Authentic Kannadiga Dharwad Peda with Warm Badam Milk
Experience the rich, caramelized heritage of North Karnataka with this iconic sweet delicacy. Paired alongside aromatic almond milk, it offers a deeply comforting and traditional dessert experience.
70min
Total Time
4
Servings
Karnataka
Cuisine
Recipe
1
Boil the 1 liter of milk in a heavy-bottomed pan, reduce heat, and add curd to curdle it slightly, creating coarse grains (khawa).
2
Simmer continuously while stirring to evaporate all the moisture until a thick brown khoya forms.
3
Stir in the milk powder and ghee, roasting the mixture further until it achieves a deep caramel hue.
4
Add sugar and cardamom powder, mixing thoroughly until the sugar melts and binds with the khoya paste.
5
Allow the mixture to cool slightly, then knead it into a smooth, pliable dough texture.
6
Portion the dough into small balls, press them gently, and roll them in extra sugar for the signature rustic crust.
7
In a separate saucepan, warm the 2 cups of whole milk with saffron and sliced almonds to prepare the badam milk.
8
Serve the rich Dharwad pedas warm alongside cups of fragrant saffron badam milk.
Ingredients
1 liter full-fat cow's milk
2 tablespoons curd (yogurt)
1/2 cup granulated sugar
1/4 teaspoon green cardamom powder
1 tablespoon ghee
2 tablespoons milk powder
Extra sugar for coating
2 cups whole milk for badam milk
6 blanched and sliced almonds
A pinch of saffron strands
*This AI-generated recipe may contain inaccuracies.