Doodh Peda with Chocolate

Ever bitten into a peda and wished it had a molten-chocolate surprise inside? 

Meet Doodh Peda with Chocolate — the old-school milk sweet upgraded for chocolate lovers. 

It’s rich, fudgy, and surprisingly simple: khoya and milk powder cooked low and slow until thick, sweetened and flavored, then stuffed with a piece of chocolate and sealed into perfect little rounds. 

If you want a Diwali sweet that feels festive but doesn’t need days of prep, you’re in the right place.

Why you’ll make this again

• Comfort + novelty: peda is a classic Indian sweet; the chocolate center gives it a modern twist that both kids and adults love.
  
• Minimal ingredients, big payoff: full-fat milk/khoya, milk powder, sugar and chocolate — pantry-friendly and fast.
  
• Great for festivals & gifting: looks premium, stores well for a few days, and travels safely when packed right.
  

Quick cuisine note

Peda (or peda) is a traditional North Indian milk-based sweet often made during festivals, pujas and celebrations. This version keeps that rich milk foundation but adds a chocolate core — perfect for families who want a balance of heritage and indulgence.

Ingredients Breakdown

• Khoya (unsweetened) — the backbone: concentrated milk solids that give that classic peda texture and dairy depth.
  
• Full-fat milk + milk powder — milk powder speeds thickening and helps bind; milk keeps it moist.
  
• Sugar — balances and caramelizes slightly for color and flavor.
  
• Ghee — adds shine, richness and helps the mixture come together without sticking.
  
• Cooking chocolate — the molten center; choose a good-quality cooking or couverture chocolate for best melt and flavor.
  
• Rose essence — subtle floral lift that makes the peda taste festive (optional but recommended).
  

Vegan Swap 🌿: Make a vegan version by using full-fat coconut milk + coconut cream in place of milk/khoya (or use store-bought vegan khoya), swap ghee for coconut oil, and choose vegan dark chocolate for the center. Add a drop of rose water for authenticity.

The method — in plain kitchen talk

First, you’ll gently warm milk and khoya together so they start melting into one creamy mass. Keep the heat low — this is where patience pays off. Once the solids and milk mingle, stir in milk powder; it thickens the mixture and helps it reach that perfect peda dough stage. Add sugar and continue to cook until the mixture leaves the sides of the pan and forms a soft dough. Finish with a spoonful of ghee and rose essence for aroma.

When the mass is cool enough to handle (but still warm and pliable), shape small discs, drop a piece of chopped chocolate in the middle and seal into a ball. Press lightly and top with an almond or pistachio for presentation. Chill briefly to set the chocolate center (if you like them slightly set) or serve at room temperature for a gooey center.

Cook’s cues: you’re looking for a thick, glossy mass that’s soft but holds shape. If it’s too wet, cook a little longer; if it’s crumbly, gently knead a teaspoon of warm milk or ghee in.

Pro Tip 💡: Use a heavy-bottomed non-stick pan and keep the flame low. Stir constantly to avoid burning; when the mixture starts releasing from the pan and forms a soft, pliable dough, you’re done. Doing this on medium-high is the fastest way to scorch the bottom and lose the silky texture.

Texture & flavor notes

• Soft, fudgy exterior — thanks to khoya + milk powder.
  
• Gooey center — use good-quality chocolate; it’ll melt into the warm peda.
  
• Aromatic finish — rose essence or cardamom (if you prefer) brightens the richness.
  

What goes along with Doodh Peda with Chocolate

• Hot chai (cardamom or masala) — contrasts the sweet, creamy bite.
  
• Assorted mithai box — include a few plain pedas or kaju katli for balance.
  
• Gifting idea — box them in pleated paper cups and tie with a ribbon for Diwali or festival gifting.
  

How to serve

Serve at room temperature for the molten chocolate center, or slightly chilled if you prefer the chocolate to be just soft. Garnish each peda with a slivered almond, pistachio, or a few saffron strands for an elevated look.

Packing & storage

• Room temperature: 1–2 days in an airtight box (cool, dry place).
  
• Refrigerator: up to 7 days — bring to room temperature before serving for best texture.
  
• Travel tip: place pedas in paper cups and stack in a rigid box to avoid smashing. If shipping, include a small insulated pack in warm weather.
  

Party & bulk prep

• Scale safely: multiply ingredients linearly, but increase cooking vessel size — cook in batches if needed.
  
• Make-ahead: prepare the peda mixture a day ahead and shape the next day. Keep the mixture airtight in the fridge; warm slightly before shaping.
  
• Gift jars: shape pedas, chill to set, then pack 10–12 per box with parchment layers.

Other Related Recipes You Might Like:-

• Dry Fruit Ladoo — festive laddoos made with nuts and dates — rich and wholesome.
• Rava Coconut Ladoo — melt-in-mouth laddoos with semolina and coconut — perfect festive treat.
• Makhana Ladoo (High Protein Laddu) — crunchy and healthy makhana-based laddoos — ideal for celebrations.
• Moong Dal Halwa — indulgent ghee-roasted halwa with rich lentil flavor — festive favorite.
• Chakkarai Pongal (Sweet Pongal) — classic South Indian jaggery-sweetened rice dessert.
• Rice Kheer — creamy rice pudding flavored with cardamom and nuts — traditional festive dessert.
• Banana Ada — steamed banana-filled rice parcels — Kerala-style sweet treat.