Choco Diya Peda with caramel sauce Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
This hand-made caramel sauce has so many ways to use! It is so versatile that can be used for dipping, drizzling over ice cream, or served on top of other decadent desserts.
Here is the best “Choco Diya Peda with caramel sauce” recipe we have found so far. This is gonna smell and look delicious.
Ingredients of Choco Diya Peda with caramel sauce
- It’s For of Peda-.
- It’s 1 cup of milkmaid.
- Prepare 1 cup of milk powder.
- It’s 2 tablespoons of ghee.
- Take 3-4 tbsp of cocoa powder.
- Make ready FOR of Caramel Sauce.
- Make ready 1/2 cup of sugar.
- You need 2 Tsp of butter.
- Make ready 4-5 tbsp of milkmaid.
- You need For of Garnishing–.
- Make ready As required of Roasted sesame seeds.
- Prepare Few of Sliced almonds.
A wide variety of choco peanut options are available to you, such as processing type, feature, and certification.This cremeux with chocolate recipe is a chocolate dessert recipe with easy caramel sauce.Drizzle with caramel sauce, sprinkle over the praline crumbs and decorate with shards of praline alongside.Meanwhile, for the caramel sauce, melt the butter in a medium saucepan and add the sugar.
Choco Diya Peda with caramel sauce instructions
- Take a microwave safe bowl. Add in ghee, milkmaid, milk powder and cocoa powder. Mix all the ingredients very well and micro for 3 minutes in high power. Stir in Between once..
- When it's done stir again. Rub some ghee on Your palm and make small balls from the peda dough. Shape the balls into diya and keep aside to set. Coat the edges with sesame seeds..
- For caramel sauce heat a nonstick pan and add 1/2 cup sugar. When sugar starts melting add butter. When sugar and butter mixed well add the milkmaid and make a semi thick sauce..
- Finally when the sauce comes to room temperature pour in the diyas. Add sliced almonds at the sharpe edge of diyas..
Pour around a tablespoon of caramel sauce into the bottom of six small ramekins, and swirl it around a little to coat the bottom.Distribute the chocolate mixture evenly between the ramekins on top of the caramel sauce.Place the ramekins in the fridge for around half an hour, before adding a pinch of.
Cook until the sugar has dissolved.Drizzle the caramel and chocolate sauces around the fondants on individual dessert plates.Serve with the ice cream and chocolate mint.The homemade coconut caramel sauce will continue to thicken overnight.Use it as you'd use caramel sauce.
