Chocolate Diya Peda (Edible Diwali Craft)
Milk powder pedas with cocoa, shaped like diyas with almond flames. Microwave-friendly and perfect as a kids Diwali kitchen activity.
Equipment
- Microwave-safe bowl
- Non-stick pan (optional, for stovetop method)
Ingredients
For the peda base
- 2 tbsp ghee
- 1 tin sweetened condensed milk 14 oz / about 400 g
- 1½ cups full-fat milk powder
- ½ tsp cardamom powder
- 2 tbsp unsweetened cocoa powder
For decorating
- 2–3 tbsp reserved plain peda mix from above, before cocoa is added
- Sliced almonds, for flame garnish
Instructions
Mix the base
- In a large microwave-safe bowl, combine ghee, condensed milk, milk powder, and cardamom. Stir until you have a thick, uniform paste.
- Scoop out 2–3 tablespoons of this plain mixture into a small bowl and set aside for wicks. Do not skip this step.
- Add cocoa powder to the remaining mixture in the large bowl. Mix until the cocoa is fully blended and the colour is even.
Cook in the microwave
- Microwave the chocolate mixture on high for 1 minute. Remove, stir well, and scrape the sides of the bowl.
- Repeat for a total of 4 minutes (four 1-minute cycles), stirring between each round. The mixture should thicken and start pulling away from the bowl; it will firm more as it cools.
- Meanwhile, microwave the reserved plain wick mixture for about 30–45 seconds, stirring once, until soft and pliable. Set aside.
Shape the diyas
- Let the chocolate mixture cool for at least 30 minutes at room temperature until cool enough to handle and holds shape when rolled.
- Grease your palms lightly with ghee if needed. Divide into small portions, roll each into a ball, then pinch one side into a shallow bowl shape to resemble a diya.
- Roll a tiny rope from the plain wick mixture and press onto the centre of each diya. Top with a sliced almond to look like a flame.
Serve and store
- Let shaped diyas air-dry on a plate for about 1 hour before stacking or serving. Store in an airtight container at room temperature up to 3–4 days.
Notes
If you skip the diya shape, roll the cooled mix into classic flat pedas. Same taste, less time.
Stovetop option: cook the chocolate mixture in a non-stick pan on low heat, stirring constantly, until it thickens like soft fudge (usually 6–8 minutes). Use the same reserve-and-wick steps.
High-wattage microwaves may finish in 3 minutes. Watch texture, not only the clock.
For a nut-free school party version, skip almonds and use a small golden raisin or a pinch of dried coconut as the flame.
Bring refrigerated pedas to room temperature before serving so they soften slightly.
Tried this recipe?Let us know how it was!