Pedas are a delicious Diwali sweet. And like most milk based desserts you can flavor them or color them any way you’d like. In this edition of pedas we love is the chocolate peda.
I love chocolate pedas. There is no such thing as a bad peda flavor. I mean sure, if you made one flavored like taramasalata it would be horrific, but we’re not talking about being raging idiots. We’re talking about normal flavors like pistachio, strawberry, etc, in which case, there is no bad flavor. Milk products just absorb up all of the delicious flavors you put in them.
As I’ve said several times now, pedas are incredibly easy and fast to make. It’s one of those desserts that’s incredibly easy to make but looks and tastes like a million bucks. Diwali sweets are plentiful and fabulous, so it’s fun to mix it up a bit and break away from the basic flavors of cardamom, almond, and pistachio, and do something a tad different but still in the comfort food zone, like chocolate. I mean, who doesn’t like chocolate. In fact most of us need more excuses to each it.
The best thing about a chocolate peda is that it’s dense, chewy, and so incredibly flavorful. The chocolate and the earthy flavors of milk solids and cardamom give it a rich flavor and texture. The only warning of caution I give you is to not walk away from this while it’s cooking. You need to continuously stir the mixture or it will turn into a disgusting burnt mess. So make sure to stir the whole time. Also, don’t forget to set your press to the desired height and to grease it before use. If you’re anything like me, you’ll be obsessed with the moon cake press. I use it for cookies, mini cakes, Indian desserts, and so on, as one does.
Need more Diwali ideas? Check out our Diwali page.
Chocolate PedaCourse: DessertCuisine: Punjabi, Indian, PakistaniDifficulty: Easy
200 grams khoya, ground
1/2 cup sugar
1/2 tsp cardamom, ground
3 tbsp whole milk
2 tbsp unsweetened cocoa powder
- In your food processor, finely crumble 200 grams of khoya.
- In a small pot over low heat, stir khoya, sugar, and cardamom together.
- Once the sugar and khoya have blended together and started to melt. Add in milk and mix thoroughly.
- Cook, stirring continuously for 5 minutes.
- Thoroughly mix in cocoa powder.
- Cook, stirring continuously, until it thickens to a smooth dough like consistency. Approximately 10-15 minutes.
- Remove from heat and place in a bowl to cool.
- Lightly grease the press.
- Once the mixture is cool enough to handle start to shape it into 10 equal sized balls.
- One at a time press the milk ball into the press. Make sure to press it in firmly so that the visible mixture looks smooth and silky. This will ensure a crisp pattern.
- Cool to room temperature and serve. Or store in an air tight container and refrigerate.
- If the mixture doesn’t hold when balled – return to pot and cook for a few more minutes.
- If the mixture is too gritty and won’t stick – return to pot, add 1 tbsp of milk, then heat and cook till a smooth dough like consistency is reached.