It all started with someone posting pictures of Dharwad Pedha (aka Mathura Peda) on one of the Facebook food groups and thanking Aparna Bhat for her awesome recipe. Normally, I am able to wait a week or so before trying tempting recipes, but not this time.
You see Dharwad Pedha is one of my most favouritest food in this whole wide world, as my family and Dr. Dixit will testify. Who is Dr. Dixit, you say? He is a colleague of my mother’s and a family friend. Each time Dr. Dixit went to Dharwad (his hometown) he would get us generous amounts of these pedas and Belgavi Kunda. In fact, I used to so so look forward to Dr. Dixit’s visit to his native place so that he could get me some. 🙂
As you can see, I looked forward to Dr. Dixit’s bi-annual visits to Dharwad more than him! 😀
So when I saw that you could make these pedas at at home, I was ecstatic and tried the recipe immediately.
The recipe I followed was Aparna’s Dharwad Pedha. However, I used Mava and made the pedha in an iron kadai. The appearance and texture of my pedha’s is more like that of Mathura Peda, which is grainier than Dharwad Pedha but has the same flavour. I intend to try this Pedha again with milk powder for a smoother texture. I will update this post when I do!
I made Dulce de Leche using condensed milk and in a pressure cooker the day before so it did not take much time to make the pedas.
Do visit Aparna’s marvellous blog called Flavors and Colors. I discovered it just recently and am already a fan.
Makes: 12 to 16
Time: 60 Minutes (With Dulce de Leche already made)
Ingredients
- Dulce de Leche – 100 ml
- Mava – 100 gms
- Caster Sugar – 2 tbsp (optional)
Method
- Place the mava in the cold kadhai.
- Over low flame, heat the mava till it starts to melt a bit.
- Add the Dulce de Leche to the Mava.
- Mix well so that the Mava and Dulce de Leche are well incorporated.
- Continue to cook till the mix turns thick.
- Let the mix cool.
- Divide the mix into 12 or 16 equal portions.
- Roll each portion into a ball and flatten it slightly.
- You can roll each Pedha in Caster Sugar.
- Enjoy!
Wow pedas- dulce De leche is alone a fetching stuff and pedas looks mind blowing, yummmy, crazy good…. 🙂
Looks super easy and I can finish the entire bowl
I did! :p
A quick dessert in a jiffy. 🙂
Yes… and gone just as quickly! 😀
ha ha ha 🙂
Oh my god…Dharwad pedas!…my sister who was a law student had participated in a competition in Dharwad and brought back two boxes of these pedas. They tasted and smelled heavenly and after seven years or so, we still talk about how good it was. I had bookmarked another recipe using ricotta cheese but this looks simpler…would definitely try this. Thanks for the recipe!
🙂
Oh Argentine flavor Dulce de Leche. I love it, but I have to admit that I prefer to eat it directly from a can. I love your blog, one of the best around.
I love this pedas
Yummy yummy!
Wow, my teeth hurt already! 🙂
Is this how you make regular milk peda’s also? Btw, what is caster sugar? Do you not add any sugar prior to rolling it in caster sugar?
Hi Falak,
Regular milk pedas essentially need only Mava and sugar. I will post the recipe next week.
No, you don’t need to add any sugar because the condensed milk is sweetened.
HTH
What is the rolling for then? extra sweetness 🙂
Yup! 😀
Cool thanks! 🙂
I made these tasty beauties & loved them so much! They were just amazing too! x
I just came across your blog and ur attempt of trying them,, pedhas look delicious,,thank you for the mention of blog