Dharwad Peda

1. Prepare Khoya: In a heavy-bottomed pan, bring 1000g full-fat milk to a boil over medium heat. Reduce the heat to low and simmer, stirring frequently to prevent scorching, until the milk thickens and reduces to a solid mass (khoya). This will take approximately 60-90 minutes. Set the khoya aside to cool slightly.

2. Caramelize Sugar: In a separate small, heavy-bottomed pan, take 50g of the 250g granulated sugar. Cook over low heat, stirring constantly, until the granulated sugar melts and turns into a deep amber caramel. Be careful not to burn it.

3. Combine and Cook: Add the prepared khoya, the remaining 200g granulated sugar, and the caramelized sugar to a large, heavy-bottomed non-stick pan. Add 50g ghee.