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Chocolate peda recipe with step-by-step photos: Rich, creamy, chocolatey peda with a soft, melt-in-mouth texture. A perfect sweet dish for festivals or any special occasion!
Peda is an Indian milk fudge prepared during festivals and celebrations and chocolate peda is a delicious twist to the basic milk peda recipe. Traditional pedas were made by simmering milk for prolonged hours until evaporated milk solid/khoya/mawa is formed. Then the mawa is sweetened with sugar and flavored with cardamom or saffron. Making traditional milk pedas needs time and attention.
This is an instant chocolate peda recipe made with milk powder(dairy whitener). It is rich, creamy, and full of chocolate flavor. Making this is quick, easy, and takes only 20 minutes. Follow the recipe step by step with all the tips on how to make it perfect.
More festive sweets
- Moong Dal Ladoo
- Mango Peda
- Green Peas halwa
- Jaggery Rasgulla
Ingredients you'll Need
Milk: I use full-fat whole milk. It gives a rich, creamy taste.
Milk powder(dairy whitener): use whole milk powder for the best taste.
Sugar: regular granulated sugar
Cocoa powder: I have used unsweetened, gluten-free cocoa powder. The color and taste depend on the quality of the cocoa powder.
Ghee: use homemade or store bought
Complete list of ingredients with amounts is located in the recipe card below.
Chocolate Peda Preparations Step by Step
- Heat a nonstick pan or heavy bottom pan in low flame. Add milk and ghee followed by sugar and milk powder while stirring continuously to get a lump free smooth mixture.
- Keep stirring until the mixture thickens and leaves the sides of the pan.
- Add the remaining 1 teaspoon ghee and cocoa powder. Make sure to sieve the cocoa powder before adding it. Then mix well until the mixture leaves the pan and becomes a mass. Do not overcook or else the pedas become chewy.
- Transfer the mixture onto a dish. Allow the mixture to cool down slightly or until you can handle it easily, grease your hands with ghee and scoop a portion and shape into smooth balls.
- Flatten the ball a bit with your palm and make a design on top if you like and top it with your choice of dry fruits or seeds. I have white melon seeds in this.
- Delicious chocolate peda is ready to serve.
Storage
These milk powder chocolate pedas stay good at normal room temperature for 2 days and in the refrigerator for up to a week or two if kept in an airtight container.
Serving Suggestions
Serve this easy chocolate peda as a sweet dish during special occasions and festivals like Diwali, Rakshya Bandhan. It will be loved by kids and can also be served as a dessert after a lavish meal. You can even make the cooking process more fun by engaging your kids to shape and decorate the pedas. This would be a great addition to your Diwali gift packs as well.
Notes
- While cooking, make sure to stir continuously, as the milk mixture tends to stick to the pan and burn.
- Overcooking the mixture will make the peda chewy.
- Always sieve the cocoa powder before adding. Sifting breaks up the lumps.
- Start shaping the peda, when the mixture is still warm, or else it would be difficult to give shape.
If you try this recipe, please leave a feedback andrating.You can also tagme@spoonofflavoronInstagram.
Recipe
Chocolate Peda Recipe
Rich, creamy, chocolatey peda with a soft, melt-in-mouth texture. A perfect sweet dish for festivals or any special occasion!
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Course: Dessert
Cuisine: Indian
Keyword: Chocolate peda, Easy chocolate peda
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 12 -14 pedas
Calories:
Author: Geetanjali
Equipment
Non-stick pan
Ingredients
- 1 cup whole milk powder/dairy whitener
- ½ cup whole full-fat milk
- 1 tablespoon ghee/clarified butter
- ¼ cup granulated white sugar
- 2 tablespoon unsweetened cocoa powder
Instructions
Heat a non-stick pan or heavy bottom pan in low flame. Add milk and ghee followed by sugar and milk powder while stirring continuously to get a smooth mixture.
Keep stirring until the mixture thickens and leaves the sides of the pan.
Add the remaining 1 teaspoon ghee and cocoa powder. Make sure to sieve the cocoa powder before adding it. Then mix well until the mixture leaves the pan and becomes a mass. Do not overcook or else the pedas become chewy.
Transfer the mixture onto a dish. Allow the mixture to cool down slightly or until you can handle it easily, grease your hands with ghee and scoop a portion and shape into smooth balls.
Flatten the ball a bit with your palm and make a design on top if you like and top it with your choice of dry fruits or seeds. I have white melon seeds in this.
Delicious chocolate peda is ready to serve.
Notes
- While cooking, make sure to stir continuously, as the milk mixture tends to stick to the pan and burn.
- Overcooking the mixture will make the peda chewy.
- Always sieve the cocoa powder before adding. Sifting breaks up the lumps.
- Start shaping the peda, when the mixture is still warm, or else it would be difficult to give shape.
More Dessert
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- Perfect Creamy Peanut Butter Milkshake
- Doodh Peda Recipe | Milk Peda
- Malai Ladoo | Malai Laddu | Paneer Ladoo
Reader Interactions
Comments
Madhuri
Hello this looks delicious. May i know which milk powder ( brand) you used
Reply
Geetanjali
Thanks, Madhuri! I have used Patanjali cow's whole milk powder. If you are staying in India, you'll easily find it in local markets.
Reply
