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Dharwad Pedha (Sweetened Paneer Cheese)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4523265
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Curds
- Milk (full fat)
- Lime juice
Pedha
- Ghee
- ½ cup milk
- ½ cup white granulated sugar
- Cardamom powder
- Sugar for garnish
Directions
Curds
- Bring milk to a boil, and reduce heat to low.
- Gradually mix in lime juice, one tablespoon at a time, until the milk solidifies and the curds (solids) separate from the whey (greenish water).
- Strain this mixture through cloth, and reserve the solid curds. This is paneer.
Pedha
- Heat ghee in a frying pan over low heat.
- Add the curds to the pan, and press with a spoon to form small grains. Cook for 10–15 minutes over low flame, then remove curds from the heat.
- Combine the curds with the milk and sugar. Make it into a paste, and return it to the frying pan.
- Start cooking on medium heat very patiently with nonstop stirring. If you see it drying out, add a little more milk.
- When the mixture becomes brown and granular, remove it from pan. It may take as long as 1.5 hours to reach this consistency.
- Mix in cardamom, and let it cool down.
- Once the pedha cools to normal temperature, mix it in a grinder until smooth. If it is too dry to shape, mix in 2–3 tablespoons of milk until it reaches the right consistency.
- Roll into uneven oval-shaped pedha.
- Garnish the shaped pedha with little sugar.
- Serve immediately or store for up to a week in airtight containers.