Pedha Recipe – Homemade

Step 1: Prepare Ingredients

Ensure khoa is at room temperature. If using whole sugar, grind it into a fine powder with 4-5 cardamom pods. Keep ghee and chopped dry fruits ready.

Step 2: Fry Khoa in Ghee

Heat a kadai (wok) on medium flame. Add 1 tablespoon of ghee. Once melted, add the 150 gms of khoa. Fry the khoa, stirring continuously, until it melts and starts to turn a light brown color. This should take about 5-7 minutes. Add more ghee (1-2 tablespoons) as needed to prevent sticking and aid in browning.

Step 3: Add Sugar Powder and Continue Frying

Once the khoa has achieved a light brown color and a smooth consistency, add the 120 gms of sugar powder (which includes ground cardamom). Mix it thoroughly with the khoa. Continue frying and stirring on medium flame for another 5-10 minutes until the mixture thickens and starts to leave the sides of the kadai, indicating it's well combined and cooked.

Step 4: Cool and Shape Pedhas

Turn off the flame and let the mixture cool down slightly. It should still be warm enough to handle. Grease your hands with a little ghee. Take small portions of the mixture and roll them into smooth, round pedhas. For a Dharwad pedha look, roll the shaped pedhas in extra sugar powder.

Step 5: Garnish and Serve

Garnish the pedhas with chopped almonds and pistachios. Your homemade pedhas are now ready to be enjoyed. They can be stored in an airtight container at room temperature for several days.

• Adjust sugar powder quantity according to your sweetness preference.

• Stir the khoa continuously on medium flame to prevent burning and ensure even browning.

• For Dharwad pedha taste, roll the pedhas in sugar powder after shaping.

• Add a pinch of saffron for a saffron-flavored pedha.

• Incorporate chopped nuts like almonds or pistachios directly into the mixture for added texture.