Chocolate halwa Recipe

Directions

Heat ghee in a pan, then add semolina to it and roast until it turns golden. Ensure the heat is low to prevent the semolina from burning.

Add sugar and keep the flame on low. Cook until all of the sugar dissolves and blends with the semolina and ghee mixture.

Pour milk into the semolina and sugar mixture. Cook until it starts to thicken, and everything comes together into a cohesive mixture.

Introduce Cadbury Cocoa powder and break the Dairy Milk chocolate into small pieces, adding them to the semolina while the halwa is still runny.

Continue cooking until the halwa thickens, and the fat becomes visible on the sides.

Plate it out in a bowl and garnish with chopped nuts of your preference.

Add a pinch of cardamom powder or even a dash of vanilla extract when cooking the semolina to give the chocolate halwa a more complex aromatic profile.
Increase the richness and warmth of the halwa by adding a medley of chopped nuts and dry fruits. Almonds, cashews, raisins, and even walnuts make for a great addition.
If you're a coconut fan, then why not include desiccated coconut or freshly grated coconut in your chocolate halwa? The coconut will not only give it a rich coconut taste that complements chocolate, but it will also bring a subtle chewiness to the sweet texture of the chocolate halwa.
Always serve the chocolate halwa warm for the best taste.