An easy treat made with a handful of ingredients; this Chocolate Peda recipe is loved by everyone.
It is a recipe that works well for any occasion, festival or celebration. Plus, gluten-free and full of yummy chocolate!
Festive season calls for delicious Indian sweets. There are so many of them that we can simply buy off the shelf or get from a sweet store. However, making them for loved ones is a feeling that is unmatched.
Whether you are a newbie at cooking or an expert, there are always sweets that you can make. From the easiest ones like this Microwave Kesar Peda and Marie Biscuit Truffles to the more complex Rose Peda and Badam Puri.
These are perfect to enjoy for Rakhi, make a delicious treat for Diwali or great as hostess gifts throughout the year!
And when it comes to sweets with chocolate, they definitely hit a different spot. The chocolate combines with so many flavors and ingredients to make an absolutely delectable recipe. No wonder then, chocolate is one of the favorite flavors for adults and kids alike.
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What is Peda
Peda or 'penda' as they are called in Gujarati are small, often bite size sweets that are great for any occasion, celebration or festival.
Milk based sweets, these are known for all the time it takes to boil the milk to a thick mixture and then slowly cook it further with added flavors to make a mass. Then we shape this mass into rounds and leave them uncovered for some time to develop a outer crust or skin that is signature to all the pedas.
With a base of milk and a sweetener, we can take this in any direction as far as the flavors go. From rose, kewra, fruits, floral to chocolate and caramel; we can pretty much do what we would like them to be. White traditionally, but these take the color of the add-ins and can be really unique.
These originated in Mathura, a city in India; today they are popular from different cities and parts of the country. Rajkot peda, Dharwad peda, Siddhivinayak Peda and so on. With varied textures, these are popular all over the country now.
What is Ricotta Cheese
So if pedas are supposed to be made with milk, what is ricotta cheese in them? Clearly it may not add up. However, ricotta is an easy ingredient to make the pedas. Though it is an Italian cheese, it is easy to cook it down to get the same consistency as Indian mawa.
Moreover, it is tasteless and can take the flavor and taste of the add-ins. It reduces the time required to cook the milk down and yet gives the perfect texture, taste and flavor. It is great in this Kesar Malai Modak and in this Kalakand recipe.
Ricotta cheese comes in two forms, full fat and skimmed. While both work, the creamiest pedas are obviously the ones with full fat ricotta cheese. So make your pick based on your diet preferences.
Why this recipe works
- We only need four ingredients to make these chocolate peda.
- Ricotta Cheese is an ingredient that is fairly easy to find compared to milk powder or mawa.
- This chocolate peda recipe is eggless and gluten-free.
- A perfect treat for poojas, events or other celebrations.
- This makes a great hostess gift as well.
- Is easy to halve, double or even triple the recipe by simply keeping the proportion of ingredients same.
- These look absolutely chic when shaped with a mooncake press.
- With the same base, we can make a variety of flavors.
- This one is great as a make-ahead recipe for any event.
Ingredients and Substitutions
- Ricotta Cheese: The easiest way to make mawa without hours of cooking milk is to use ricotta cheese. While whole milk or skimmed version works, I like to use whole milk ricotta cheese to make these creamy and delicious. However, make the pick based on your diet requirements.
- Sweetened Condensed Milk: Another ingredient to make these chocolate pedas quickly is to use condensed milk. As it is thick, cooked and sweetened, it helps sweeten the pedas perfectly. Yet, we can make the same recipe with sugar and milk.
- Unsweetened Cocoa Powder: Chocolate pedas need chocolate for sure. I like to use the unsweetened so I can control the sweetness with just condensed milk. However, sweetened cocoa powder works too.
- Milk: A little milk helps with thoroughly mixing the cocoa powder with all the other ingredients.
- Moreover, we can use cardamom seeds, saffron, nutmeg powder or any spice in the recipe. Even some orange extract or orange zest is great with chocolate.
- Along with the ingredients, we use this mooncake mold to shape them. However, this is completely optional.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In a bowl add unsweetened cocoa powder and milk.
2- Mix well till it forms a paste and all the cocoa powder mixes in. Then set aside.
3- In a thick bottom pan add the ricotta cheese.
4- Cook the cheese on medium flame stirring intermittently till it feels dry.
5- To test if it is done, just run the spatula in the ricotta cheese making some space in between. If it does not come back and mix, it is done.
6- Then, add the remaining ingredients.
7- Mix everything well and cook on medium flame.
8- Cook till it is dry and the mixture starts leaving the sides.
