Chocolate Swirled Peda

5 from 1 vote

Loaded with the deliciousness of chocolate and milk flavors in a single bite, this milk, and chocolate fudge is any sweet lover’s dream recipe! Made with just a few ingredients, these pedas are irresistibly delicious mithai (Indian sweets), served during festivals and special occasions to delight family and guests.

Prep: 10

Cook: 10

Rest: 10

Total: 30

Course: Dessert

Cuisine: Egg-free, Gluten-free, Vegetarian

Servings: PEDAS

Calories: 238kcal

Author: Ruchi

Ingredients

1 cup Sugar
1 tablespoon Ghee
1 cup Water
1 teaspoon Rosewater
3¾ cups Milk Powder
2 tablespoons Unsweetened cocoa powder

US Customary - Metric

Instructions

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.

Video

Notes

Frequently Asked Questions

Can I use ricotta cheese in place of milk powder?

Yes, sure you can. Use unsalted ricotta cheese as an excellent substitute for milk powder. Replace the milk powder with the same quantity of whole milk ricotta cheese; 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?

Yes, you can make these chocolate pedas in advance as these pedas stay perfect for 4 to 5 days at room temperature. Make them 2 days before your gatherings or celebrations and enjoy them when required.

Why are my pedas dry?

Over-cooking is the reason for the dry pedas. Overcooking eliminates the moisture from the peda mixture, which is essential for retaining the shape of the pedas.

If your mixture feels dry, you can sprinkle some milk, add a little ghee, and knead it for a while. This loosens the mix and makes it easy to shape.

Why are my pedas chewy?

The chocolate pedas turn chewy because the dough is cooked for too long on heat after adding sugar. Prolonged cooking makes the pedas chewy; therefore, remove the mixture from the heat as soon as it begins to leave the pan. To fix the chewy mix, please follow the below guidelines -

Add anything course in texture like – an 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.

Which is the best way to serve chocolate marble pedas?

You can serve these little delights of sheer happiness garnished with saffron and slivered pistachios when freshly prepared.

You can also chill them in the refrigerator for a while if you prefer them cold.

What is the best way to store Chocolate Swirl Pedas?

All milk-based desserts should be consumed on the same day. However, if you have prepared them in enough quantity, you can store them for later consumption.

For storing, place parchment paper in the container and stack the pedas in it.

Place the container in the refrigerator and continue to relish it for the next 4-5 days.

Can we freeze Chocolate Swirl Pedas?

Yes, of course, you can! Transfer the pedas to a freezer-safe air-tight container and slide it into the freezer.

They will be suitable to relish for one month.

Nutrition