Love fusion desserts? Then you will love these recipes, that turn traditional mithai into richer and sweeter versions using chocolate. These Indian sweets recipes are perfect for any celebrations that you can gift or prepare for the guests, for your next party, festive celebration, or just plain entertaining. Anyone with a sweet tooth and a weakness for chocolate will instantly love all of these special sweets below. If you are looking for jaggery sweet recipes we also have a special mithai that combines the goodness of chocolate and jaggery!
Chocolate Modak (Makes 15 Modaks)
Ingredients
- - 120 ml milk
- - 1 tbsp ghee (+1 tsp for greasing)
- - 350 gm milk powder
- - 1 tbsp Cadbury Cocoa Powder
- - 100 gm sugar (adjust to taste, don’t use all at one go)
- - 120 gm Cadbury Bournville Dark Chocolate
Instructions
- Take a heavy bottom sauce, and heat the one tablespoon of ghee, on medium flame. Let the ghee melt and release its aroma, then pour milk into the pan and bring to a boil.
- Add milk powder, cocoa powder, and sugar and mix until all are incorporated and sugar melts. Add the dark chocolate next and cook until melted.
- Constantly stir the mixture for around five to seven minutes until it starts to form a soft dough. Turn off the heat when the mixture starts releasing from the sides of the pan.
- Scrape into a heatproof plate and let it cool until warm to the touch. Once warm, knead it for a few minutes.
- Use ghee to grease the Modak mold and close it. Add the chocolate dough into the mold and press to seal Modaks.
- Unmold and repeat until all of the dough is done.
Chocolate Sandesh (Makes 20 pieces)
Ingredients
- - 350 gm paneer
- - 120 gm milk powder
- - 3 tbsp dark chocolate, grated
- - 75 gm sugar
- - 3 tsp Cadbury Cocoa Powder
- - ½ tsp vanilla essence
- - To decorate: Pistachios, chopped
Instructions
- Take a plate, add paneer, milk powder, dark chocolate, sugar, and cocoa powder, and use your hands to knead. Get a uniform and smooth mixture.
- Take a nonstick pan and heat on low flame, then add the paneer mixture, stirring continuously, cooking until it leaves the sides of the pan and starts to resemble a dough.
- Remove from heat, making sure the mixture has some moisture content in it and is not dry and crumbly.
- Mix the vanilla essence into it and knead to get a smooth consistency. Pinch ball-sized portions and roll the mixture into small balls.
- Use a sandesh mold to shape them or use your hands to flatten, after adding pistachios in the middle.
- Serve the chocolate sandesh immediately or pop into the refrigerator for later.
Chocolate Burfi (Serves 16)
Ingredients
- - 600 gm mawa or khoya, grated
- - 180 gm sugar
- - 1 tsp rose water
- - 1 tsp vanilla extract
- - 2 tbsp Cadbury Cocoa Powder
- - 1 tsp ghee, to grease
- - A handful of pistachios, chopped
Instructions
- Use fresh mawa, preferably, and grate into a heavy-bottom nonstick pan. Keep the pan on low heat, stirring constantly. Once it’s warm enough, add the sugar, and rose water. Remove from heat when the mawa starts to leave the sides of the pan and turns thick.
- Let the mawa cool, then grease your fingers, pinch out a portion, and roll it into a small ball mixture. It should hold shape and be non-sticky, if not cook for a minute or two more.
- Divide the mawa into two parts, between two greased baking trays, and smoothening both out to have a uniform mixture.
- To one tray add the cocoa powder, and vanilla extract to the other tray. Use a spatula to mix well for a smooth and uniformly mixed mithai.
- Pick either burfi and add the other layer carefully over its top. Press down carefully to fuse the two layers, sprinkle the chopped nuts, and smooth the top.
- Freeze the burfi for 10-15 minutes to set, then cut it into your desired shapes.
Chocolate Mysore Pak (Serves 4)
Ingredients
- - 180 gm gram flour (besan)
- - 60 gm Cadbury Cocoa Powder
- - 235 gm jaggery
- - 150 ml water
- - 180 ml ghee, melted
- - 1 tbsp pistachios, minced
Instructions
- Grease a standard-size baking tray with ghee and set aside.
- Take a nonstick pan, and dry roast the gram flour until it releases a sweet aroma. Add the cocoa powder, then the ghee, and mix well to get rid of any lumps.
- In a separate pan, pour water, add the jaggery to it, and bring to a boil, until it reaches a one-string consistency.
- Pour the jaggery syrup into the besan pan and mix to combine.
- Sprinkle the pistachios and cook for a few minutes.
- Once all mixed, turn off the heat and transfer to the greased baking tray.
7. Let the heat go down, then cut into your desired shapes.