In a heavy bottom pan, boil milk.
Once the milk boils, add lemon or yogurt or vinegar to curdle the milk.
Keep stirring for 2-3 minutes on a low to medium flame until the milk curdles completely.
You will start to see solid bits floating on top of clear water.
Strain it in a sieve, to get rid of all the clear water and only paneer remains
Wash the paneer well to get rid of the tangy taste of lemon or yogurt or vinegar.
Add the paneer onto a cheese cloth or muslin cloth, tie it and hang for at least an hour to get rid of all the excess water.
Add all the paneer to a heavy bottom pan and add a tsp of ghee, milk and sugar every 10 minutes and keep stirring.
Keep adding a teaspoon of milk, ghee and sugar until the mixture turns brown in colour and all the sugar, ghee and milk is added. Save a teaspoon of milk, ghee and sugar for later. This would take around 60- 90 minutes.
Let the mixture cool down completely. Grind the mixture into a fine powder by adding the remaining teaspoon of milk, ghee and sugar.
Now again, roast the fine powder until it changes colour to dark brown.
Slightly cool the mixture and its ready to be shaped.
Take a small lemon sized pedhe mix and roll it into an oval shaped ball.
Roll the balls in granulated sugar. Repeat the process for all of the pedhe mix.
Delicious pedhes are ready to be served!
Store them in an air tight container.
