Thabdi peda is a traditional Gujarati sweet prepared from solidified, sweetened milk which is prepared during the festival and religious events. This exotic milk-based sweet is originated from Saurashtra (kathiyawad). In this recipe, I have shown how the milk solids are prepared traditionally by evaporating the moisture from milk and also make caramelize sugar for its perfect color and taste. Popularly milk thabdi peda is prepared during holi, eid, diwali and navaratri festival, but certainly can be prepared without any occasions and served as dessert.
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Recipe card for thabdi peda
- 1 litre milk
- 230 g or ½ cup + ½ cup sugar
- ½ tsp alum powder fitkari powder
- ¼ tsp cardamom powder
- Firstly, in a large thick-bottomed pan heat milk.
- Add sugar and stir continuously so sugar dissolves completely.
- Now add ½ tsp alum powder (fitkari powder) onto the milk. Stir and allow the milk to curdle.
- Stir continuously as the milk splutters. Milk starts to thicken and water evaporates from it.
- Then on another side in a pan add ½ cup of sugar and caramelize it. When sugar is completely caramelized and turns into brown color than add into milk mixture.
- Stir the mixture till the milk mixture thickens and starts to separate pan.
- Add cardamom powder and mix well.
- Switch off the gas and allow to cool the mixture completely.
- Finally, with greased hand make round shape peda or set into block-shaped burfi. Garnish with slits of almonds and serve.
- If you use lemon juice, then dilute it with water and then add it into milk. Non-diluted Lemon juice makes thabdi taste sour.
- Cook thabdi on high flame, otherwise if paneer is overcooked than it will become chewy.
- Caramelize sugar mixture gives a nice color to thabdi.