Chocolate Peda is a modern variation of the traditional Indian milk peda sweet. This sweet has rich chocolate flavour with mild milk taste which makes it very enjoyable to eat. The chocolate taste makes it more appealing especially for kids and chocolate lovers. It takes just few minutes to make this sweet, also beginner friendly.
This Chocolate Milk Peda is often prepared for festivals and also for special occasions at home. It is a quick sweet recipe that does not take much time to prepare. Its texture is soft, fudgy and the chocolate flavour makes it very tempting. This sweet may look simple but the taste is really rich.
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About Chocolate Peda
Chocolate Peda is a simple sweet made with milk powder, condensed milk, sugar, milk, ghee and cocoa powder. The ingredients are mixed and cooked until it thickens then shaped into small discs and topped with nuts. Normally peda is made with milk solids and sugar, but in this version cocoa powder and chocolate is added.
The mixture is cooked slowly until it becomes thick and leaves the sides of the pan. After cooling for a while, it is rolled into small balls and then flattened slightly into peda shape. Also chopped pistachios are added on top for garnish, this makes this sweet look appealing and the nuts add crunch while eating.
This recipe has soft and slightly chewy texture when freshly made. After resting for few hours it becomes little firm and the flavours develop better. Chocolate added in the mixture gives extra chocolate taste., also the peda gets deeper colour.
I usually make this chocolate peda during festivals when I want to make a 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.
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Chocolate Peda Video
Chocolate Peda Ingredients
- Condensed Milk - I used this for sweetness and creamy texture in the peda. It helps mixture become smooth and rich.
- 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.
- Powdered sugar - is added for more sweetness.
- Milk - I added to mix cocoa powder smoothly, this helps to avoid lumps.
- Chocolate - I added chocolate for extra chocolate taste in peda. When it melts it blends nicely with the mixture.
- Ghee - I added ghee while cooking mixture. It adds richness and also helps mixture not stick to pan.
- Pistachios - I add chopped pistachios for garnish on top of the peda. It gives little crunch and also makes peda look attractive.
How to make Chocolate Peda Step by Step
1.To a pan add 1 cup milk powder, ½ cup condensed milk, ¼ cup powdered sugar, ¼ cup milk and 2 tablespoon cocoa powder. This is done off the flame step 1 to step 3.
2.Mix well with a whisk.
3.Whisk until smooth and there are no lumps.
4.Now keep the pan in flame and start stirring. Only now we are switching on the flame.
5.When it starts to thicken add 2 tablespoon dark chocolate. I have used dark chocolate you can use milk chocolate too.
6.Mix it well and cook in low flame, it will thicken more and start to leave the sides of the pan. At this stage add 1 tablespoon ghee and mix well.
7.Now add another 1 tablespoon ghee and mix it well. Do not overcook.
8.Gathers to a mass, leaves the sides of the pan. Switch off. The whole process till this step should take around 10-12 minutes. Over cooking may affect the texture of the pedas.
9.Transfer the mixture to a plate and cool down.
10.When it is still warm grease 1 tablespoon measure with ghee and scoop out. This is to ensure even sized pedas.
11.Roll between your palms and flatten it slightly. Make a dent in the center like this. Repeat to finish. I got around 16 small pedas.
12.Sprinkle chopped pistachios.
Chocolate Peda is ready!
Expert Tips
- Cook slowly - I cook the mixture in low flame while stirring often. This helps the mixture thicken evenly without burning.
- Milk - Add fresh milk that is boiled well. Raw milk has the risk of getting spoiled which may affect the sweet completely.
- Check consistency - When the mixture forms thick mass and leaves sides of the pan it is ready. Do not overcook then it may harden and become like a candy.
- Rest the mixture - I allow the mixture to cool for some time before shaping. This makes rolling pedas easier and is less sticky.
- 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. Overcooking the mixture may lead to cracks while shaping.
4.Can I add other nuts?
Yes you can add cashews or almonds if you like. It also gives slightly richer taste.
5.Does chocolate peda taste better later?
Yes, the flavou r improves after few hours of resting. The texture also becomes slightly firm.
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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📖 Recipe Card
Chocolate Peda Recipe
Ingredients
- 1 cup milk powder
- ½ cup condensed milk
- ¼ cup powdered sugar
- ¼ cup milk
- 2 tablespoon cocoa powder
- 2 tablespoon chocolate
- 2 tablespoon ghee
- 2 tablespoon chopped pistachios
Instructions
- To a pan add 1 cup milk powder, ½ cup condensed milk, ¼ cup powdered sugar, ¼ cup milk and 2 tablespoon cocoa powder. This is done off the flame step 1 to step 3.
- Mix well with a whisk.
- Whisk until smooth and there are no lumps.
- Now keep the pan in flame and start stirring. Only now we are switching on the flame.
- When it starts to thicken add 2 tablespoon dark chocolate. I have used dark chocolate you can use milk chocolate too.
- Mix it well and cook in low flame, it will thicken more and start to leave the sides of the pan. At this stage add 1 tablespoon ghee and mix well.
- Now add another 1 tablespoon ghee and mix it well. Do not overcook.
- Gathers to a mass, leaves the sides of the pan. Switch off. The whole process till this step should take around 10-12 minutes. Over cooking may affect the texture of the pedas.
- Transfer the mixture to a plate and cool down.
- When it is still warm grease 1 tablespoon measure with ghee and scoop out. This is to ensure even sized pedas.
- Roll between your palms and flatten it slightly. Make a dent in the center like this. Repeat to finish. I got around 16 small pedas.
- Sprinkle chopped pistachios.
- Chocolate Peda is ready!
Video
Notes
- Cook slowly - I cook the mixture in low flame while stirring often. This helps the mixture thicken evenly without burning.
- Milk - Add fresh milk that is boiled well. Raw milk has the risk of getting spoiled which may affect the sweet completely.
- Check consistency - When the mixture forms thick mass and leaves sides of the pan it is ready. Do not overcook then it may harden and become like a candy.
- Rest the mixture - I allow the mixture to cool for some time before shaping. This makes rolling pedas easier and is less sticky.
- Fix cracks - If the mixture cracks while rolling you can add little milk and mix again. Do not add too much milk.
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