9- Then turn down the flame and transfer to a plate. Let the mixture cool down till it can be handled with palms.
10- Knead the mixture till smooth.
11- Divide into small balls of even size. If using a mooncake mold, make them around 30-35 grams.
12- Apply ghee on a mooncake mold.
13- Place a ball of the mixture in it.
14- Press it out on a parchment paper or baking sheet.
15- Remove the peda and let it stand for 15-20 minutes.
16- Transfer to an airtight container and refrigerate. Enjoy.
Expert Tips and Notes
- Make sure to cook the ricotta cheese completely before adding the other ingredients. Else, the mix will stay runny and not mold very well.
- While sweetened condensed milk is great, using a mix of milk, sugar and evaporated milk works too.
- The same peda can be made with other flavors like plain malai, saffron, rose etc.
- I have used a mold to shape these pedas, they work with simply rolling into ladoos or making simple pedas too.
- Use chocolate syrup instead of milk and cocoa powder mix if you like.
- Keep stirring to avoid any lumps, they tend to form once the condensed milk is added to the mix.
- Make the balls of even size, to make pedas of same size.
- Top these pedas with silver varakh or nuts of your choice.
- It is easy to double or halve the recipe. The time required to cook the ingredients will vary.
Storing Pedas
These chocolate peda are great to serve immediately.
However, they can be great to refrigerate when made ahead of time. Simply pop into an air tight container and refrigerate for up to 3 weeks. To serve, bring them to room temperature and serve.
These we can preserve them for longer by freezing. Freeze in a freezer bag or container for 2-3 months. Defrost to room temperature before serving.
Recipe FAQs
The only ingredients we need to make chocolate peda is ricotta cheese, sweetened condensed milk, cocoa powder and milk.
While both peda and ladoo can be made with similar ingredients; peda has a signature dry crust while being soft inside. On the other hand, ladoo is smooth and wet outside and soft inside.
Peda can be simply rolled and turned into flat pedas. However, I like to use a mooncake mold to make these pedas. However, peda maker works as well.
This mostly happens when either ricotta cheese is not cooked well or the mixture is not cooked well. If the pedas are not forming or they are turning sticky, add everything back to the pan and cook for another 3-4 minutes till it is dry.
Kneading the dough is really important. Though we avoid all the lumps, some definitely come up. So knead well before making the pedas.
We use a ton of dairy based ingredients so the recipe is far from Vegan. If we replace them all, the recipe will not remain the same. However, they are gluten-free.
More Indian Sweet Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Ricotta Cheese Chocolate Peda
Ingredients
- 32 oz Ricotta Cheese
- 14 oz Sweetened Condensed Milk 1 can
- ¼ cup unsweetened cocoa powder
- 2 tablespoon milk
Instructions
- In a bowl add unsweetened cocoa powder and milk.
- Mix well till it forms a paste and all the cocoa powder mixes in. Then set aside.
- In a thick bottom pan add the ricotta cheese.
- Cook the cheese on medium flame stirring intermittently till it feels dry.
- To test if it is done, just run the spatula in the ricotta cheese making some space in between. If it does not come back and mix, it is done.
- Then, add the remaining ingredients.
- Mix everything well and cook on medium flame.
- Cook till it is dry and the mixture starts leaving the sides.
- Then turn down the flame and transfer to a plate. Let the mixture cool down till it can be handled with palms.
- Knead the mixture till smooth.
- Divide into small balls of even size. If using a mooncake mold, make them around 30-35 grams.
- Apply ghee on a mooncake mold.
- Place a ball of the mixture in it.
- Press it out on a parchment paper or baking sheet.
- Remove the peda and let it stand for 15-20 minutes.
- Transfer to an airtight container and refrigerate. Enjoy.
Video
Notes
- Make sure to cook the ricotta cheese completely before adding the other ingredients. Else, the mix will stay runny and not mold very well.
- While sweetened condensed milk is great, using a mix of milk, sugar and evaporated milk works too.
- The same peda can be made with other flavors like plain malai, saffron, rose etc.
- I have used a mold to shape these pedas, they work with simply rolling into ladoos or making simple pedas too.
- Use chocolate syrup instead of milk and cocoa powder mix if you like.
- Keep stirring to avoid any lumps, they tend to form once the condensed milk is added to the mix.
- Make the balls of even size, to make pedas of same size.
- Top these pedas with silver varakh or nuts of your choice.
- It is easy to double or halve the recipe. The time required to cook the ingredients will vary.
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