Chocolate peda/chocolate mawa peda is perfect to grace your festive sweet platter this Diwali! Make some and spread the love & sweetness with friends and family through these delicious Chocolate Indian milk fudge.

Chocolate Peda Recipe {With Milk Mawa Powder} - 1

This chocolate peda is just a variation of the regular peda made with mawa (evaporated milk solids) with the addition of cocoa powder. It is creamy, chocolaty, rich and just melts in the mouth. You can use the same recipe to make burfi instead, simply spread the mixture in a greased plate up to 1/2 inch in height. Let it cool and cut into pieces.

Chocolate Peda Recipe {With Milk Mawa Powder} - 2

Keeping this post short. I’d like to wish all my readers a joyous Diwali & a prosperous New year in advance. May this year bring you lots of happiness. Due to unforeseen circumstances, I have to take a break. I’ll be back soon, hopefully! I intended sharing a lot of sweets this Diwali, I had some pictures taken, but unfortunately, I won’t be able to share them, I hope I can do so next Diwali!

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  • IF YOU LIKE THIS EASY CHOCOLATE PEDA, YOU MAY ALSO LIKE THESE DIWALI RELATED SWEETS AND SNACKS

  • STEP BY STEP INSTRUCTIONS TO MAKE CHOCOLATE PEDA WITH MILK MAWA POWDER

  • HOW TO MAKE CHOCOLATE PEDA?

  • Chocolate Peda Recipe {With Milk Mawa Powder}

  • Rava laddoo

  • Non-deep fried poha chivda

  • Quick badam pista burfi

  • Kesar peda

  • Karanji

  • Shankarpali

STEP BY STEP INSTRUCTIONS TO MAKE CHOCOLATE PEDA WITH MILK MAWA POWDER

1.Heat ghee in a non-stick pan. Once the ghee is warm, add in the milk, mawa powder, cocoa powder, sugar & stir continuously to break any lumps.

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2.The mixture will start bubbling. Keep stirring on medium-low heat and scraping the sides to prevent the milk mixture from sticking at the bottom of the pan.

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3.After 10 -15 minutes, the mixture will almost form a dough. Pinch a small mixture and roll between your fingers to see if you can form a round smooth ball. be careful as the mixture is very hot. If you can form a ball, then switch off the heat, transfer the dough to a plate. If the mixture is still sticky then continue cooking for another 3-5 minutes on low heat.

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4.Once it is warm enough to handle, make peda’s with greased hand. Make a small dent in the peda with the tip of your finger, fill it with slivered pistachios or nuts of your choice. Place it on a parchment paper and let it air dry for a few hours. Store in an airtight container. It stays good for about 2 days. If you are storing for longer, refrigerate it.

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HOW TO MAKE CHOCOLATE PEDA?

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Chocolate Peda Recipe {With Milk Mawa Powder}

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

  • 1 & 3/4 cups milk-mawa powder, or 100 grams khoya, grated or crushed
  • 3/4 cup whole milk
  • 1 & 1/2 tbsp cocoa powder sifted
  • 1/2 cup sugar, adjust as per desired sweetness
  • 1 tbsp ghee
  • 2-3 tbsp slivered pistachios

Instructions

  • Heat ghee in a non-stick pan. Once the ghee is warm, add in the milk, mawa powder, cocoa powder, sugar & stir continuously to break any lumps.
  • The mixture will start bubbling. Keep stirring on medium-low heat and scraping the sides to prevent the milk mixture from sticking at the bottom of the pan.
  • After 10 -15 minutes, the mixture will almost form a dough. Pinch a small mixture and roll between your fingers to see if you can form a round smooth ball. be careful as the mixture is very hot. If you can form a ball, then switch off the heat, transfer the dough to a plate.If the mixture is still sticky then continue cooking for another 3-5 minutes on low heat.
  • Once it is warm enough to handle, make peda’s with greased hand. Make a small dent in the peda with the tip of your finger, fill it with slivered pistachios or nuts of your choice. Place it on a parchment paper and let it air dry for a few hours. Store in an airtight container. It stays good for about 2 days. If you are storing for longer, refrigerate it.
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I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Take care & be safe! Hope to see you guys soon 🙂

