Monday, September 24, 2012

Condensed Milk Chocolate Pedas

I love Indian sweets. Unfortunately in Singapore, the so called Indian sweets are a bad concoction of food colouring and sugar! But I have to say some of our sweets are soo tedious to make, and it takes many trials to get it just right. There was this one time I tried hot jalebi, it was so much work, and at the end of two hours it turned out to be soggy!
  So here is a quick and easy recipe to help you through your sugar craving moments, and it gets better with an added touch of chocolate! This recipe was adapted from Niya’s World
Condensed Milk Chocolate Pedas:
Makes  18 pedas.

  • 2 teaspoon – butter/ghee
  • 1 tin (400 g) – Milkmaid Condensed Milk*
  • 1 Tablespoon – Cocoa Powder
  • 2 tablespoon – Sugar
  • 2 teaspoon – more ghee
*I used Evaporated milk for a richer taste. 

Cooking the milk and cocoa mixture,
stirring continuously.
  • Grease a steel/glass plate with a little bit of ghee/butter.
  • In a non-stick pan, heat the 2 teaspoons of butter/ghee, on a medium flame.
  • Add the condensed milk along with the cocoa powder and sugar. Mix well
  • Stir continuously for 20-22 minutes on a low flame, or until the mixtures thickens and leaves the sides of the pan.
  • Pour the cooked mixture into the greased steel/glass plate and keep aside to cool completely, about half an hour.
  • Apply the remaining ghee on both palms and shape the cooled mixture into small balls/pedas.
  • Garnish with slivered almonds or cashews.
  • Store in the refrigerator,  for up to a week.

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