Chocolate Peda is a delicious sweet made by simmering milk powder with condensed milk & coco powder and shaped into discs & garnished with nuts. Chocolate Milk Peda is a sweet to relish for special occasions & Diwali. Chocolate Milk Peda is simple & quick to make.
Chocolate Peda is a instant and easy peda you can try even in the last minute.This is instant chocolate peda with with condensed milk and milk powder as main ingredients.As diwali is just a day ahead this is a easy peda even beginners can try.
I have already tried Chocolate Peda and posted here, but this version is even more easy.No mess, no fail chocolate milk peda recipe just for you!
You can check out this milk peda recipe too.
This is a super easy recipe, you can try and make your kids happy as they will sure love it.
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Chocolate Peda | Chocolate Milk Peda
Ingredients
- 1/2 cup condensed milk
- 3/4 cup milk powder
- 1 and 1/4 tsp coco powder
- 1 and 1/2 tbsp milk
- 1 tbsp sweet choco chips
- 2 tsp melted ghee + 1 tsp for greasing
- 1 and 1/2 tbsp chopped pistachios
Instructions
- In a pan - add condensed milk and milk powder. 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 2-3mins.
- When it forms a thick mass and leaves the sides of the pan.
- Get ready with coco powder mixture, add coco powder to milk, mix well to form a smooth paste.
- Now add the coco paste and keep cooking.
- Add choco chips and cook until it melts completely and blends evenly.
- 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 mins.
- Now pinch a small lemon sized ball and roll it. Slightly flatten it and make a dent in the center.
- Add chopped pistachios in the center. It will look gooey but will harden after sometime. Enjoy Chocolate Peda!
Notes
- You can sieve coco powder with milk powder and add it too. If you add as such and if there are any lumps it will affect the peda too so I mixed with milk and then added.
- Give resting time only then you can roll easily.
- If you are unable to form balls then the mixture is under cooked. If the mixture cracks while rolling then add little milk and mix well, do not add more.
- Tastes best the next day or give at least few hours setting time. If you taste as soon as it is made it will be a little chewy.
- Stays good for 2 days in room temperature and if refrigerated will stay good at least for a week.
How to make Chocolate Peda Recipe
Method 1:
- In a pan – add condensed milk and milk powder.
- 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 2-3mins.
- When it forms a thick mass and leaves the sides of the pan.Get ready with coco powder mixture, add coco powder to milk, mix well to form a smooth paste.
- Now add the coco paste and keep cooking.
- Add choco chips and cook until it melts completely and blends evenly.
- 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 mins.Transfer the mixture to a bowl and Cool down for 15-20 mins.Now pinch a small lemon sized ball and roll it.
- Slightly flatten it and make a dent in the center.Add chopped pistachios in hte center.
Cool down completely then store in a clean container.
Method 2:
Maida – 1/4 cup
Milk powder – 2 tbsp
Ghee – 2 tbsp
Sugar – 1/2 cup
Coco powder – 1 heaped tsp
Water – 1/4 cup
Pistachios – 2 tsp roughly chopped
- Heat ghee once it is smoking hot add maida and switch off.
- Mix well and cook in the preheat till maida is fried well,Break the lumps if it forms, Set aside.In a pan add sugar and water and start preparing the syrup once it reaches a stage where it starts to give a stickiness when you take the syrup between your finger that is the correct stage….it will form half string.Once you stretch your fingers the thread will disappear soon…..that is the correct stage.Add coco powder and switch off.
- Take the pan from the stove and keep it aside.Yes you need to cook it off the stove.Whisk it well so that there are no lumps.Now add ghee fried maida.
- Mix well, then add milk powder and keep stirring so that it starts to thicken, it will form a grainy mixture.
- Once it is thick and comes together as a whole mass.Leave aside for 5mins to cool down.Grease your hands with ghee and shape them into small balls and make a dent in the center.Add chopped pistachios in the dent and let it to set.
Serve chilled or warm.
Enjoy these melt in the mouth tasty chocolate pedas!
My notes:
- If you have missed the perfect half string consistency then even after adding maida, the mixture will not thicken at all.In that case add more milk powder and keep stirring to get the desired dough thickness.But everything should be done off the stove.
- The mixture will thicken fast so act quickly.Once maida mixture is added whisk it once then add the milk powder at once.
- When you start making the peads, the mixture will be slightly sticky, grease and then start forming pedas.
- If the mixture is sticky and does not form balls then add more milk powder.If the mixture is very thick add little milk to get the desired consistency.
- You can even garnish with cashews or any nuts as per your wish.
- Use good quality coco powder.Do not add more than the mentioned amount else the pedas will turn bitter.
- Keep mixing well with a whisk to avoid lumps.
- Keeps well for about a week, but needs refrigeration after the first 2 days of making.
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