Nutella Peda
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup mawa (210 grams, also know as khoya (dried milk solids))
- 1/4 cup + 2 tablespoons nutella (or any hazelnut spread of choice)
- 1 tablespoon milk (I used whole milk)
- splash vanilla extract
- pinch salt
Method
- To a pan on medium heat, add mawa and roast for 1 to 2 minutes on medium heat. Then add the nutella along with milk, splash of vanilla and salt and mix. Lower the heat to low.
- Keep stirring on low heat and the mixture will begin to bubble and start to thicken around the 5 minute mark.
- After cooking on low heat for around 13 to 14 minutes, the mixture will leave the sides of the pan. It will have a molten lava like consistency at this stage (see picture above). This is the right stage to stop cooking. If you cook further, the pedas might turn out chewy.
- Remove pan from heat and transfer the mixture to a greased bowl or parchment paper. Let the mixture cool down a little then roughly divide the mixture into small portions (10-12) and then place this in the fridge for 30 minutes. You will not be able to shape these into pedas at this time so chilling them for 30 minutes makes it easier to shape them.
- After 30 minutes are up, take the mixture out of the fridge and shape the pedas. You can either shape them into round shapes using your hands or use a mold to give them beautiful shapes. I was able to get 12 pedas out of this mixture. Keep them refrigerated and consume within 3 days for best results.