Peda and dhoda both start the same way, with milk cooked down slowly until it thickens, but they end up as very different sweets.
Peda
Peda are small, soft rounds of reduced milk and sugar, often pressed with a pattern on top. Three kinds turn up most often:
- Kesar peda, flavoured with saffron and pale gold.
- Mathura peda, named for the city of Mathura, roasted until the milk caramelises and turns brown and grainy.
- Paan peda, with betel leaf and fennel, fresh and a little herbal.
The mix peda box has kesar, Mathura and paan peda together.
Dhoda barfi
Dhoda, also spelt dhodha, is a Punjabi sweet made by cooking milk for a long time with sugar, ghee, a little wheat and cashew until it turns dark brown and fudgy, with a deep caramel flavour.
Try the dhoda barfi slab, sold uncut so you can cut it to size, or the milky sweet box with dhoda and milk cake.
Peda, dhoda or burfi?
Peda is the lightest bite, dhoda the richest, and burfi sits between them. In a gift box, one of each shows how varied milk sweets can be. See the burfi range, or our guide to Indian sweets.
Where to buy them
Order online for pickup or delivery, or collect from our stores in Arndell Park, Kellyville, Campbellfield and Woodridge.