Love,

Freda

Chocolate Peda Recipe {With Milk Mawa Powder} - 11

Chocolate Peda Recipe {With Milk Mawa Powder}

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

  • 1 & 3/4 cups milk-mawa powder, or 100 grams khoya, grated or crushed
  • 3/4 cup whole milk
  • 1 & 1/2 tbsp cocoa powder sifted
  • 1/2 cup sugar, adjust as per desired sweetness
  • 1 tbsp ghee
  • 2-3 tbsp slivered pistachios

Instructions

  • Heat ghee in a non-stick pan. Once the ghee is warm, add in the milk, mawa powder, cocoa powder, sugar & stir continuously to break any lumps.
  • The mixture will start bubbling. Keep stirring on medium-low heat and scraping the sides to prevent the milk mixture from sticking at the bottom of the pan.
  • After 10 -15 minutes, the mixture will almost form a dough. Pinch a small mixture and roll between your fingers to see if you can form a round smooth ball. be careful as the mixture is very hot. If you can form a ball, then switch off the heat, transfer the dough to a plate.If the mixture is still sticky then continue cooking for another 3-5 minutes on low heat.
  • Once it is warm enough to handle, make peda’s with greased hand. Make a small dent in the peda with the tip of your finger, fill it with slivered pistachios or nuts of your choice. Place it on a parchment paper and let it air dry for a few hours. Store in an airtight container. It stays good for about 2 days. If you are storing for longer, refrigerate it.

Mawa cake is a moist, dense, decadent and delicious Indian cake. It is not overly sweet and makes for a perfect accompaniment along with your tea or coffee!

Mawa Cake - 12

Hi guys! Hope everyone is doing great! I’m back after an unexpected mini hiatus. I’ve missed blogging but I also feel super refreshed after the little break. Another break is not very far off but this time I’ll definitely be scheduling some posts.

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Mawa cake is amongst the popular Indian cake recipes , an absolute must-have on the menu of every Irani/Parsi cafe/bakery. It is dense, moist and buttery.

  • WHAT IS MAWA?
  • HOW TO MAKE MAWA CAKE?
  • ENJOYED THIS MAWA CAKE? HERE ARE SOME INDIAN CAKE RECIPES FOR YOU TO TRY
  • STEP BY STEP INSTRUCTIONS TO MAKE INDIAN MAWA CAKE
  • HOW TO MAKE MAWA CAKE?
  • Mawa Cake | How To Make Mawa Cake

WHAT IS MAWA?

For the uninitiated, mawa is nothing but milk solids, left behind by heating the milk on low heat for hours until all the moisture is evaporated. This resultant dough left behind is mawa or khoya or khoa- milk solids which are used practically for most Indian sweets and savory dishes like the basic white gravy in Punjabi cuisine.

I’ve shared a few Indian sweet recipes using mawa powder in my earlier posts, like this kesar (saffron) peda , mango mawa burfi , and chocolate mawa peda . In terms of savory dishes, I’ve used little milk mawa powder to make this delicious methi matar malai paneer .

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HOW TO MAKE MAWA CAKE?

This is a pretty simple and basic cake recipe , infused with mawa, flavored with cardamom or nutmeg and topped with nuts, usually cashew nuts & almonds. This is super rich and also so addictive at the same time. It’s not difficult to sight patrons feasting on some mawa cake or a plate of bun maska along with a cup of chai at these dwindling, old world charm Irani cafes.

Even the mawa cakes at Merwans in Andheri, a Mumbai suburb and B. Merwan in Grant Road, sells like hotcakes. A trip to Mumbai would be incomplete without having a mawa cake from one of these famous cafes/stores.

We had an Irani cafe next to our college, St. Xavier’s in Mumbai, and so a trip to this cafe would inevitably happen every now and then 😀 Oh the bread pudding and baked custard was to die for too! So so good!

