The most delicious and yet oh so simple to make recipe for milk pedhas. Who doesn't like to bite into a soft, mildly grainy milk pedha ?
Pedhas mean only one thing to me the world famous Dharwad pedhas which has remained a secret with virtually no recipe anywhere in the net. Many are trying to reproduce the same pedha but no where close to it in looks or taste. I am very partial to this pedha as I come from Dharwad myself and have been eating this marvelous sweet for as long as I remember.
Going down to the origins of pedhas .
India. It derives its name from the city of
2 cups of milk powder
( I used skimmed milk powder and it tasted fine )
Pinch of saffron
2 1/2 tbsp butter
pinch of cardamom
pistachio slivered for garnish
In a hard heavy bottomed pan preferably nonstick, open the
condensed milk can and pour in pan .
Add the 2 cups of milk powder, saffron infused milk a tsp or
so, pinch of cardamom , butter and keep
on low flame .
The mixture will start coming together like a big mass ,as
the butter will bring together the whole mixture in one lump, but don’t be in
haste to remove from gas, as it should not be too soft a mass.
When you think, by testing a small pinch of the mixture, you
can shape into pedhas, you may remove from the gas. Let it cool.
Shape into round pedhas or grease a plate and spread the
thick mixture on the plate and smoothen the top. To make sure you get nice
solid pieces instead of sticky ones , keep in fridge for some time.
In fact better to keep the cooked milk powder, condensed
milk mass in the fridge for some time and then you proceed to pinch off balls
for the pedhas. Shape into round or whatever shape youo desire and garnish with
Very easy to handle too.
In my case I removed from gas a little early , so ended up
with a taste like a sticky toffee, as the mixture had to be kept for little
more time. So I once again kept all the prepared pedhas in a pan by mashing
them with little milk to soften them up, and added 2 tbsp of all purpose flour
and kept on flame on a low simmer for another 5 minutes or so till everything
melted, became more hard and non sticky.
This time I tested by taking a small piece of the mixture,
after it was cool to check if it tasted sticky .It came out fine and tasted
I was apprehensive about adding the 2 tbsp of all purpose
flour as it was not mentioned in any of the recipes in the net, but it never
made a difference. I got a marvelous plate of near shop like pedhas with the
daanedaar effect when you bite into it
and not sticky at all.
Reason I am going on so much about this simple recipe is to suggest
what I did to salvage my soft pedhas should any of you face similar problems.
So the 2 tbsp all purpose flour is not required in the
recipe if you time well and remove the mixture at the exact time.
Dot get intimidated my long rambling, just so you get it
right and you will.