Yields: 15–20 bites
Prep Time: 10 min
Cook Time: 10 min
Ingredients
· 1 cup khoya / mawa (fresh or frozen, thawed)
· ¼ cup sweetened condensed milk
· 2–3 tbsp cocoa powder
· 2–3 tbsp sugar (optional, depending on sweetness of condensed milk)
· 1 tsp ghee
· ½ tsp cardamom powder
· ½ cup chopped almonds (plus extra for garnish)
· 1 tsp vanilla extract (optional)
Instructions
1. Prepare the base mixture:
o Heat ghee in a non-stick pan on low flame.
o Add khoya and cook for 2–3 minutes until slightly soft.
2. Add flavorings:
o Stir in cocoa powder, sugar (if using), cardamom powder, and condensed milk.
o Cook for 3–5 minutes, stirring continuously, until the mixture thickens and comes together as a smooth, fudgy mass.
3. Add almonds:
o Mix in chopped almonds and vanilla extract (if using).
4. Shape the peda bites:
o Let the mixture cool slightly until warm but still pliable.
o Grease hands lightly with ghee and shape into small, round bite-sized pedas.
o press a small piece of almond on top of each peda for garnish.
5. Set and serve:
o Let the pedas cool completely at room temperature or refrigerate for 20–30 minutes to firm up.
o Store in an airtight container; they last 5–7 days at room temperature.
✨ Festive touches for New Year 2026:
· Sprinkle edible silver leaf (varak) on top for a celebratory look.
· Add a tiny pinch of sea salt on top for a chocolate-salty contrast.
· Use a mix of chopped pistachios and almonds for a colorful nutty finish.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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