You know how some things are outrageously downright delicious and they don’t make the best-photographed food? In my opinion, this mawa cake fits that category. It may look ordinary, but let me tell you, it is one of the best cakes you will ever have! It requires no frosting, is best eaten as is 🙂 So good that you won’t mind eating it for breakfast or dessert, perfect with tea or coffee 😀

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So how do you go about making one of the best tea time cakes ever? I simply added mawa to my basic, fail-proof vanilla cake , to yield a delicious mawa cake. Worked like a charm and taste just like the Parsi mawa cakes. Everyone at home attests to this!

Truth be told, I can happily buy dozens of mawa cupcakes from these bakeries. There are none where I live, but thanks to that adversity I learnt to bake my own mawa cake, which I can make and relish anytime!

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This recipe is for mawa cake with eggs.

I’ve experimented with countless eggless versions using yogurt and heavy cream. Whilst the cake tasted phenomenal and just like the ones with eggs, the cake sank a little every single time. Not a lot, but yes a little.

I don’t like to share recipes that I’m not happy with or aren’t foolproof. So the eggless version would just have to wait for a little longer probably. My next experiment would be to try it with condensed milk in lieu of eggs!

Honestly, if you don’t mind the little bit of cake sinking, then please go ahead and bake this cake, there’s no compromise on taste at all. Simply substitute the eggs with 1/2 cup non-sour yogurt.

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One of the eggless versions, using yogurt.

Turn on the oven, gather these ingredients and let’s get baking, folks! This is the best mawa cake recipe, bakery style and I’m sure you will fall in love with it too 🙂

ENJOYED THIS MAWA CAKE? HERE ARE SOME INDIAN CAKE RECIPES FOR YOU TO TRY

  • Egg-free Orange cupcakes
  • Eggless Mango semolina cupcakes
  • Baath cake (Goan coconut and semolina cake)
  • Tutti frutti loaf cake
  • Eggless Mango loaf cake
  • Eggless Marble cake
  • Rava Cake

STEP BY STEP INSTRUCTIONS TO MAKE INDIAN MAWA CAKE

1.Preheat the oven to 350 F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.

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2.In a medium mixing bowl, sieve flour, baking powder and baking soda and cardamom powder. Add salt, whisk the dry ingredients until well combined. Set aside. Also, grate the mawa and set aside.

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3.In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.

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4.Add grated mawa, continue beating on medium speed until light and fluffy, about 2-3 minutes.

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5.Add in the eggs next, one at a time, continue beating on medium-high speed.

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6.Now reduce to the lowest possible speed. Alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ).

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7.Transfer the batter to the prepared baking tin, sprinkle the slivered pistachios on top of the batter.

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8.Bake in the middle rack, for about 40 – 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Do not overbake or else you will end up with a dry cake. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.

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NOTE

Update- A reader, Shahin, tried this recipe by substituting mawa with 100 grams of milk powder, and she says it was just as good as the regular mawa cake. So if you have a hard time finding mawa you can use milk powder.

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HOW TO MAKE MAWA CAKE?

mawa cake - 29

Mawa Cake | How To Make Mawa Cake

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml, make sure all ingredients are at room temperature.

  • 1.5 cups all-purpose flour, spooned and leveled 214 grams
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp elaichi powder (green cardamom powder)
  • 1/4 tsp salt
  • 1/2 cup butter 113 grams
  • 1 cup fine granulated sugar or castor sugar, 210 grams
  • 2 large eggs
  • 1 cup grated or crumbled mawa 100 grams
  • 1/2 cup milk 125 ml
  • 3 tbsp slivered pistachios or any other nuts

Instructions

  • Preheat the oven to 350 F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
  • In a medium mixing bowl, sieve flour, baking powder and baking soda and cardamom powder. Add salt, whisk the dry ingredients until well combined. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
  • Add grated mawa, continue beating on medium speed until light and fluffy, about 2-3 minutes.
  • Add in the eggs next, one at a time, continue beating on medium-high speed.
  • Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVER MIX).
  • Transfer the batter to the prepared baking tin, sprinkle the slivered pistachios on top of the batter.
  • Bake in the middle rack, for about 40 - 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Do not overbake or else you will end up with a dry cake. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and coo

Notes

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I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Regards,

Freda