Chocolate Peda Recipe – Easy Cocoa & Pistachio Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Chocolate Peda Recipe – Easy Cocoa & Pistachio Indian Sweet

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian sweet. But sometimes, you want something a little different, right? Well, get ready to fall in love with these Chocolate Pedas! They’re fudgy, rich, and have a lovely hint of cocoa that takes the classic peda to a whole new level. I first made these for a Diwali get-together, and they were a huge hit – seriously, they disappeared in minutes!

Why You’ll Love This Recipe

These Chocolate Pedas are incredibly easy to make, even if you’re new to Indian sweets. They come together quickly with ingredients you likely already have in your pantry. Plus, the combination of chocolate, pistachio, and that melt-in-your-mouth peda texture is just divine. They’re perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pedas:

• ½ cup condensed milk (approx. 120g)
• ¾ cup milk powder (approx. 85g)
• 1 ¼ teaspoon cocoa powder (approx. 5g)
• 1 ½ tablespoon milk (approx. 23ml)
• 1 tablespoon sweet chocolate chips (approx. 10g)
• 2 teaspoon melted ghee (approx. 10ml)
• 1 ½ tablespoon chopped pistachios (approx. 12g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Cocoa Powder: I love using a good quality cocoa powder here – it really shines through. You can adjust the amount slightly to suit your chocolate preference.
• Milk Powder: The quality of your milk powder matters! A full-fat milk powder will give you the richest, creamiest pedas.
• Ghee: Don’t skip the ghee! It adds a beautiful flavor and helps create that signature peda texture. It’s what makes them so wonderfully soft. You can use homemade or store-bought.
• Pistachios: I prefer using unsalted pistachios so I can control the overall sweetness. But if you only have salted ones, that’s totally fine – just be mindful of it when you’re tasting and adjust accordingly. You can also lightly toast the pistachios for extra flavour!

Step-By-Step Instructions

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

1. First, in a nice, heavy-bottomed pan, mix the condensed milk and milk powder together. Make sure there are no lumps!
2. Now, place the pan on low heat. Add the melted ghee and stir continuously for about 2-3 minutes. You’ll notice the mixture starts to thicken up.
3. In a small bowl, make a paste with the cocoa powder and milk. Add this cocoa paste to the pan and keep stirring.
4. Add the chocolate chips and continue cooking until they’re completely melted and everything is beautifully combined.
5. To check if the mixture is ready, take a tiny bit and try to form a small ball. If it holds its shape, you’re good to go! Remove from heat and let the mixture cool for about 20 minutes.
6. Grease your hands lightly with ghee (this is key to prevent sticking!). Take a small portion of the mixture and shape it into a little ball, then gently flatten it into a disc. Press a few chopped pistachios into the center.
7. Repeat with the remaining mixture. Let the pedas set completely at room temperature before storing.

Expert Tips

• Don’t Overcook: Overcooking will result in hard pedas. Keep the heat low and stir constantly.
• Cooling is Crucial: Letting the mixture cool slightly before shaping makes it much easier to handle.
• Ghee is Your Friend: Seriously, don’t be shy with the ghee! It prevents sticking and adds amazing flavour.

Variations

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

• Vegan Adaptation: Use plant-based ghee and a milk powder alternative made from oats or coconut. It works beautifully! My friend, Priya, swears by the coconut milk powder version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re all set!
• Spice Level: Not applicable – these are all about the sweet chocolate goodness!
• Festival Adaptations: These pedas are perfect for Diwali, Holi, or any festive occasion. You can even add a tiny pinch of cardamom for a more traditional flavour during Diwali.

Serving Suggestions

These Chocolate Pedas are delicious on their own with a glass of milk or a cup of chai. They also make a lovely addition to an Indian sweets platter.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week, but they might become slightly firmer.

FAQs

1. Can I make these pedas ahead of time?

Absolutely! You can make them a day or two in advance. Just store them in an airtight container.

2. What is the best way to prevent the peda mixture from sticking to the pan?

Using a heavy-bottomed pan and stirring constantly with a little ghee helps a lot. Also, greasing your hands before shaping is essential!

3. Can I use dark chocolate chips instead of sweet choco chips? How will it affect the sweetness?

You can! Dark chocolate chips will make the pedas less sweet and give them a more intense chocolate flavour. You might want to add a teaspoon of sugar to the mixture if you prefer a sweeter peda.

4. My peda mixture is too soft, what could have gone wrong?

It likely means you didn’t cook it long enough. Continue cooking on low heat, stirring constantly, until the mixture thickens and forms a ball.

5. Can I add any other nuts besides pistachios? If so, what would you recommend?

Definitely! Almonds, cashews, or even walnuts would be delicious. My family loves adding a sprinkle of chopped almonds along with the pistachios.