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.
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.