Chocolate Peda Recipe

Chocolate Peda is a simple sweet made with milk powder, condensed milk and cocoa powder. It is cooked until the mixture thickens and then shaped into small discs and topped with nuts. This sweet has rich chocolate flavor with mild milky taste which makes it very enjoyable to eat. It looks simple but the taste comes really rich.

This Chocolate Milk Peda is often prepared for festivals and also for special occasions at home. It is quick sweet recipe that does not take much time to prepare. Its texture is soft and fudgy and the chocolate flavour makes it very tempting. Kids especially enjoy this chocolate flavoured peda and ask for more.

Jump to:

• About Chocolate Peda
• Chocolate Peda Ingredients
• How to make Chocolate Peda Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Chocolate Peda

Chocolate Peda is a modern variation of the traditional Indian milk peda sweet. Normally peda is made with milk solids and sugar, but in this version cocoa powder is added to give chocolate flavor. This gives the sweet rich taste and dark brown color. The chocolate taste makes it more appealing especially for kids and chocolate lovers.

The mixture is cooked slowly until it becomes thick and leaves the sides of the pan. After cooling little it is rolled into small balls and then flattened slightly into peda shape. Also chopped pistachios are added on top for garnish. This small garnish also adds little crunch to the soft sweet.

This recipe has soft and slightly chewy texture when freshly made. After resting for few hours it becomes little firmer and the flavors develop better. Chocolate chips added in the mixture give extra chocolate taste. The peda also gets deeper color once it cools down completely.

I usually make this chocolate peda during festivals when I want quick sweet recipe. It does not need many ingredients and the result comes very tasty. My family always enjoys it with evening tea or after meals. It also works well when guests arrive suddenly.

Chocolate Peda Ingredients

• Condensed Milk - I used this for sweetness and creamy texture in the peda. It helps mixture become smooth and rich while cooking.
• Milk Powder - This is the main base ingredient for this peda, it thickens the mixture and gives that milk sweet flavour.
• Cocoa Powder - I added to give chocolate flavour and dark colour. You can sieve if there are lumps in the powder.
• Milk - I added to mix cocoa powder smoothly, this helps avoid lumps when adding into mixture.
• Chocolate Chips - I added chocolate chips for extra chocolate taste in peda. When it melts it blends nicely with the mixture.
• Ghee - I melted ghee added and while cooking mixture. It adds richness and also helps mixture not stick to pan.
• Pistachios - I add chopped pistachios for garnish on top of peda. It gives little crunch and also makes peda look good.

Similar Recipes

• Bread Jamun
• Paneer Jamun
• Instant Gulab Jamun
• Milk Powder Jamun
• Dry Jamun

How to make Chocolate Peda Step by Step

1.In a pan - add condensed milk and milk powder.

2.Mix well with a ladle so that there are no lumps.Now switch on the flame and cook it in low flame. Add ghee and keep cooking. It will become thick in 2-3 minutes.

3.When it forms a thick mass and leaves the sides of the pan. Get ready with coco powder mixture, add cocoa powder to milk, mix well to form a smooth paste.

4.Now add the cocoa paste and keep cooking.

5.Add choco chips and cook until it melts completely and blends evenly.

6.Then grease your fingers first. Now pinch a tiny portion, roll into a tiny balls if forms a ball then stop cooking. Switch off and set aside for at least 20 minutes. Transfer the mixture to a bowl and Cool down for 15-20 minutes. Now pinch a small lemon sized ball and roll it.

7.Slightly flatten it and make a dent in the center. Add chopped pistachios in the center.

Cool down completely.

Expert Tips

• Cook slowly - I cook the mixture in low flame while stirring often. This helps the mixture thicken evenly without burning.
• Cocoa mixture - I usually mix cocoa powder with milk first. This avoid lumps in the peda mixture.
• Check consistency - When the mixture forms thick mass and leaves sides of the pan it is ready.
• Rest the mixture - I allow the mixture to cool for some time before shaping. This makes rolling pedas easier.
• Fix cracks - If the mixture cracks while rolling you can add little milk and mix again. Do not add too much milk.

Serving and Storage

Serve Chocolate Peda as sweet treat during festivals or special occasions. This sweet taste even better after few hours of resting. Store the pedas in airtight container at room temperature for about two days. If refrigerated it stays good for around one week.

FAQS

1.Can I sieve cocoa powder with milk powder?

Yes, you can sieve both together before cooking. This helps remove lumps in the mixture.

2.Why my peda mixture is not forming balls?

If the mixture is under cooked it will remain soft. Cook little more until it thickens properly.

3.Why is my peda cracking while shaping?

If mixture becomes too dry it may crack. Adding little milk and mixing again can help.

4.Can I add nuts?

Yes you can add cashews or almonds if you like little crunch in the sweet. It also gives slightly richer taste.

5.Does chocolate peda taste better later?

Yes, the flavor improves after few hours of resting. The texture also becomes slightly firmer.

If you have any more questions about this Chocolate Peda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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