Dharwad Peda

Put the freshly crumbled chhena into a heavy kadhai over low heat and let the curds give up their moisture.

Commit to an unyielding stirring and roasting technique. The moment the internal water evaporates, introduce a calculated dash of ghee. Push the paneer until it achieves a pale, toasted fawn color.

Evacuate the pan from the thermal core, permitting a slight temperature drop. Transfer this seared paneer to a grinder, executing brief pulses to shatter it into a hyper-fine, granular sand.

Re-introduce the pulverized paneer to the skillet. Combine it instantly with the sugar and the final measure of ghee. Reactivate the low flame. The sugar will undergo immediate melting and caramelization, deeply saturating the color profile of the mass.

Sprinkle in a little milk as you go if the mixture starts drying out or catching.

Keep alternating — roast hard, then loosen with a few drops of milk — until the mixture turns deep brown and pulls away from the pan like a dough. Fold in the ground cardamom.

Take the pan off the heat. Once the dark dough is cool enough to handle, divide it and shape each piece into a dense, rough log.

While the pedas are still warm, roll them firmly in powdered sugar so it sets into a frosted coating. Let them cool completely.