If you are looking for a bite-sized dessert that is easy to make and a lifesaver, especially during festival time – how about some adorable Chocolate Swirled Peda! Made with a handful of ingredients, this irresistibly delicious mithai (Indian sweet), loaded with the deliciousness of chocolate flavor and milk powder, is a chocolate lover’s dream come true.
They’re the absolute sweet delights for any occasion that are perfectly portioned, and guess what, and they’re portable too! Video included.
I love bite-sized desserts. Whether it be Instant Mango peda, Moong dal ladoo, or Baked Shahi tudka cannoli, these perfectly delectable mini treats instantly become the star of any gathering and are sure to delight. I think they make the perfect pick-me-up party treats any time of the year.
Plus, they look attractive and can make any dessert table more appealing.
And the new one to join the pick-me-up dessert club is Chocolate Swirled Peda!
Reasons You’ll ♡ Marbled Chocolate Peda
If you have an affinity for chocolate in sweets, then I assure you that this instant version of peda will utterly delight you. Besides chocolate flavor, if you get to relish the creamy, luxurious milk powder flavor in the same bite, then why settle for one flavor?
In the Chocolate Swirl Peda recipe, cocoa powder and milk powder are swirled together into a mouth-watering delicacy.
It does not matter even if you are a novice cook or constraint with time; these super easy-to-make pedas will save you for the day!
You can even use these pedas as a great gifting option during festivals like Diwali and Holi. Simply arrange them in decorative boxes and gift a batch to friends and loved ones to entice them!
What is Chocolate Swirled Peda
When chocolate and milk powder is fused with a hint of rosewater – Magic happens!
In its true essence, this delicacy is a pure saga of chocolate and milk fusion. In all its sumptuousness, milk powder is blended with the richness of cocoa powder and swirled together in perfect harmony to prepare this sinfully delicious dessert!
These marbled chocolate pedas are subtly flavored with rose water, and while cocoa powder adds to its charm, milk powder renders it a rich and moist texture that is simply irresistible.
Traditionally, pedas are prepared with mawa (milk solids). But in this instant variation of the recipe, we are using milk powder instead.
Recipe Inspiration – misspetel.com cookies
Ingredient list for Chocolate Marble Peda
This recipe is wonderfully simple. With just five ingredients you can create a luscious after-dinner treat that loved and relished by kids and adults alike!
» Milk Powder — This one is the primary ingredient used in this marbled chocolate peda recipe, and we make sure it is of the best quality. For richness and flavor, we are using full-fat milk powder here.
» Cocoa powder — A must-have ingredient for our Chocolate Swirl Pedas. I have used the Dutch-processed unsweetened cocoa powder for best results.
» Sugar — Granulated sugar is used as the sweetener in our pedas.
» Ghee — Known for adding flavor and richness to the pedas, Ghee or clarified butter is essentially used to add a nutty and caramel taste that’s a distinguishing feature of any Indian mithai (sweets).
» Rosewater — Added essentially for flavoring and the seductive aroma that it lends to pedas.
How to make Marbled chocolate Peda
This section walks you through a detailed step-by-step recipe with pictures. For the FULL, printable recipe card, please scroll down to the bottom of this post.
Melt Sugar — In a heavy saucepan, combine sugar, water, and rose water. Heat the mixture over medium heat, constantly stirring with a spoon, until the sugar is dissolved. Stir gently and make sure the sugar granules are completely dissolved.
We need a smooth mixture; therefore, rub a drop of the warm sugar mixture between your fingertips, and if it feels smooth with no trace of sugar granules, proceed to the next step. If it feels gritty, continue warming and stirring until the mixture is smooth.
Add Milk powder — Turn the heat to low and add milk powder to the sugar mixture. Stir constantly until the milk powder dissolves entirely and there are no more visible streaks of dry milk powder and no lumps in the mix. Add melted ghee to the mix. The mixture will be grainy but lump-free.
Protip — Always use a heavy-bottomed pan for cooking, preventing the burning and sticking of ingredients. Additionally, never cook in a hurry or at a high temperature as it may burn the mixture.
Protip — Leaving the mixture unattended while cooking will burn it and spoil the entire preparation. Stirring it constantly will ensure even roasting and avoid burning.
