Chocolate peda | Chocolate mawa peda (Chocolate flavored Indian milk fudge)

Chocolate peda/chocolate mawa peda is perfect to grace your festive sweet platter this Diwali! Make some and spread the love & sweetness with friends and family through these delicious Chocolate Indian milk fudge.

This chocolate peda is just a variation of the regular peda made with mawa ( evaporated milk solids) with the addition of cocoa powder. It is creamy, chocolaty, rich and just melts in the mouth. You can use the same recipe to make burfi instead, simply spread the mixture in a greased plate up to 1/2 inch in height. Let it cool and cut into pieces.


Keeping this post short. I’d like to wish all my readers a joyous Diwali & a prosperous New year in advance. May this year bring you lots of happiness.  Due to unforeseen circumstances, I have to take a break. I’ll be back soon, hopefully! I intended sharing a lot of sweets this Diwali, I had some pictures taken, but unfortunately, I won’t be able to share them, I hope I can do so next Diwali!

If you like this chocolate peda, you may also like these Diwali related sweets and snacks –

Step by step instructions

1.Heat ghee in a non-stick pan. Once the ghee is warm, add in the milk, mawa powder, cocoa powder, sugar  & stir continuously to break any lumps.

2.The mixture will start bubbling. Keep stirring on medium-low heat and scraping the sides to prevent the milk mixture from sticking at the bottom of the pan.

3.After 10 -15 minutes, the mixture will almost form a dough. Pinch a small mixture and roll between your fingers to see if you can form a round smooth ball. be careful as the mixture is very hot. If you can form a ball, then switch off the heat, transfer the dough to a plate. If the mixture is still sticky then continue cooking for another 3-5 minutes on low heat.

4.Once it is warm enough to handle, make peda’s with greased hand. Make a small dent in the peda with the tip of your finger, fill it with slivered pistachios or nuts of your choice. Place it on a parchment paper and let it air dry for a few hours. Store in an airtight container. It stays good for about 2 days. If you are storing for longer, refrigerate it.

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

Chocolate peda | Chocolate mawa peda (Chocolate flavored Indian milk fudge)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: About 13-15 peda's

Chocolate peda | Chocolate mawa peda (Chocolate flavored Indian milk fudge)

This chocolate peda is just a variation of the regular peda made with mawa ( evaporated milk solids) with the addition of cocoa powder. It is creamy, chocolaty, rich and just melts in the mouth.

Ingredients

  • 1 & 3/4 cup of milk-mawa powder or 100 grams khoya (grated or crushed)
  • 3/4 cup of whole milk
  • 1 & 1/2 tablespoons cocoa powder, sifted
  • 1/2 cup sugar, adjust as per desired sweetness
  • 1 tbsp ghee
  • 2-3 tbsp slivered pistachios

Instructions

  1. Heat ghee in a non-stick pan. Once the ghee is warm, add in the milk, mawa powder, cocoa powder, sugar  & stir continuously to break any lumps.
  2. The mixture will start bubbling. Keep stirring on medium-low heat and scraping the sides to prevent the milk mixture from sticking at the bottom of the pan.
  3. After 10 -15 minutes, the mixture will almost form a dough. Pinch a small mixture and roll between your fingers to see if you can form a round smooth ball. be careful as the mixture is very hot. If you can form a ball, then switch off the heat, transfer the dough to a plate.If the mixture is still sticky then continue cooking for another 3-5 minutes on low heat.
  4. Once it is warm enough to handle, make peda's with greased hand. Make a small dent in the peda with the tip of your finger, fill it with slivered pistachios or nuts of your choice. Place it on a parchment paper and let it air dry for a few hours. Store in an airtight container. It stays good for about 2 days. If you are storing for longer, refrigerate it.
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Take care & be safe! Hope to see you guys soon 🙂

Love,

Freda

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