Thabdi Peda Recipe: A Sweet Delight from Gujarat
Thabdi Peda, a traditional sweet from the heart of Gujarat’s Kathiawar region, is a delectable treat that combines the richness of milk with the sweetness of sugar. Known for its smooth texture and delightful flavors, this sweet can be enjoyed in two different ways. Serve it hot as Thabdi for a warm, melt-in-your-mouth experience, or shape it into Pedas to relish as a delightful dessert. Whether made for festivals, as Bhog Prasad, or simply as a sweet treat after a meal, Thabdi Peda is a recipe that’s both easy to make and full of flavor. Let’s walk you through the preparation of this delightful dessert!
Cuisine: Gujarati
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 2 cups |
| Sugar | 3 tablespoons |
| Ghee | 1 tablespoon |
| Alum | 1 small piece |
| Cardamom Powder | 1 teaspoon |
| Liquid Glucose | 1 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Instructions:
-
Boil the Milk:
Begin by boiling 2 cups of milk in a heavy-bottomed pan. Stir occasionally to prevent the milk from sticking to the bottom.
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Curdle the Milk:
Once the milk reaches a boil, add a small piece of alum. Allow the milk to curdle and separate into curds and whey. Stir occasionally to ensure even curdling. -
Prepare the Sugar Mixture:
In another pan, melt 3 tablespoons of sugar over low to medium heat. Once the sugar has completely melted, immediately turn off the gas. The melted sugar should be light golden in color. -
Combine Sugar and Milk:
Carefully mix the melted sugar with the curdled milk. Stir well for about 2 minutes to ensure the sugar is evenly incorporated. -
Add Flavor and Texture:
Now, add 1 tablespoon of ghee to the mixture along with 1 teaspoon of liquid glucose. Stir in 1 teaspoon of cardamom powder for that aromatic touch. Continue to stir the mixture, cooking it until the ghee begins to separate from the mixture. -
Final Cooking Step:
Once the ghee separates from the mixture and the consistency becomes thick, remove the pan from the flame. -
Shaping the Peda or Serving Thabdi:
Pour the mixture onto a flat plate. If you prefer to enjoy the Thabdi Peda hot, you can serve it as is, while it is still soft and warm. For those who wish to shape it into Pedas, allow the mixture to cool slightly. Once it is manageable, shape it into small, round pedas. -
Garnish and Serve:
Garnish the Thabdi Pedas with finely chopped pistachios for a delightful crunch and flavor. Store the pedas in an airtight container. These can be served as a Prasad during religious festivals or enjoyed as a sweet after meals.
Tips:
- Serving Suggestion: Thabdi Peda can be enjoyed hot immediately or shaped into pedas and stored for later consumption.
- Storage: Ensure that the Thabdi Peda is stored in a closed box to maintain its freshness.
- Customization: You can experiment with other nuts like almonds or cashews for different textures and flavors.
Thabdi Peda is not just a sweet; it’s a tradition and a symbol of warmth and joy. Whether it’s served during a festive occasion or simply as a sweet indulgence after dinner, this recipe is sure to become a favorite in your kitchen. Enjoy the delightful flavors of this Gujarati classic!