Add Cocoa Powder — Transfer 3/4 peda mixture to a bowl and set aside. Add cocoa powder and mix it well until the cocoa powder dissolves entirely and there are no more visible streaks of dry cocoa and no lumps in the mix. The mixture will be grainy but lump-free. Take the pan off the heat.
Protip — The mixture will start to gather up and leave the pan when it is thoroughly cooked. Now, this is the right time to remove it from heat; otherwise, it will turn the mixture dry, and the mixture devoid of moisture will turn the pedas hard.
Cool the peda dough — Allow both the mixtures to rest for 20 minutes. Keep mixing the peda mix as it cools. When comfortable enough to touch, knead the dough until smooth. The mixture will thicken as it cools. Repeat the same process with the cocoa mix as well. Depending on the quality of milk powder, the peda mixture may feel dry, add 2 teaspoons of melted ghee and knead the dough.
Protip — Completely cooling the mixture before shaping them into pedas is an essential step. As the mixture becomes firm on cooling, it gets easier to mold them into smooth pedas. The hot mixture is sticky and fragile.
Form Chocolate swirled pedas — Roll the white dough into small balls, about 13 grams each. Likewise, roll the chocolate dough into small balls, about 6 grams each. Now, take three balls of each color ( white and chocolate) and arrange them in a circle, alternating white, cocoa, and white cocoa.
Gently press the ball inwards until it forms a circle. Lift the ball and roll it in a rotating movement between your hands until it forms a swirl (just like a roti peda). Press the peda ball a little to flatten and run your fingers around the peda to smoothen the edges. Your Chocolate swirled pedas are ready. Repeat the process with the rest of the dough until all the mixture is shaped.
Arrange them on a platter and serve.
How to get perfect swirls- My experiments?
The trick to perfect swirls lies in the size of dough balls: More the chooclate – darker the streaks.
- Shape the white dough balls larger than the chocolate ball and give the dough circle a light swirl if you prefer less chocolate.
- If you prefer dark streaks of chocolate – Shape both the dough balls of equal size and give the peda a nice swirl.
In the below pic —
Peda #1 — has less chocolate in it. Because the cocoa dough balls were more petite in size.
Peda #2 — has more chocolate. Because the cocoa dough balls were equal in size.
Peda #3 — has the perfect swirl because the white dough ball was more significant than the cocoa balls.
Expert tips & Variations
A lot of perseverance and a little attention to detail is all that is required in the kitchen to transform your efforts into rewarding ventures! The below-mentioned tips and tricks may be helpful in the long run.
» It is always best to use unsweetened milk powder to get the desired result. But if you are using sweetened milk powder, you must not add sweetener (sugar) to the recipe.
» You may use homemade Khoya instead of milk powder to make these marbled Chocolate Pedas, the traditional way.
» Make sure to use good quality cocoa powder because the color of the swirls depends on the quality of cocoa powder that is added to the mixture. Good quality cocoa powder will render the rich chocolate brown color that we want.
» As the cocoa powder is slightly bitter, you may need to add an extra teaspoon of sweetener (sugar) to the Choco Pedas.
» Maintaining heat while cooking is an essential part of the preparation. To cook evenly, we need to maintain a moderate temperature. Cooking over a high flame may burn the mixture and spoil it.
» Overcooking the mixture will turn the pedas chewy and dry. So take care not to overcook the mix, as it also tends to harden on cooling.
» Lumps in the mixture will ruin the smooth texture of the pedas. Ensure that the mixture is lump-free to get the desired texture.
» If you or your loved ones are allergic to nuts, you must altogether avoid adding them. However, you can garnish your pedas with saffron strands for an exquisite presentation.
» For some of you, Burfi may be more appealing. You can set the mixture in the form of Burfi instead of pedas.
» Rosewater renders a subtle flavor to the pedas. But in case you don’t have a liking for this flavor, you may alternatively opt for kewra essence.
» To take the recipe to the next level, add some almond meal or crushed cashews along with milk powder.
» Making pedas out of the mixture is pretty easy and fun! Just apply a little ghee on your palms, if needed, and shape the mix into medium-sized balls. On flattening between your palms, you can turn these balls into pedas.
» Let the mixture cool evenly; otherwise, it will not hold its structure. By cool evenly, I mean comfortable enough to touch. Do not let it cool completely. Pedas take the perfect shape when slightly warm. So before the mixture cools down completely, make sure to roll them into pedas.
