Dairy Milk Silk Chocolate Peda With Almonds And Cashews Recipe

Directions

Break the Dairy Milk Silk Chocolate into pieces and melt it using a double boiler method or microwave it for 15-20 seconds, and keep aside.

Heat 1 tbsp ghee in a non-stick pan on low heat.

Add the condensed milk, milk powder, and powdered sugar. Mix well to avoid lumps.

Stir continuously on low flame until the mixture thickens slightly (3–5 minutes).

Pour in the melted Dairy Milk Silk and mix thoroughly.

Add cardamom powder for a hint of traditional flavor.

Add chopped almonds and cashews. Continue cooking over low heat for approximately 3–5 minutes, stirring continuously. The mixture should become thicker, form a soft dough-like mass, and begin to leave the sides of the pan. These times are estimates; use the texture as the main guide.

Once done, remove from heat and let the mixture cool for 5-10 minutes.

Grease your palms with a little ghee, take small portions, and shape into pedas. Garnish with a cashew nut on top. Serve and Enjoy.

Tips & Tricks

Checking When the Peda Mixture Is Ready

The mixture should be thick enough to form a soft mass and start pulling away from the sides of the pan. If it still looks runny, continue cooking over low heat while stirring. Avoid cooking for too long, as an overly dry mixture can produce firm or crumbly pedas.

Keeping the Mixture Lump-Free

Add the milk powder gradually while stirring it into the condensed milk. Use the back of a spoon to break up lumps as they form. Keeping the heat low gives the ingredients time to combine smoothly without sticking or burning.

Shaping Pedas While the Mixture Is Warm

Allow the mixture to cool until it is comfortable to handle. Lightly grease your palms with ghee to prevent sticking, and shape the pedas with gentle, even pressure. If the mixture becomes too firm, knead it briefly with lightly greased fingers before shaping.

Variations

• Pistachio pedas: Replace the almonds and cashews with chopped pistachios for a different nutty finish.
• Saffron chocolate pedas: Add a small pinch of saffron soaked in a little warm milk for a fragrant variation. Adjust the moisture carefully.
• Nut-coated pedas: Roll the shaped pedas in finely chopped almonds, cashews, or pistachios for extra crunch.
• Mixed-nut pedas: Combine different chopped nuts in the mixture or use them as a garnish for a varied texture.

Storage

Allow the pedas to cool completely before placing them in a clean, airtight container. Store them in the refrigerator for 2–3 days, as specified in the original recipe's storage guidance. Keep them chilled between servings, especially in warm weather. For serving, let the pedas sit at room temperature briefly so they soften slightly. Avoid leaving them out for extended periods because they contain condensed milk and other dairy ingredients.