Indian sweets are brilliant as they are but if you are in the mood to experiment, adding chocolate is a great idea. You might have some apprehensions in making big changes to time and tested traditional recipes, but do not be worried. Here are some Indian recipes with a chocolatey twist that you can try at home. These chocolate-flavored Indian sweet recipes are perfect for any celebratory occasion. You can make them in big batches and also gift them during festivals like Diwali and Holi. Or just make them for yourself and have them as a sweet treat after your lunch or dinner. You can use just about any type of chocolate or cocoa powder, but for these recipes we highly recommend Cadbury Cocoa Powder for its high quality and aroma. You will get the best results possible with this cocoa powder, which is why it continues to be a fan favorite so many years after it was first launched in the market.
Chocolate Barfi
Ingredients:
- 500 gm khoya
- 150 gm sugar
- ¼ tsp cardamom powder
- 1 tsp rose water
- 2 tbsp cocoa powder
- 1 tsp ghee
- Chopped nuts for garnish
Instructions:
- Grate the khoya into a non-stick pan and turn the heat to low.
- Once the khoya heats up, add the sugar, cardamom powder, and rose water to this.
- Mix all of this and keep the flame on low and allow the sugar to dissolve.
- It will eventually take on a gooey consistency and start to leave the sides of the pan.
- At this point, divide the mixture into equal parts and put them in two bowls.
- In one bowl, add the cocoa powder and incorporate it into the khoya.
- Spread the white khoya with a spatula or greased hands onto a thali.
- Then spread the chocolate-flavored khoya over it.
- Garnish with a medley of roasted, chopped nuts.
- Let the barfi cool down and become solid. Then chop into squares.
Chocolate Ragi Kheer
Ingredients:
- 1 tbsp ragi flour
- 1-2 tbsp cocoa powder
- 360 ml hot milk
- 120 ml water
- 3 tbsp sugar
- 1/8 tbsp cardamom powder
- 1-2 tbsp chopped nuts
Instructions:
- Heat the ghee in a saucepan and sauté the chopped nuts until crisp, golden, and fragrant. Drain them onto a paper towel and set them aside.
- In the same pan, add the ragi flour and sauté for a couple of minutes.
- Then add about 120 ml of milk and whisk to remove any lumps.
- Then add the water and mix as well.
- Cook the ragi and milk mixture, while stirring occasionally, until you get a smooth, slightly thick, and glossy consistency.
- At this point, add the sugar and the rest of the milk and mix.
- Now add cocoa and cardamom powder to the kheer as well.
- Cook for about 2 to 5 minutes.
- Once done, add the fried nuts into the kheer. Let it cool and thicken a little more.
Chocolate Peda
Ingredients:
- 240 gm khoya
- 50 gm granulated sugar
- 2 tbsp cocoa powder
- Chopped pistachios
Instructions:
- Grate the khoya and add it to a pan along with sugar.
- As the sugar melts into the khoya, the mixture will become gooey. It will eventually start to leave the sides of the pan.
- At this point, you can add the cocoa powder and mix well. The mixture should be a light to a dark brown in color depending on the cocoa you’re using.
- Remove it onto a thali and let it become cool to touch.
- Then you can take out about a tablespoon’s worth of the peda batter and shape it into rounds.
- Decorate by pressing chopped pistachios in the middle of the pedas.