Lynk Premium Dharwad Peda: Unveiling the Secrets of Karnataka's Signature Sweet - Lynk Foods

Lynk Premium Dharwad Peda: Unveiling the Secrets of Karnataka's Signature Sweet

Dharwad Peda, the iconic sweet from Karnataka, isn't just a treat; it's a taste of tradition, a journey through generations of expertise. While Lynk Premium Dharwad Peda offers the authentic experience delivered, why not embark on your own culinary adventure by making this delectable delight at home?


    • 1 liter full-fat milk
    • 1 tbsp lemon juice/vinegar
    • 1/2 cup sulphurless sugar
    • 1/4 cup milk powder (optional)
    • 1/4 cup powdered sugar, for coating


    1. Curdle the Milk: Bring the milk to a boil in a heavy-bottomed pan. Add lemon juice/vinegar gradually, stirring continuously until the milk curdles and separates into whey and paneer (milk solids). Strain the whey, reserving the paneer in a muslin cloth.

    2. Roast the Paneer: Knead the paneer to remove excess moisture. Break it into small pieces and spread them on a plate. Sun-dry for 4-5 hours or oven-dry at the lowest temperature (around 50°C) for 2-3 hours.

    3. Grind and Caramelize: Once dry, grind the paneer to a fine powder. Heat ghee in the pan and add the powder. Roast on low flame, stirring continuously, until it turns golden brown and releases a nutty aroma.

    4. Sweeten and Cook: Add sugar and milk powder (if using) and mix well. Continue cooking, stirring constantly, until the mixture becomes thick and leaves the sides of the pan. The color will deepen further.

    5. Shape and Coat: Turn off the heat and let the mixture cool slightly. Grease your hands with ghee and shape the mixture into small balls or desired shapes. Roll each peda in powdered sugar for a textural contrast.


    • Use full-fat milk for richer flavor and texture.
    • Don't overcook the paneer while drying, as it can burn.
    • Patience is key during caramelization; resist the urge to rush the process.
  • Store pedas in an air tight container at room temperature for 2-3 days.
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