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Chocolate milk peda recipe

Chocolate milk peda recipe with condensed milk and milk powder.
Course Dessert, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 pedas
Author Sharmilee J

Ingredients

  • 1/2 cup condensed milk
  • 3/4 cup milk powder
  • 1 and 1/42 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 atleast 20 mins.Transfer the mixture to a bowl and Cool down for 15-20mins.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. It will look goey but will harden after sometime.

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 atleast 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 atleast for a week.