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Chocolate Peda Recipe {With Milk Mawa Powder}

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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.

Chocolate Peda Recipe {With Milk Mawa Powder}

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.

Chocolate Peda Recipe {With Milk Mawa Powder}

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!

Chocolate Peda Recipe {With Milk Mawa Powder}

IF YOU LIKE THIS EASY CHOCOLATE PEDA, YOU MAY ALSO LIKE THESE DIWALI RELATED SWEETS AND SNACKS

STEP BY STEP INSTRUCTIONS TO MAKE CHOCOLATE PEDA WITH MILK MAWA POWDER

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.

Chocolate Peda Recipe {With Milk Mawa Powder}

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.

Chocolate Peda Recipe {With Milk Mawa Powder}

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.

Chocolate Peda Recipe {With Milk Mawa Powder}

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.

Chocolate Peda Recipe {With Milk Mawa Powder}

Chocolate Peda Recipe {With Milk Mawa Powder}

HOW TO MAKE CHOCOLATE PEDA?

Chocolate Peda Recipe {With Milk Mawa Powder}

Freda Dias
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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Desserts
Cuisine Indian
Servings 15 peda's

Ingredients
  

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

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
Keyword Chocolate Peda Recipe
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Chocolate Peda Recipe {With Milk Mawa Powder}

I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Take care & be safe! Hope to see you guys soon 🙂

Love,

Freda

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Comments

  9. Mayuri Patel says

    These chocolate pedas look just too tempting…. years back no one would ever think of adding chocolate to traditional mithais. Now we have such a wide variety of fusion mithais.

    Reply

  20. Loretta says

    I don’t believe I’ve ever tried the chocolate version of these pedas. So now I know I can double dip as I love both flavors 🙂

    Reply

  22. MyCulinarySaga says

    Looks so good and chocolaty! Happy Diwali to you too Freda and hope all is well your end. Take care.

    Reply

Trackbacks

  1. […] are so many different kinds of peda such as doodh peda, malai peda, chocolate peda, mango peda, mawa peda, Mathura peda, dharwad peda, so forth and so on. Basically, you can add your […]

    Reply

  6. […] Mawa cake is a popular Indian cake, an absolute must-have on the menu of every Irani/Parsi cafe/bakery. It is dense, moist and buttery. For the uninitiated, mawa is nothing but milk solids, left behind by heating the milk on low heat for hours until all the moisture is evaporated. This resultant dough left behind is mawa or khoya- milk solids which are used practically for most Indian sweets. I’ve shared a few Indian sweets using store bought powdered mawa in my earlier posts, like this kesar (saffron) peda, mango burfi and chocolate peda. […]

    Reply

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