Easy Chocolate Peda Recipe

Chocolate pedas rolled in almond meal garnished with dried rose petals in a bowl.

5 from 1 vote

Chocolate peda is a soft, fudgy Indian sweet made with milk powder, cocoa, and almond meal, lightly scented with rosewater and cardamom. Made without khoya or condensed milk, these come together quickly. A lovely addition to your Diwali sweets platter.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: Indian

Servings: pedas

Calories: 172kcal

Author: Natasha Minocha

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!

Nutrition