April is festival time in Kerala and Kollam Pooram on April 15, 2025 is one of the biggest festivals of the year. Held at the historic Asramam Maidan, this festival is famous for its elephant procession, traditional drumming and night long fireworks.
Thousands of devotees gather to seek blessings and participate in age old rituals that have been passed down for generations. And like every big festival in Kerala, sweets play a major role in the occasion.
While Kerala is famous for its coconut loaded treats and jaggery sweet dishes, adding chocolate to them is a whole new level of excitement. Imagine the richness of pal payasam with a hint of cocoa or the nuttiness of unniyappam with melted chocolate. These sweets retain the traditional essence but with a modern twist that makes them even more sinful.
Whether you are celebrating Kollam Pooram at home or just craving something sinful, these Traditional Kerala Chocolate Sweets are a must try. With ingredients like coconut, jaggery and pure cocoa, these sweets bring together the best of both worlds in a festive way.
Kollam Pooram is just around the corner and the air is filled with energy, devotion and chenda melam. As the elephants line up in their gold-plated caparisons and the sky bursts with fireworks, families gather to celebrate with traditional feasts and sweets. While Kerala sweets are known for their usage of coconut, jaggery and ghee, adding chocolate is a fascinating combination of old and new. Whether you are looking for a festival offering or just a sweet indulgence, these Kerala Chocolate Sweets will give a new twist to your celebrations.
Pal Payasam, the classic Kerala rice pudding gets a rich makeover with cocoa and dark chocolate. The traditional slow cooked rice, milk and sugar mix is infused with melted chocolate and becomes a creamy delight. Top it with roasted cashews and coconut milk drizzle for a divine Pooram feast treat.
These bite sized banana fritters are a must during temple festivals. Give them a modern twist by mixing mashed ripe bananas, rice flour, jaggery syrup and cocoa powder before deep frying in ghee. Result: Soft, chocolatey unniyappams that disappear in no time!
Traditional ada pradhaman is made with rice ada, jaggery and coconut milk. The chocolate version replaces jaggery with melted dark chocolate and a splash of cocoa powder. Slow cooked to perfection it balances the richness of chocolate with the fragrance of cardamom and coconut.
Barfis are a staple during Pooram and this one is super special. Grated coconut, condensed milk and cocoa powder is simmered together and set into fudgy pieces. Top it with chopped almonds for a crunchy nutty top.
Ela Ada, the steamed rice flour dumpling filled with jaggery and coconut gets a chocolate makeover. Replace the jaggery with a chocolate jaggery blend, wrap it in banana leaves and steam it for a dessert that’s traditional and new.
Jackfruit halwa or chakka varatti is a labor of love. Slow cooked jackfruit pulp is blended with jaggery, ghee and cocoa, to create a rich sticky halwa that melts in your mouth. This is a festive favorite in Kerala homes.
Steamed rice flour dumplings, usually filled with sweetened coconut gets a Pooram special twist. The filling is a mix of coconut, melted chocolate and cardamom, so each bite is a warm gooey surprise.
Though Mysore Pak has its roots in Karnataka, it’s widely loved in Kerala. This version uses a mix of besan, ghee and cocoa powder to create a soft chocolaty version of this classic sweet.
Beaten rice (aval) roasted with jaggery, coconut and ghee are a simple yet satisfying sweet. Add a spoonful of cocoa powder and you get a delicious chocolate infused version that pairs beautifully with a cup of chai.
Kerala’s banana halwa is already a crowd puller. When mixed with melted chocolate and cooked slow with ghee, it becomes an indulgent Pooram treat. Cut it into squares, let it cool and enjoy the rich flavors of banana and chocolate together.