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Chocolate pedas with pistachios on a plate for Diwali, with Ganesha and Lakshmi idols and a diya

Chocolate Peda

Soft, rich chocolate pedas made with milk powder, condensed milk and cocoa in one pan, flavoured with cardamom and topped with pistachios. An easy homemade Diwali sweet, perfect for gifting.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling 10 minutes
Total Time 35 minutes
Servings: 22 pedas
Course: Dessert
Cuisine: Indian
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can condensed milk (380–400 g)
  • 2 tbsp ghee (28 g)
  • 2 cups milk powder (240 g)
  • 1/2 cup unsweetened cocoa powder (45 g)
  • 1/2 tsp cardamom powder
  • 1/2 tsp vanilla essence optional
  • pistachios chopped, to garnish

Equipment

  • Heavy-bottomed non-stick pan
  • Spatula
  • Plate for cooling

Method
 

  1. Heat a heavy pan on low and roast the milk powder, stirring all the time, until aromatic. Do not let it brown.
  2. Mix in the cocoa powder and cardamom powder until evenly combined.
  3. Add the ghee, condensed milk and vanilla. Keep stirring on low heat until the mixture thickens and leaves the sides of the pan.
  4. Take it off the heat and let it cool slightly, until warm enough to handle.
  5. Grease your palms with ghee, shape small pedas, press your thumb into the centre and top with chopped pistachios.

Notes

Keep the heat low throughout. If the mixture is sticky, cook 1–2 minutes more; if it cracks, add 1–2 tsp milk. Store airtight for 3–4 days, or refrigerated for up to a week.