Indian desserts on their own are so amazing that you wouldn’t want to make any changes to their flavors. However, they also make for amazing canvases for experimentation. On this World Chocolate Day (July 7), we dare you to be a little adventurous and playful in the kitchen. So, why not get your chef’s hat on and try fusing some classic Indian desserts with chocolate? Here are some chocolate dessert recipes
Chocolate Barfi
Ingredients:
- 380 gm condensed milk
- 129 gm sugar
- 90 gm Cadbury Cocoa Powder
- 120 gm chopped cashews
- 3 tbsp ghee
Instructions:
- In a saucepan, heat the ghee, condensed milk and sugar. The mixture will thicken in about 3 to 5 minutes.
- Then pour half of the liquid into a greased thali and spread evenly using a spatula. Let it sit in the freezer to instantly solidify.
- In the remaining half, add cocoa powder and chopped cashews. Mix well to incorporate the cocoa.
- Take out the thali, pour the chocolate mixture and pop it into the fridge for a bit.
- Then using an extremely sharp knife, cut into diamonds or squares.
Chocolate Sandesh
Ingredients:
- 100 gm Cadbury Dairy Milk Chocolate
- 475 gm chhena
- 120 gm powdered sugar
- 60 gm pitted and chopped dates
- 1 tbsp salted butter
- 1-2 tbsp chopped pistachios
Instructions:
- You can make the chhena at home but to cut short the cooking process, it’s best to go with the store bought one.
- Chop the chocolate into fine shards, then put it in a bowl along with butter. Microwave in 30 second intervals to melt the chocolate. Mix well and let it cool down.
- Then whip the chocolate sauce and chhena together until well combined. Ensure that it’s not grainy but smooth.
- Add this to a heavy bottomed pan along with chopped pistachios and cook.
- Keep cooking until you get a dough.
- Transfer it into a ghee lined thaali and let it be cool to touch.
- Roll out the sandesh into balls and press in the middle. Do this until you finish the entire batter. You can also place a whole pistachio in the middle as garnish.
Chocolate Sheera
Ingredients:
- 485 gm wheat flour
- 120 ml ghee
- 180 gm jaggery powder
- 60 gm Cadbury Cocoa Powder
- 240 ml water
- 240 ml milk
Instructions:
- Toast the wheat flour along with some ghee in a pan until roasted and fragrant. The flour will become slightly dark after toasting.
- Meanwhile, heat the water in a saucepan or in a kettle. Do the same with the milk.
- Mix both and slowly add this mix into toasted flour. Use a whisk to remove any lumps.
- Lastly, fold in the jaggery, mix to combine well, and then add the cocoa powder.
Chocolate Gulab Jamun
Ingredients:
- 295 gm sugar
- 295 ml water
- 160 ml honey
- 90 gm milk powder
- 90 gm flour
- 60 ml milk
- 55 gm finely chopped chocolate
- 6-8 saffron threads
- 1 ½ tbsp melted butter
- 1 tsp cardamom powder
- ¼ tsp baking soda
- 30 gm chopped pistachios
Instructions:
- In a pan, add water, sugar, and honey, along with saffron to create the gulab jamun syrup. Bring it to a boil, then simmer and let it slightly thicken. Set aside to cool.
- To make gulab jamuns, add milk powder, flour, and baking soda in a large bowl. Then add melted butter, milk powder and chocolate shards.
- Mix and knead into a dough and form the gulab jamuns. They can be as big or small as you like.
- Place them on a plate and cover them with a damp towel, then heat the oil and fry until dark brown.
- Dunk these in the prepared sugar syrup and let them soak it in for about 2-3 hours or longer. Garnish hot or cold with a sprinkle of chopped pistachios.