Easy Chocolate Peda Recipe
Chocolate peda is a fudgy Indian sweet made with milk powder, cocoa, and almond meal. Soft, nutty, chocolatey, and lightly scented with rosewater and cardamom, these little treats are a delicious twist on the traditional peda.
Made without khoya or condensed milk, this easy chocolate peda comes together quickly on the stovetop. They're not overly sweet, and the deep chocolate flavor makes them a fun addition to your Diwali sweets platter, or anytime you're craving a fuss-free homemade mithai.
For more recipes with milk powder, try my cake rusk, cardamom pistachio madeleines, easy malpua recipe, and homemade gulab jamun.
Jump toHideShow
Why You'll Love This Recipe
Rich chocolate flavor. Cocoa powder gives these pedas a deep chocolate taste without making them overly sweet.
Soft and fudgy. Milk powder and almond meal give these chocolate pedas a soft, smooth texture with a delicate nutty flavor.
No khoya or condensed milk. This recipe uses everyday ingredients like milk powder, cocoa, almond meal, and milk instead.
Quick and easy to make. No special technique or long cooking time makes this easy chocolate peda recipe beginner-friendly.
Recipe Ingredients
Milk powder: This is the base for these pedas. Use full-fat milk powder for a smooth, soft, fudgy texture.
Cocoa powder: Use good-quality unsweetened cocoa powder for that rich chocolate flavor.
Almond meal: Use store-bought almond meal, or make your own by grinding whole almonds until powdered.
Sugar: I used raw sugar, powdered so it dissolves easily into the mixture. The amount mentioned in the recipe keeps the sweetness well-balanced rather than sugary.
Ghee: It adds richness and acts as a binder for the peda mixture.
Milk: Whole milk gives these pedas a fudgy texture.
Rosewater: This adds a delicate floral note that goes so well with chocolate.
Cardamom powder: This adds warmth and rounds up the flavor beautifully.
Please see the recipe card below for full information about the ingredients and quantities.
Chocolate Peda Recipe Variations
- If you prefer a sweeter peda, increase the quantity of sugar to 1/2 cup.
- Omit rosewater if you don't like it.
- Instead of almond meal, use desiccated coconut as I did for my coconut cardamom peda.
- For a milder chocolate flavor, reduce the quantity of cocoa.
How To Make Chocolate Peda
Step 1: In a heavy-bottomed pan or kadai, heat the ghee.
Step 2: Stir in the milk powder, sugar, cocoa powder, and almond meal. Keep the heat low. Stir in the milk and mix well.
Step 3: Cook while stirring all the time. Once the mixture starts coming together, pulling away from the sides, take the pan off the heat. This takes about 8-10 minutes.
Step 4: Transfer the mixture to another bowl. Let it cool a little.
Step 5: When it's cool enough for you to handle, add the cardamom powder and rosewater. Lightly knead the mixture for 2-3 minutes, until smooth.
Step 6: Divide the mixture into 16 even-sized portions and roll each into a ball. Roll the pedas in almond meal. You can also flatten the balls slightly and make a dent in the center with your finger for a more traditional peda shape.
Step 7: Garnish with dried rose petals (optional) and serve.
Top Tips
- Cook on low heat and stir continuously. The mixture for these chocolate pedas can burn very quickly.
- The mixture is ready when it starts pulling away from the sides of the pan. Don't keep cooking after this point.
- Let the mixture cool a bit before kneading it. It should still be warm but comfortable enough to handle.
- A short knead helps give smoother pedas, without cracks.
- Don't worry about tiny cracks or if your pedas aren't smooth enough. Rolling them in almond meal will cover them nicely!
Recipe FAQs
Can I make these chocolate pedas without almond meal?
Yes, you can use finely ground cashews or desiccated coconut instead of almond meal. The flavor and texture will be a bit different, though.
Can I make chocolate peda vegan?
Yes. Use plant-based milk powder, coconut oil instead of ghee, and a plant-based milk.
Can I use jaggery instead of sugar?
Yes, absolutely. Powdered jaggery is a good sugar substitute here. The color and flavor will be slightly different.
How do I store chocolate peda?
Store the peda in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days. Bring them to room temperature before serving.
More Indian Sweets You'll Love
Recipe
Easy Chocolate Peda Recipe
Ingredients
- 2 cups Milk powder
- 1/4 cup + 1 tbsp Raw sugar, ground to a powder You can also use powdered white sugar or jaggery powder
- 3/4 cup Almond meal I ground whole almonds in my coffee grinder
- 1.5 tbsp Cocoa powder
- 4 tbsp Ghee
- 1/2 cup Milk Full fat is the best here
- 1 tsp Rosewater
- 1 tsp Cardamom powder
Topping ( optional)
- 2-3 tbsp Almond meal
- Dried rose petals
Instructions
- In a heavy-bottomed pan or kadai, heat the ghee.4 tbsp Ghee
- Stir in the milk powder, sugar, cocoa powder, and almond meal. Keep the heat low. Stir in the milk and mix well.2 cups Milk powder, 1/4 cup + 1 tbsp Raw sugar, ground to a powder, 3/4 cup Almond meal, 1.5 tbsp Cocoa powder, 1/2 cup Milk
- Cook, stirring all the time. Once the mixture starts coming together and pulling away from the sides, take the pan off the heat. This takes about 8-10 minutes.
- Transfer the mixture to another bowl. Let it cool a bit.
- When it's cool enough for you to handle, add the cardamom powder and rosewater. Lightly knead the mixture for 2-3 minutes, until smooth. 1 tsp Cardamom powder, 1 tsp Rosewater
- Divide into 16 even-sized portions and roll each one into a ball. Roll the pedas in almond meal.You can also flatten the balls slightly and make a dent in the center with your finger if you want a more traditionally shaped peda.2-3 tbsp Almond meal
- Garnish with dried rose petals and serve. Enjoy!Dried rose petals
Notes
- Cook on low heat and stir continuously. The mixture for these chocolate pedas can burn very quickly.
- The mixture is ready when it starts pulling away from the sides of the pan. Don't keep cooking after this point.
- Let the mixture cool a bit before kneading it. It should still be warm but comfortable enough to handle.
- A short knead helps give smoother pedas, without cracks.
- Don't worry about tiny cracks or if your pedas aren't smooth enough. Rolling them in almond meal will cover them nicely!
Thank you! nonfat is easily available here so yes, I'll stick to your recipe 🙂
I want to try this recipe this week. Are you using nonfat milk powder or is there a specific brand you use? I don't live in India so unfortunately I may not have access to authentic ingredients.
Natasha Author
Hi Arti, I use Nestle milk powder, it's not nonfat. Please use whatever is easily available to you, I'm sure it will work well. 🙂
Arti Munshi
Thank you! nonfat is easily available here so yes, I'll stick to your recipe 🙂
Arti Munshi
OMG these turned out delish! I can't believe how simple the recipe is!!! Thank you!!!
Natasha Author
Wow! So thrilled to hear this, Arti!So glad this recipe worked out well for you. Thank you for your lovely feedback and for following along, really appreciate it.xx