Recipe: Chocolate Peda / Chocolate Ball (चॉकलेट पेड़ा )



“Chocolate pedas / Chocolate balls / chocolate laddus / ….” call them whatever you want. Trust me when i say, it takes just 15 mins to make these spectacular beauties !! Its so simple and no doubt yummy. An absolute kids friendly dish, perfect for parties and get together too.No baking.. no cooking.

Chocolate peda is sweet number 2 from my kitchen this Diwali. After making the rava ladoo, I was wondering what other easy Diwali sweet I can make, and zeroed in on chocolate peda.


Peda is a delicacy sweet which having great taste of blob of dough. This sweet is traditionally offered during festivals to Gods and Goddesses but is also enjoyed throughout the year.


Peda is a mixture of khoya which gives a high quality flavour. This sweet needs careful supervision when being made on low flame and stirred continuously to get the maximum flavour. Only when the khoya is cooked properly and gives out the mesmerizing fragrance, than it is ready to be any shaped.To enhance the taste and the aroma rose water and ghee is also added to the sweet.


Nowadays peras are available not only in different shapes and sizes but also in various flavours and colours. The taste and texture undergoes no change by the addition of milk.Peda are usually white in colour but nowadays Chocolate or other food colours are added to create various variety coloured pedas.


Cooking Time : 10min
Preparation Time : 5min
Lifespan : 3-4 weeks in refrigerator
Makes : 12 to 15 pedas
Ingredients :

Condensed Milk / Milk maid – 1/2 can
Milk Powder – 1 cup
Ghee – 1 tsp
Cocoa Powder – 1 tblspn
Cardamom Powder – 1/2 tsp
Pista – few chopped finely

Recipe :
Step 1-Take khoya and sugar in a pan. Turn the heat on medium. Mix them well.
Step 2-Cook it with stirring continuously. Sugar will start to melt down and mixture will become like a runny paste.
Step 3-Cook it till it starts to leave the sides of the pan and all the moisture gets evaporated. It took me about 10 minutes.
Step 4-Then add cocoa powder.
Step 5-Mix it well it everything gets incorporated. Remove it another plate to cool slightly.
Step 6-While it is cool to touch (not cooled completely, it should be warm), divide it into 8 equal portions and shape it into peda (similar to tiny burger patty) using your palm.
Step 7-Shape all the peda.
Step 8-Garnish it with chopped pistachios. Press it inside little bit it while it is still warm, so pistachio will stick to peda. Let it cool completely. and it is ready to serve or pack as a gift.
  • If the mixture is too hard when you are making shapes, kneed them between your palms to make soft.
  • If the mixture is too gooey, microwave for another minute.
  • Do not heat up khoya when it is very cold, defrost it in microwave or refrigerator or leave it at room temperature for a while.
Details :
You can cut the chocolate peda into squares (and call it chocolate burfi) or shape them into flat discs and call them their rightful name. I prefer the latter so that’s what I did. Also, the difference in colour while cooking and the final pictures of the burfi is due to the difference in lighting in my kitchen and outside.

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