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Chocolate Peda Recipe

Chocolate peda made using unsweetened khoya for Diwali with step wise photos.
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine Indian
Servings 9 pedas


  • Unsweetened Khoya or Mava – 200 gms
  • Sugar – 4 tbsp
  • Milk – 1 tbsp
  • Cocoa powder – 4 tsp
  • Ghee – 1 tsp
  • Almonds & Pistachios – for garnishing


  • Crumble the khoya in a pan
  • Heat it over low flame till it liquefies and spreads around.
  • Add sugar, milk and mix well.
  • Cook for 5-7 mins over low flame, add ghee.
  • Switch off the fire when it comes into a mass without sticking to the pan.
  • When you drag the spatula across the center, it should stay put without the gap closing immediately. That is the consistency.
  • Add cocoa powder and mix well.
  • Keep aside to let the mixture become warm.
  • Grease your hands with ghee and knead well.
  • Make small balls and make a thumb impression in the center.
  • Fill with de-skinned almond slivers and chopped pistachios.
  • Chocolate peda is ready.
  • Keep it refrigerated and consume with 2 or 3 days.