add more lemon juice or curd/vinegar to coagulate milk and water separate completely.
6. drain the curdles milk over a cloth-lined over a colander. you can use leftover water to make [soup](http://hebbarskitchen.com/recipes/soup-recipes/) or knead the dough as they are very nutritious.
7. squeeze off the water completely. be careful as the curdled milk will be very hot.
8. rinse off the curdled milk with fresh water to remove sourness from lemon juice.
9. squeeze off the water completely and hang for 20 minutes. do not over squeeze as the moisture in paneer will be lost.
## Video
## Notes
* firstly, use fresh homemade paneer as they will be moister.
* also, to hasten the process use khoya and sugar. saute until the mixture turns golden brown.
* additionally, cook on low to medium flame, else the mixture will burn and taste bitter.
* finally, **dharwad peda recipe** tastes great when made moist and sweet.