Dharwad peda

What to get ready

• Powdered milk 720 g
• Ghee 320 g
• Sugar 520 g
• Powdered sugar 200 g
• Cardamom 16 g
• Fresh milk 320 ml
• Pistachios 100 g

Method

1. 1 Sauté the milk powder with ghee over low heat for 35 minutes until the mixture turns dark brown.
2. 2 Thirty-five minutes later, it turns brown, which is different from other white milk cakes; the taste is therefore like caramel.
3. 3 Pour in the milk little by little so that the mixture doesn't dry out and harden during the cooking process.
4. 4 Add sugar and stir until the mass separates from the sides of the pan and dries completely.
5. 5 Shape the mixture into a round ball while it's still warm, then flatten both sides slightly.
6. 6 Roll the balls in a thick layer of powdered sugar and let them air dry for 30 minutes until the outer surface is firm.