Dharwad peda

Step 1: Put 14 oz khoa (mawa), crumbled, ¾ cup full-fat milk and 4 oz sugar in a heavy-based non-stick pan or kadai over a medium-low heat and stir until the khoa melts into a loose, creamy mixture, about 5 minutes.

Step 2: Keep cooking and stirring with a flat spatula, scraping the bottom and sides every minute, for 35–45 minutes. It will thicken, turn beige, then light brown, then a rich toffee-brown, and smell of caramel. Add 1 tbsp ghee halfway through.

Step 3: Common mistake: turning up the heat to save time. The milk solids scorch in spots and taste burnt before the whole batch browns evenly. Keep it low and steady; colour should come from slow caramelising.

Step 4: It is ready when it looks deep brown, slightly grainy and crumbly, leaves the sides of the pan and gathers in a dry mass. Stir in ½ tsp ground cardamom and take it off the heat.

Step 5: Spread it on a plate and cool for about 10 minutes, until warm enough to handle. Knead it lightly with your palm for a minute; it should come together like a crumbly dough.

Step 6: Divide into 16 pieces, roll each into a ball, flatten slightly into a thick disc and roll it in 1 ¾ oz icing sugar or finely powdered sugar until coated.

Step 7: Leave to set for 1 hour. Dharwad pedas keep in an airtight box for a week at cool room temperature.