Name: Chocolate & raspberry peda recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10
Ingredients: Condensed milk - 1 tin (200 grams); Milk powder - 1 tablespoon; Milk - 1/2 cup; Ghee - 1 tablespoon; Cornflour - 1 teaspoon; Lemon juice - 2 tablespoon; Cocoa powder - 1.5 teaspoon; Raspberry coulis - 2 teaspoon

ABOUT Chocolate & raspberry peda RECIPE

Bring out a sweet and unusual twist in the traditional peda and delight your guests with this. A chocolate peda with a raspberry twist.

Ingredients Serving: 10

Condensed milk - 1 tin (200 grams)
Milk powder - 1 tablespoon
Milk - 1/2 cup
Ghee - 1 tablespoon
Cornflour - 1 teaspoon
Lemon juice - 2 tablespoon
Cocoa powder - 1.5 teaspoon
Raspberry coulis - 2 teaspoon

Instructions

INGREDIENTS : CONDENSED MILK - 1 TIN CORNFLOUR - 1 TSP MILK - 1/2 CUP LEMON JUICE - 2 TBSP GHEE - 1 TBSP MILK POWDER - 1 TBSP COCOA POWDER - 1.5 TSP RASPBERRY COULIS - 2 TSP
Mix everything together in a pan except the cocoa powder and raspberry coulis.
Take 1/4 th of the batter into another smaller pan. Add the 2 tsp of raspberry coulis into it. Mix and cook on a low flame.
Add 1.5 teaspoon of cocoa powder into the bigger pan. Mix and cook the paste on a low flame.
Once the batter starts leaving the sides of the pan, and is cooked thick enough, switch off the flame and the let the batter cool.
Similarily cook the cocoa batter until it leaves the sides of the pan and is thick enough. Let it cool.
Divide the raspberry batter into small balls whereas the cocoa batter into a little bigger sized balls.
Take a cocoa ball and flatten it. Put the raspberry ball in it and reshape them into a round ball.
After reshaping it well, press the ball with a peda stamp.
Do the same for rest of the batters.

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