Ingredients and Method to make Chocolate pedha
1 and 1/4 cup of sweetened condensed milk (one 14 oz can)
1 and 1/4 cup dry milk/ milk powder (I used carnation brand)
1 and 1/2 Tbsp unsweetened cocoa powder
3 and 1/2 Tbsp clarified butter + a little extra to grease hands (ghee/nei)
Optional garnish
a few slivers of almond
In a microwave safe glass bowl mix together all the ingredients thoroughly.
Place in microwave and heat on high in 1 minute increments for 3 minutes and 30 seconds, making sure to stir the mixture every minute. To check if done, cool the mixture slightly and if you are able to roll a little of the mixture between your fingers you know it is done. Try not to overcook the mixture too much as it will result in hard pedhas. Allow the mixture to cool a little until it is touchable.Grease palms and roll into a small ball, flatten gently and press with the thumb at the center to make a little dent. Proceed with the rest of the mixture in the same manner. Garnish with slivers of almond if using.
This recipe yields approx 20 med/ large pedhas. The yield will depend on the size of pedhas.
Store pedhas in an airtight container. It does not require refrigeration if used within 2 to 3 days .
Notes:
My microwave strength is 1000 watts, so if yours is more powerful you will need to microwave it for lesser time and if yours has less strength it will take a little more time.
Also the milk powder I use has a very fine texture, if you have one that has a granular texture, give it a turn in the blender/ mixer/ spice grinder so that it is a little more fine.
1 and 1/4 cup of sweetened condensed milk (one 14 oz can)
1 and 1/4 cup dry milk/ milk powder (I used carnation brand)
1 and 1/2 Tbsp unsweetened cocoa powder
3 and 1/2 Tbsp clarified butter + a little extra to grease hands (ghee/nei)
Optional garnish
a few slivers of almond
In a microwave safe glass bowl mix together all the ingredients thoroughly.
Place in microwave and heat on high in 1 minute increments for 3 minutes and 30 seconds, making sure to stir the mixture every minute. To check if done, cool the mixture slightly and if you are able to roll a little of the mixture between your fingers you know it is done. Try not to overcook the mixture too much as it will result in hard pedhas. Allow the mixture to cool a little until it is touchable.Grease palms and roll into a small ball, flatten gently and press with the thumb at the center to make a little dent. Proceed with the rest of the mixture in the same manner. Garnish with slivers of almond if using.
This recipe yields approx 20 med/ large pedhas. The yield will depend on the size of pedhas.
Store pedhas in an airtight container. It does not require refrigeration if used within 2 to 3 days .
Notes:
My microwave strength is 1000 watts, so if yours is more powerful you will need to microwave it for lesser time and if yours has less strength it will take a little more time.
Also the milk powder I use has a very fine texture, if you have one that has a granular texture, give it a turn in the blender/ mixer/ spice grinder so that it is a little more fine.
