Gur Ka Halwa With Cocoa Flavours: A Rich And Chocolatey Festive Delight

Baisakhi is on April 13, 2025 and it’s more than just a harvest festival—it’s a day of gratitude, togetherness and feasting. Celebrating the start of the harvest season in Punjab, this day is full of bhangra performances, temple visits and traditional food and it’s spiritually significant as it commemorates the formation of the Khalsa Panth by Guru Gobind Singh Ji in 1699. Across India, you see farmers rejoicing, gurdwaras serving langar and homes filled with the aroma of festival sweets.

No Baisakhi is complete without sweets and Gur Ka Halwa with Cocoa Flavors brings a new twist to this classic. Made with the earthy sweetness of jaggery, slow cooked semolina and a hint of cocoa, this halwa combines tradition with indulgence. The comforting taste of ghee roasted wheat blends beautifully with the deep flavours of cocoa to create a dessert that’s both nostalgic and exciting. This Baisakhi, treat yourself to a bowl of warm, chocolatey Gur Ka Halwa, tradition with a new twist.

How To Make Gur Ka Halwa with Cocoa Flavors For Baisakhi

A decadent halwa that combines the deep sweetness of gur with the indulgence of cocoa.

Ingredients

• ½ cup (75g) sooji (semolina)
• 2 tbsp (30g) whole wheat flour (atta)
• ½ cup (100g) grated gur (jaggery)
• 2 tbsp (15g) cocoa powder
• 2 tbsp (30ml) ghee
• 1½ cups (375ml) water
• ¼ cup (60ml) milk
• ½ tsp cardamom powder
• 2 tbsp chopped almonds and cashews
• 1 tbsp raisins

Method

1. Heat water and gur on a low flame until the gur melts completely. Strain and keep aside.
2. Heat ghee in a heavy-bottomed pan. Add sooji and whole wheat flour, roast on low flame until golden brown and fragrant.
3. Once the mixture is fragrant, add cocoa powder and mix well. Slowly add the warm jaggery syrup into the pan while stirring continuously to avoid lumps.
4. Add milk and stir until the mixture thickens. Mix in cardamom powder, almonds, cashews and raisins.
5. Cook for 2-3 minutes until the halwa becomes soft. Garnish with extra dry fruits and serve hot as a Baisakhi treat.

Tips and Tricks to Make Gur Ka Halwa with Cocoa Flavours: A Rich and Chocolatey Festive Delight

Baisakhi is a time of joy, harvest, and traditional feasts, and no celebration feels complete without something sweet. Gur Ka Halwa has been a part of Indian kitchens for generations, symbolizing warmth and prosperity. So, here are tips will ensure you get the perfect Gur Ka Halwa with Cocoa Flavors.

Choose the Right Jaggery for the Best Flavor

Jaggery is the heart of this halwa, and its quality makes all the difference. Opt for organic, dark jaggery as it has a richer, caramel-like depth. Avoid overly processed ones, as they lack the earthy sweetness that makes this dish special.

Roast the Sooji and Atta Slowly for a Deeper Taste

The key to making a good halwa is patience while roasting. Dry roast sooji (semolina) and atta (whole wheat flour) on a low flame until they turn golden brown and release a nutty aroma. Stir continuously so that it doesn’t burn, as even slight charring can ruin the halwa.

Use Ghee Generously for Authenticity

A good Punjabi-style halwa is never made with hesitation—ghee is essential. It not only enhances the richness but also helps in roasting the ingredients evenly. If you want a slightly healthier alternative, use homemade cow ghee, which brings a traditional touch without making the halwa too heavy.

Sift the Cocoa Powder for a Smooth Mix

Since cocoa powder can sometimes form lumps, always sift it before adding to the halwa. This helps in blending it evenly with the roasted sooji and atta, ensuring that every bite has a consistent chocolaty flavour without any dry pockets. The cocoa should be stirred well to merge beautifully with the jaggery syrup.

Prepare the Jaggery Syrup Separately

Jaggery can sometimes crystallize when directly added to hot halwa, making it grainy. The best way to avoid this is to dissolve jaggery in warm water separately, strain it, and then add it to the halwa at the right stage.

Add Milk for a Richer Consistency

Instead of just using water, a little warm milk gives the halwa a more luscious feel and enhances the natural sweetness of jaggery. Full-fat milk works best, but if you want a slightly lighter version, you can use almond milk or coconut milk for an interesting twist.

Stir Constantly to Avoid Lumps

Once you add the jaggery syrup, you must keep stirring continuously to prevent any lumps from forming. The halwa will start thickening quickly, so using a wooden spoon or ladle to mix it well ensures that everything blends smoothly.