Chocolate Suji Halwa: A Rich and Easy Recipe

Suji halwa is an Indian favorite, made with semolina, sugar and ghee, all of which are staples in most Indian kitchens. It’s delicious and comforting, and often enjoyed during festivals, special occasions, or even just as a way of beating the winter chill. It’s also often served as Prasad in temples. It can also be called sheera or rava kesari, depending on which part of the country you are in. Semolina halwa has been a part of Indian kitchens for centuries now, always delighting people.

So why not make the eating experience more adventurous and fun by adding chocolate to this dish? The richness and creaminess of chocolate is going to impact not just the flavor but also the texture of the halwa. The halwa is hearty and rich, while the chocolate is decadent and soft. The slight bitterness of the chocolate is balanced by the sweetness of the halwa, giving it a well-rounded flavor. Together, the chocolate Suji halwa will create an explosion in the mouth with each bite.

The recipe for the chocolate Suji halwa outlined below elevates the halwa by combining it with not just chocolate but also some tempting aromatic spices that will add more depth to the flavor. Common flavors include cardamom, saffron and nuts. And of course, all their aromas create a delicious unity of smell together. So, here’s our take on this adventurous dish:

Ingredients

For the Halwa

• ½ cup semolina (suji/rava)
• ¼ cup ghee (clarified butter)
• ½ cup sugar (adjust according to taste)
• 1 ½ cups milk (or water)
• ¼ cup cocoa powder (unsweetened)
• 50 grams dark chocolate (chopped or grated)
• 1 teaspoon vanilla extract
• ½ teaspoon cardamom powder (optional but recommended)
• ¼ teaspoon cinnamon powder (optional, for extra warmth)
• 2 tablespoons chopped nuts (almonds, cashews, pistachios)
• 1 tablespoon raisins (optional)

For Garnishing

• Dark chocolate shavings
• Crushed nuts
• A drizzle of condensed milk (optional)

Method

• Place the semolina in a pan on low flame. Roast it till excess moisture evaporates.
• Then add ghee to it and continue to roast on low heat, stirring continuously.
• After about 10 minutes of roasting, the semolina should turn golden brown and have a nutty aroma. Make sure not to overcook or it will burn.
• While it roasts, heat milk or water in another pan. It should become warm but not come to a boil.
• Add cocoa powder to the liquid and whisk well to ensure there are no lumps.
• Now slowly pour the cocoa liquid into the pan, stirring continuously. Be gentle or the liquid may splatter and burn you. Keep stirring as you add it in.
• Now turn the heat up to medium and keep stirring. Let it cook till the semolina absorbs the liquid completely.
• Add the sugar and mix until it dissolves completely.
• Chop the chocolate and add it to the bowl. Also add in the vanilla extract. Stir until the chocolate has melted and amalgamated with the halwa completely. It should have a rich, velvety texture.
• Sprinkle the cardamom powder and cinnamon powder and mix gently.
• Add chopped nuts and raisins and mix them well. Fold the mixture to ensure the nuts are distributed evenly.
• Let the halwa cook for another few minutes till it has reached the proper halwa consistency.
• Then turn off the heat and let the halwa sit for a minute or two.
• Then transfer spoonful into bowls. Garnish with dark chocolate shavings, crushed nuts, a drizzle of condensed milk, or anything else you want to add.
• The chocolate halwa can be served warm or chilled, as you prefer. It can be offered to guests alongside hot tea or coffee. If serving cold, pair it with vanilla or chocolate ice cream. There’s a lot of room for experimentation in terms of pairings that you can serve the halwa with. It all depends on how adventurous you want to get with it.

Remember, this isn’t just a fusion recipe for a chocolate Suji halwa, it’s an experience. This is the type of recipe that combines the richness and nostalgia of Indian sweets with the temptation of the chocolate. It’s a unique and special recipe, one that’s worth trying and sharing with loved ones. The most important thing to remember is that the recipe is an experiment in itself, so don't be afraid to add more to it and play around with it. Have fun with the recipe and tweak it to suit your personal preferences and tastes. And enjoy!