Chocolate Pedha Recipe
Chocolate Pedha Recipe is a easy Indian recipe that serves 12. 85 calories per serving. Recipe by The Terrace Kitchen on YouTube.
Prep: 10 min | Cook: 20 min | Total: 45 min
Cost: $3.09 total, $0.26 per serving
Ingredients
- 1 cup Milk Powder (full‑fat, unsweetened)
- 0.25 cup Granulated Sugar (fine granules)
- 0.25 cup Whole Milk (room temperature)
- 2 tbsp Cocoa Powder (unsweetened Dutch‑process preferred)
- 2 tsp Ghee (clarified butter, melted)
- 1 tsp Vegetable Oil (for greasing the shaping plate)
- 2 tbsp Mixed Dry Fruits (chopped (e.g., almonds, pistachios, cashews))
Instructions
Gather and Measure Ingredients
Measure 1 cup milk powder, ¼ cup sugar, ¼ cup milk, 2 tbsp cocoa powder, 2 tsp ghee, 1 tsp oil and the dry‑fruit garnish.
Time: PT5M
Roast Milk Powder
Heat a non‑stick pan over low‑to‑medium flame. Add the milk powder and stir continuously for 5‑6 minutes until it turns a light golden color and gives a nutty aroma.
Time: PT6M
Temperature: low to medium heat
Add Sugar, Milk and Cocoa
Add the sugar, milk and cocoa powder to the roasted milk powder. Keep stirring continuously and cook for about 10‑12 minutes until the mixture thickens and starts to pull away from the sides of the pan.
Time: PT12M
Temperature: low to medium heat
Incorporate Ghee
Add 2 tsp melted ghee and continue to stir for another 2 minutes until the mixture is glossy and fully separates from the pan.
Time: PT2M
Temperature: low heat
Transfer and Cool
Grease a flat plate with a few drops of oil. Immediately pour the hot mixture onto the greased plate and spread it thinly. Let it cool to a warm, touchable temperature (about 30‑35°C).
Time: PT5M
Knead the Warm Mixture
When the mixture is warm, knead it gently for about 1 minute until smooth.
Time: PT1M
Shape the Pedas
Divide the dough into 12 equal portions. Roll each portion into a smooth ball, then press the center gently with your thumb to create the classic peda indentation.
Time: PT5M
Garnish
Press a little chopped dry fruit into the indentation of each peda.
Time: PT1M
Rest Before Serving
Allow the pedas to sit at room temperature for 2‑3 hours. This resting period lets the flavors meld and the texture set.
Time: PT0M
Nutrition Facts
- Calories
- 85
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Dairy, Tree nuts (if dry fruits used)
Ingredient Substitutions
- Instead of Milk Powder: Condensed milk (reduced amount), Evaporated milk powder
- Instead of Granulated Sugar: Jaggery powder, Honey (reduce other liquid)
- Instead of Whole Milk: Full‑fat milk powder reconstituted, Almond milk (will change flavor)
- Instead of Cocoa Powder: Regular unsweetened cocoa powder, Carob powder
- Instead of Ghee: Unsalted butter, Coconut oil
- Instead of Vegetable Oil: Ghee, Butter
- Instead of Mixed Dry Fruits: Raisins, Desiccated coconut
Equipment Needed
- Non‑stick Pan
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Mixing Bowl
- Plate for Shaping
- Brush (optional) (optional)
Critical Steps — Do Not Skip
- Roasting the milk powder without burning it.
- Cooking the mixture until it leaves the sides of the pan.
- Shaping the pedas while the mixture is still warm.
Chef Tips from the Video
- Use unsweetened Dutch‑process cocoa for a richer chocolate flavor.
- A pinch of cardamom powder adds a subtle Indian aroma.
- For a glossy finish, drizzle a few drops of melted ghee over each peda before serving.
Troubleshooting
Mixture sticks to the pan and burns.
Reduce the heat to low, stir constantly, and ensure the pan is non‑stick.
Pedas become crumbly after cooling.
Make sure the mixture was cooked long enough to leave the sides; add a little extra ghee if needed.
Shape is too hard to press.
Warm the mixture slightly longer before kneading, or work in smaller batches.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Can keep at room temperature for up to 2 days, covered.
Make-Ahead Tips
- Shape the pedas a day ahead and store in a sealed container.
- If you need to refrigerate, bring them to room temperature before serving for best texture.
Frequently Asked Questions
What is the cultural significance and history of Chocolate Peda in Indian cuisine?
Peda is a traditional North Indian milk‑based sweet that dates back to the Mughal era. The chocolate version is a modern twist that blends classic dairy richness with cocoa, reflecting contemporary Indian confectionery trends.
What are the traditional regional variations of Peda in Indian cuisine?
Classic peda is made with khoya (reduced milk) and flavored with cardamom or saffron. In Punjab, it is often richer with more ghee, while in Maharashtra a thinner version called "peda‑patti" is popular. Chocolate peda is a fusion adaptation not tied to a specific region.
How is Chocolate Peda traditionally served in Indian households?
Chocolate peda is usually presented on a decorative plate during festivals, celebrations, or as a sweet treat after meals. It is often garnished with chopped pistachios or almonds and served at room temperature.
During which Indian occasions is Peda commonly prepared?
Peda is a staple during festivals such as Diwali, Raksha Bandhan, and weddings. The chocolate variation is increasingly offered at birthday parties and modern celebrations.
What authentic ingredients are used in traditional Peda versus this chocolate version?
Traditional peda uses khoya, sugar, cardamom, and ghee. This chocolate peda replaces khoya with milk powder, adds cocoa powder for flavor, and keeps ghee and sugar as the base sweeteners.
What other Indian sweets pair well with Chocolate Peda?
Chocolate Peda pairs nicely with other milk‑based sweets like rasgulla, as well as nut‑laden treats such as kaju barfi or besan ladoo for a varied dessert platter.
What makes Chocolate Peda special or unique in Indian confectionery?
It combines the creamy, melt‑in‑the‑mouth texture of traditional peda with the deep, slightly bitter notes of cocoa, offering a modern, chocolate‑loving twist while staying quick and easy to prepare.
What are the most common mistakes to avoid when making Chocolate Peda at home?
Common errors include burning the milk powder, stopping the cooking before the mixture leaves the pan, and shaping the pedas after the mixture has cooled too much, which makes them crack.
Why does this Chocolate Peda recipe use ghee instead of butter?
Ghee has a higher smoke point and imparts a distinct nutty aroma that complements the cocoa, while butter can introduce moisture that changes the texture of the sweet.
Can I make Chocolate Peda ahead of time and how should I store it?
Yes, shape the pedas and store them in an airtight container. Keep them at room temperature for up to two days or refrigerate for up to five days; bring them back to room temperature before serving for optimal texture.
What does the YouTube channel The Terrace Kitchen specialize in?
The Terrace Kitchen focuses on quick, home‑cooked Indian recipes that use everyday pantry ingredients, offering clear step‑by‑step video tutorials for busy home cooks.
Last updated: September 6, 2026
