Chocolate Peda Recipe – Cardamom & Nutmeg Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Chocolate Peda Recipe – Cardamom & Nutmeg Indian Sweet Treats

Hey everyone! If you’re looking for a sweet treat that’s a little bit special, a little bit comforting, and totally delicious, you’ve come to the right place. I’m sharing my go-to Chocolate Peda recipe – these little cardamom and nutmeg-infused milk sweets dipped in rich chocolate are seriously addictive. I first made these for Diwali a few years ago, and they’ve been a family favorite ever since!

Why You’ll Love This Recipe

These Chocolate Pedas are the perfect blend of traditional Indian flavors and a modern chocolate twist. They’re surprisingly easy to make, even if you’re new to Indian sweets. Plus, they’re wonderfully fragrant, melt-in-your-mouth good, and look absolutely beautiful. Trust me, these won’t last long!

Ingredients

Here’s what you’ll need to create these delightful pedas:

• 3 teaspoons ghee (about 15ml) – divided
• 1 can (approximately 397g) sweetened condensed milk
• 1.5 cups (approximately 180g) milk powder
• ¼ teaspoon cardamom powder (about 0.5g)
• Generous pinch nutmeg powder
• 2 oz (approximately 57g) semi-sweet chocolate chips
• ¼ cup (approximately 60ml) heavy cream
• Chopped pistachios (for garnish)

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your pedas turn out perfectly!

• Ghee – Clarified Butter: Ghee is key to that authentic Indian flavor. It adds a lovely richness. If you don’t have ghee, you can substitute with unsalted butter, but ghee really elevates the taste.
• Milk Powder – Regional Variations: Milk powder quality can vary. I prefer a full-fat milk powder for a richer peda. In India, different regions use slightly different types of milk powder, so feel free to experiment with what you can find!
• Cardamom & Nutmeg – Aromatic Spices: Freshly ground cardamom is best, if possible! The aroma is incredible. Don’t skimp on the nutmeg either – it adds a warm, cozy note.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, heat 2 teaspoons of ghee and the entire can of sweetened condensed milk in a pan over medium heat. Just warm it through – no need to boil! Then, remove the pan from the heat.
2. Now, stir in the milk powder until everything is nicely combined. Return the pan to the stove, but turn the heat down to low.
3. Add the cardamom powder and that generous pinch of nutmeg powder. Give it a good mix to distribute the spices evenly.
4. This is where the patience comes in! Cook the mixture on low heat for 5-6 minutes, stirring constantly. You’ll notice it starts to come together and pull away from the sides of the pan. Add the remaining 1 teaspoon of ghee and remove from the heat.
5. Let the mixture cool slightly – enough to handle comfortably. Then, roll it into small balls (about 1 inch in diameter), flatten them slightly, and arrange them on a tray lined with parchment paper.
6. Time for the chocolate! Melt the chocolate chips and heavy cream together using a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth and glossy.
7. Dip each peda into the chocolate ganache, making sure it’s nicely coated. Then, sprinkle with chopped pistachios for a pop of color and crunch. Let them set completely before serving. I usually pop them in the fridge for about 15-20 minutes to speed things up.

Expert Tips

A few little things I’ve learned over the years…

• Don’t overcook the peda mixture! It should be soft and pliable, not hard and crumbly.
• If the mixture is too sticky, add a tiny bit more milk powder.
• For a super smooth ganache, make sure the cream is just warmed through, not boiling.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based condensed milk, milk powder, and chocolate chips. Coconut cream works beautifully in place of heavy cream for the ganache.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the labels on your milk powder and chocolate chips to be sure.
• Spice Level Adjustment: My friend, Priya, loves a little extra kick, so she adds a tiny pinch of cayenne pepper to the peda mixture. It’s surprisingly good!
• Festival Adaptations – Diwali, Holi: During Diwali, I often add a few strands of saffron to the peda mixture for a beautiful golden color. For Holi, I’ve experimented with adding a tiny bit of rose water – it’s a lovely floral touch.

Serving Suggestions

These Chocolate Pedas are perfect with a cup of chai, a glass of cold milk, or even just on their own as a sweet treat. They also make a lovely gift! I often package them up in little boxes for friends and family.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They actually taste even better the next day as the flavors meld together!

FAQs

Got questions? I’ve got answers!

• What is the shelf life of Chocolate Pedas? They’re best enjoyed within 3 days at room temperature, or up to a week in the fridge.
• Can I make pedas ahead of time? Absolutely! You can make the peda mixture and roll them into balls a day or two in advance. Store them covered in the fridge, then dip them in chocolate right before serving.
• What type of chocolate works best for the ganache? Semi-sweet chocolate is my go-to, but you can use dark chocolate for a richer flavor, or milk chocolate for a sweeter treat.
• Can I use a different nut for garnish? Definitely! Almonds, cashews, or even walnuts would all be delicious.
• How can I adjust the sweetness level of the pedas? You can reduce the amount of condensed milk slightly, or use a less sweet milk powder.