Ingredients :
- 200 g Unsweetened khoya or khova
- 4 tablespoons Sugar
- 1 tablespoon Milk
- 4 teaspoons Cocoa powder (heaped)
- 1 teaspoon Ghee
- Almonds or Pistachios – for garnishing
Method :
- Crumble the khoya/khova in a deep non-stick wok.
- Heat it over a low flame till it liquefies and spreads around.
- Add the sugar and milk and mix well.
- Cook for 5 to 7 minutes over a low flame. Add ghee.
- Switch off the fire when it turns 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. Stir at regular intervals to avoid burning the khoya.
- Add cocoa powder and combine well. Keep aside to let the mixture become warm.
- Grease your hands with ghee and lightly knead the soft peda dough. Make small balls and make a light thumb impression in the center.
- Fill with almond slivers (or simply chopped almonds) or chopped pistachios.
- Mouth-watering and gooey Chocolate peda is ready! So fast, so easy!! Keep it refrigerated and consume within 2 or 3 days.
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