Rich Chocolate Sooji Halwa with Bournville: A Festive Favourite Reinvented

Ram Navami is a day of worship, happiness and tradition, where we celebrate the birth of Lord Rama, the 7th avatar of Lord Vishnu. Celebrated on the 9th day of Chaitra Navratri which falls in March-April, this festival brings families together for puja, bhajans and a feast that showcases old recipes made with love. From sacred offerings to grand spreads, sweets hold a special place in the celebrations, symbolizing prosperity and devotion.

One such classic is sooji halwa, a staple in Indian homes during religious occasions. Whether made as Rava Kesari in South India or Sheera in North India, this semolina-based sweet is a tradition. But why not give it a twist this Ram Navami? Enter Rich Chocolate Sooji Halwa with Bournville—a mix of nostalgia and indulgence. The earthy, nutty flavor of roasted sooji meets the deep, bittersweet flavor of Bournville chocolate, creating a kheer-like richness that is festive and sinful.

How To Make A Delicious Sooji Halwa With Bournville

A twist on the classic sooji halwa with rich Bournville chocolate, perfect for special occasions.

Ingredients:

• 1 cup sooji (semolina/rava)
• ½ cup Bournville dark chocolate, grated or chopped
• ½ cup sugar (as required)
• 2 cups full-fat milk
• ½ cup water
• 3 tablespoons ghee
• ¼ cup chopped almonds and cashews
• 2 tablespoons raisins
• ½ teaspoon cardamom powder
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla essence (optional)

Method:

1. Heat 2 tablespoons ghee in a pan. Add sooji and roast on low-medium flame until golden and fragrant. Keep stirring so it doesn’t burn.
2. In a separate pan, warm milk and water together. Add cocoa powder and stir well to avoid lumps. Keep this mixture warm.
3. In the same pan, add 1 tablespoon ghee and sauté chopped almonds, cashews and raisins until golden. Keep aside.
4. Slowly pour the warm milk mixture into the roasted sooji while stirring. Cook until the mixture thickens and sooji absorbs the liquid.
5. Once the halwa thickens, add sugar and mix well. Stir in the grated Bournville chocolate and vanilla essence (if using). Keep stirring until the chocolate melts.
6. Sprinkle cardamom powder and the caramelized nuts. Mix well and cook for 2 minutes more until the halwa becomes smooth.
7. Garnish with some extra chocolate shavings or chopped nuts and serve hot

8 Tips To Make The Delicious Sooji Halwa With Bournville

Roast the Sooji with Patience

Dry roast the sooji in ghee on a low flame until it turns golden brown and aromatic. This step is crucial because well-roasted sooji ensures that your halwa doesn’t turn pasty or lumpy. The rich, nutty aroma is your cue that it’s perfectly roasted.

Use Full-Fat Milk for Creaminess

Traditional halwa is often made with water, but using full-fat milk gives it a richer taste and complements the deep flavor of Bournville chocolate. Milk also helps in achieving a smooth and luscious consistency. You can even simmer the milk with a pinch of saffron for added depth.

Get the Chocolate Right

Bournville dark chocolate has an intense cocoa flavor, which blends beautifully with sooji. Grate or chop the chocolate finely before adding it to the halwa—this helps it melt evenly and prevents clumps. For an extra cocoa boost, mix a teaspoon of cocoa powder into the milk.

Balance the Sweetness Smartly

Since chocolate already contains some sweetness, adjust the sugar accordingly. Add sugar only after the sooji has absorbed the liquid, and let it dissolve completely before stirring in the chocolate. If you prefer a deeper, caramel-like taste, use jaggery instead of white sugar.

Stir Continuously to Avoid Lumps

The secret to a smooth, melt-in-your-mouth halwa is constant stirring. Once you pour the warm milk mixture into the roasted sooji, keep stirring vigorously to prevent lumps. If lumps do form, use the back of a spoon to press them out while stirring.

Infuse It with Cardamom and Nuts

Don’t let the chocolate overpower the essence of a traditional halwa. A touch of cardamom powder enhances the warmth of the dish, and roasted almonds, cashews, and raisins provide a delightful contrast. Lightly frying the nuts in ghee before adding them elevates their crunch and flavor.

Use the Right Ratio of Ghee

Halwa isn’t halwa without ghee! Too little, and it turns sticky; too much, and it becomes greasy. The perfect balance is 3 tablespoons of ghee for every cup of sooji. Add some in the beginning while roasting the sooji, and drizzle a little at the end for that glossy finish.

Let It Rest Before Serving

Freshly made halwa is tempting, but letting it sit for 5–10 minutes after cooking allows the flavors to meld. The sooji absorbs the ghee and chocolate better, resulting in a firmer, more decadent consistency. If it thickens too much, warm it with a splash of milk before serving.