DHARWAD PEDA, IS THE VERY FAMOUS PEDA (SWEET DISH) FROM NORTH KARNATAKA. ALMOST THE SAME METHOD IS USED IN MAKING MATHURA PEDA IN UTTAR PRADESH AS AN OFFERING FOR LORD KRISHNA.
Basically, these PEDAS are made up of khoya or Milk Powder, Milk, Ghee, Cardamom. and Sugar.
The methods of preparing differ and so the taste also changes. Sugar is used in the form of TAGAR OR BOORA in most of the PEDA and LADDU recipes which is available in the market. It is very easy to make at home with just 2 ingredients ie,. NORMAL SUGAR AND WATER.
let us first make TAGAR or BOORA.
INGREDIENTS FOR MAKING BOORA FOR DHARWAD PEDA
Table of Contents
- Normal Sugar-1.5 cup
- Water-1/2 cup
METHOD OF MAKING BOORA
- Take a thick bottom vessel fry pan or kadhai.
- Heat on a low flame, adding both Sugar and water together..
- Sugar starts melting and the mixture boils.
- You have to stir continuously.
- The mixture starts thickening.
- Now put off the flame and still go on stirring. Sugar Syrup starts solidifying.
- Still, if you go on stirring, rubbing it to the bottom and sides with a spatula you get a powdered form of Sugar, which will be white in color.
SIEVE IN A STRAINER TO REMOVE LUMPS IF ANY.
BOORA OR TAGAR IS NOW READY TO USE AND CAN BE STORED AND USED FOR PEDA AND LADDU.
INGREDIENTS FOR MAKING DHARWAD PEDA
- Milk powder-1 cup
- Boora or tagar-1/2 cup
- Ghee 2 to 3 tablespoon
- Milk-1/2 cup or 1 tablespoon more if needed
- Cardamom powder-1 teaspoon
- Nutmeg powder-1 pinch
METHOD OF COOKING DHARWAD PEDA
- Heat a thick-bottomed pan or kadhai, on low flame on a stove.
- Put a cup of milk powder and start roasting it continuously adding 1 tablespoon of ghee.
MILK POWDER HAS A TENDENCY TO STICK AT THE BOTTOM, SO DO NOT TAKE ANY BREAKS AND GO ON STIRRING IT TILL IT CHANGES THE COLOR EVENLY TO A BROWN COLOR.
- Add 1 more tablespoon of ghee.
- Now add Milk 2 tablespoons and stir.
- Again add 2 tablespoons of milk and mix.
- The texture now should be like halwa. (dark brown color). Put off the flame.
- Add cardamom and nutmeg powder and give it a good mix.
- When completely cool add BOORA OR TAGAR. ABOUT 2 -3 tablespoons.
- Mix nicely and make small round or elongated shaped balls and roll on dry BOORA or TAGAR powder.
YUMMY, SOFT, TASTY DHARWAD PEDA IS NOW READY TO RELISH.
MAKE FOR THIS DASHHARA FESTIVAL AND ENJOY
note:-You can roll on desiccated coconut powder too.
Try this sweet too.
Leave a Reply