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    Home » Sweets

    Published: Aug 18, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Ricotta Cheese Chocolate Peda

    Jump to Recipe Jump to Video Print Recipe

    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!

    A slate platter with chocolate peda on it and some rose petals, nuts and cardamom on the side.

    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.

    Jump to:
    • What is Peda
    • What is Ricotta Cheese
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Storing Pedas
    • Recipe FAQs
    • More Indian Sweet Recipes
    • Ricotta Cheese Chocolate Peda

    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

    Ingredients of Ricotta Cheese Chocolate Peda on a black board.
    • 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.

    Collage steps to make Chocolate Peda; mix in cocoa powder in milk.

    3- In a thick bottom pan add the ricotta cheese.

    4- Cook the cheese on medium flame stirring intermittently till it feels dry.

    Collage steps to make Chocolate Peda; adding ricotta cheese in a pan and cooking it.

    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.

    Collage steps to make Chocolate Peda; testing if ricotta cheese is cooked and adding other ingredients.

    7- Mix everything well and cook on medium flame.

    8- Cook till it is dry and the mixture starts leaving the sides.

    Collage steps to make Chocolate Peda; mixing everything and cooking down the mixture.

    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.

    Collage steps to make Chocolate Peda; transferring the mix to a plate and kneading it well.

    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.

    Collage steps to make Chocolate Peda; divide mix into equal parts and prepare the mold.

    13- Place a ball of the mixture in it.

    14- Press it out on a parchment paper or baking sheet.

    Collage steps to make Chocolate Peda; press down the chocolate peda mix and make pedas.

    15- Remove the peda and let it stand for 15-20 minutes.

    16- Transfer to an airtight container and refrigerate. Enjoy.

    Collage steps to make Chocolate Peda; pressing out all the pedas and letting them dry before storing.

    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.

    Chocolate peda on a white plate with rose petals and elaichi on the side.

    Recipe FAQs

    What are the prime ingredients to make chocolate peda?

    The only ingredients we need to make chocolate peda is ricotta cheese, sweetened condensed milk, cocoa powder and milk.

    What is the difference in peda and ladoo?

    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.

    How do we shape pedas?

    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.

    Why are my pedas sticky?

    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.

    Why are my pedas not smooth?

    Kneading the dough is really important. Though we avoid all the lumps, some definitely come up. So knead well before making the pedas.

    Are pedas Vegan and gluten-free?

    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.

    A plate full of chocolate pedas, with some cardamom powder on the side.

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    Side view of chocolate peda on a slate platter.

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    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    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!

    A slate platter with chocolate peda on it and some rose petals, nuts and cardamom on the side.

    Ricotta Cheese Chocolate Peda

    Smruti
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Sweets
    Cuisine Indian
    Servings 20
    Calories 142 kcal

    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.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 142kcalCarbohydrates: 13gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 59mgPotassium: 66mgFiber: 0.4gSugar: 12gVitamin A: 254IUCalcium: 147mgIron: 0.3mg
    Tried this recipe?Let us know how it was!

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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