Easy Chocolate Peda - it’s delicious, rich, chocolaty and made with just 3 ingredients (plus garnishing nuts) and gets ready in 15 minutes only.
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❤️ You'll Love This Chocolate Peda Recipe
- This is chocolate lovers’ dream come true. It has a perfect amount of chocolatey flavor with the right amount of sweetness.
- These chocolate peda are rich and heavy as they are made from khoya.
- Perfect as a gift-giving (arrange in a decorative sweet box) to friends, family and loved ones during the Diwali festival.
- Kids will sure love it.
During the festive season, we all make traditional Indian sweets. So I like to make some fusion sweets using chocolate e.g. chocolate barfi, chocolate modak, chocolate pista rolls.
🧾 Ingredients
Here is the pic of ingredients used in the chocolate peda recipe. 3 ingredients (khoya, sugar and cocoa powder) are main for making peda and pistachios are used as a garnish.
- Khoya: I have used store-bought khoya (mawa) which is available in Indian grocery stores next to the dairy section. You can make at home or make this instant khoya (using milk powder).
- Cocoa powder: I have used dutch-processed unsweetened cocoa powder. The color & taste of your peda will purely depend on the type and quality of your cocoa powder.
👩🍳 How To Make Chocolate Peda? (Pics)
1) Take khoya and sugar in a pan on medium heat.
2) As the sugar melts it becomes a loose paste. Keep stirring constantly and cooking until the mixture becomes thick and it leaves the sides of the pan. It took me about 6-7 minutes.
3) Now add cocoa powder.
4) Mix well and cook for a minute, turn off the stove.
5) Remove it to a plate and let it cool to touch (warm).
6) While it is still warm, divide it into 8 equal portions and start shaping into a smooth patty (peda shape).
7) Add chopped pistachio in the center and lightly press it into the chocolate peda so they stick to it. Let it cool completely before serving or packing into the box.
💭 Tips For Making Chocolate Peda
- Do not overcook the khoya mixture otherwise, peda will become chewy.
- Cooking time give in the instructions is just the rough estimate. Cooking time may vary depending on many things - the quantity you are making, size of the pan, flame intensity, etc
- I have made a small batch, but you can double, triple the amount.
🥣 Storage Instructions
- Store in an airtight container in the single layer. If you want to stack them then keep the layer of parchment paper between layers.
- At room temperature, this stays good for a day or two.
- In the refrigerator, these stay good up to a week.
- If you live in a humid, hot climate, then I would suggest storing it in the refrigerator as soon as it cools down.
FAQs
It may happen sometimes depending on the mawa quality (fat content). If so knead the peda dough while it is still warm and the mixture will become smooth.
- Also, keep mashing the khoya with a spatula while cooking khoya-sugar mixture, so everything comes together without being too grainy.
Yes, you can. Instead of khoya, please use 1 cup full-fat milk powder (mawa powder), 2 teaspoons ghee and ¼ cup of milk. This recipe won’t work with fat-free milk powder available in American grocery stores.
Check Out Other Diwali Sweets Recipes
- Kaju katli
- Gulab jamun
- Walnut barfi
- Kalakand (instant version)
- Carrot burfi
- Besan barfi
- Coconut ladoo (with condensed milk)
- Sandesh
PS Tried this chocolate peda recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Chocolate Peda Recipe
Ingredients
- 1 cup Khoya (Mawa) Or use homemade Instant khoya
- ¼ cup White granulated sugar
- 2 tablespoons Unsweetened Cocoa powder
- few Pistachios chopped for garnishing
Instructions
- Take khoya and sugar in a pan on medium heat.
- As the sugar melts it becomes a loose paste. Keep stirring constantly and cooking until the mixture becomes thick and it leaves the sides of the pan. It took me about 6-7 minutes.
- Now add cocoa powder. Mix well and cook for a minute, turn off the stove.
- Remove it to a plate and let it cool to touch (warm).
- While it is still warm, divide it into 8 equal portions and start shaping into a smooth patty (peda shape).
- Add chopped pistachio in the center and lightly press it into the chocolate peda so they stick to it.
Notes
- Do not overcook the khoya mixture otherwise, peda will become chewy.
- Cooking time may vary depending on many things - the quantity you are making, size of the pan, flame intensity, etc
- You can double, triple the amount.
- Storage: It stays good for a day at room temperature and up to a week in the refrigerator in an airtight container. Store in a single layer or keep parchment paper between layers if you want to stack them.
Rubie
Are they runny in the middle or like a cake?
Kanan Patel
It sets like a fudge
Swarna
Some kids don t like regular pedas but will eat the chocolate ones. I am going try it when I buy the khoya
Kanan Patel
sure. Let me know how you like it.