» If you notice that the mixture is grainy, you can knead it slightly (when cooked) to acquire a smooth texture. You can then make pedas out of the smooth mixture.
» This recipe is easy to modify with a different flavor– try Rooh afza instead of chocolate, and you will be amazed.
» Catering to a large gathering — By increasing the quantity of the ingredients in the same ratio, you can double or triple the amount of the pedas to suit your preferences.
LET ME WHAT YOU THINK!
Indian festivities are noted for their grandeur celebrations and meals. Isn’t that so? So, why should this delicacy be left out of your festive menu?
Whether you’re planning a friendly gathering or a grand affair, give this unbelievably simple-to-make pedas a try. Trust me, they will be THE highlight of your festive menu.
Should you make this Chocolate swirled peda, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
MORE LIP-SMACKINGLY DESSERTS THAT YOU’LL LOVE!
Chocolate Swirled Peda
- In a heavy saucepan, combine sugar, water, and rose water.
- Heat the mixture over medium heat, constantly stirring with a spoon, until the sugar is dissolved.
- Stir gently and make sure the sugar granules are completely dissolved. We need a smooth mixture; therefore, rub a drop of the warm sugar mixture between your fingertips, and if it feels smooth with no trace of sugar granules, proceed to the next step. If it feels gritty, continue warming and stirring until the mixture is smooth.
- Turn the heat to low and add milk powder to the sugar mixture.
- Stir constantly until the milk powder dissolves entirely and there are no more visible streaks of dry milk powder and no lumps in the mix. Add melted ghee to the mix.
- The mixture will be grainy but lump-free. Do not cook after this point, as the pedas will become chewy.
- Transfer 3/4 peda mixture to a bowl and set aside.
- Add cocoa powder and mix it well until the cocoa powder dissolves entirely and there are no more visible streaks of dry cocoa and no lumps in the mix.
- The mixture will be grainy but lump-free. Take the pan off the heat. Do not cook after this point, as the pedas will become chewy.
- Allow both the mixtures to rest for 20 minutes. Keep mixing the peda mix as it cools. Depending on the quality of milk powder, the peda mixture may feel dry, add 2 teaspoons of melted ghee and knead the dough.
- When comfortable enough to touch, knead the dough until smooth. The mixture will thicken as it cools.
- Repeat the same process with the cocoa mix as well.
- Roll each dough into small balls.
- The white balls should weigh about 13 grams each.
- Likewise, roll the chocolate dough into small balls, about 5-6 grams each.
- Now, take three balls of each color ( white and chocolate) and arrange them in a circle, alternating white, cocoa, and white cocoa.
- Gently press the ball inwards until it forms a circle.
- Lift the ball and roll it in a rotating movement between your hands until it forms a swirl (just like a roti peda). Press the peda ball a little to flatten and run your fingers around the peda to smoothen the edges.
- Your Chocolate swirled pedas are ready. Repeat the process with the rest of the dough until all the mixture is shaped.
- Arrange them on a platter and serve.
Frequently Asked QuestionsCan I use ricotta cheese? Yes, sure! You can use unsalted ricotta cheese as this is an excellent substitute ingredient for milk powder. Replace the milk powder with the same quantity of whole milk ricotta cheese, and your pedas will come out just as perfect! A slowly simmered ricotta cheese yields a creamy mix of dehydrated milk solids, which is an excellent ingredient for making mithai (Indian sweets). Can I make chocolate pedas in advance? As Chocolate Swirl Pedas stay fresh for 4 to 5 days at room temperature, they can be conveniently prepared and stored two days in advance of your gatherings or celebrations. Why are my pedas dry? Pedas turn out to be dry when they are overcooked. Overcooking eliminates the moisture which is necessary to retain the shape of the pedas. In such a case, you can sprinkle some milk and add a little ghee and knead it. This loosens the mixture and makes it easier to be shaped into pedas. Why are my pedas chewy? Possible reason – the dough was cooked for too long on heat after sugar was added. The more you cook the peda dough, the more it keeps getting chewy; therefore, when the dough starts to leave the pan, you need to take the mixture off the heat. But don’t feel disheartened; you can still correct the chewiness-
- Add anything course in texture like – almond meal or grated paneer to the peda mix, which will take care of the chewy part.
- Cashew powder would be another great option
- Desiccated unsweetened coconut.