Chocolate Semolina Halwa with Dairy Milk Chunks

The perfect batch of semolina halwa with almonds and Dairy Milk recipe is here! Read on some common FAQs on your beloved recipe too

Semolina halwa is a cult classic made on the stovetop, passed down by generations as a go-to sweet treat with its robust but delicate flavors, which is timing-sensitive. Like all semolina-centric halwas, roasting the semolina isn't just about the color, it’s about releasing the scent accentuated by the ghee. Overdo it and you have a burnt, unsalvageable mass that will ruin the entire dessert. If done right, your halwa with be smooth and not clumpy with the richness of the chocolate and cocoa powder used in it.

This version pushes the traditional halwa with a richer cocoa flavor and chopped nuts, not just in sweetness but also in the way it feels on your tongue. The sugar-milk blend must go into the roasted semolina pan boiling, not warm. Cocoa doesn’t dissolve that easily, it needs to be thoroughly whisked to blend into the halwa. In the end, to keep the chocolate bits chunky, add the Dairy Milk chunks right before serving for them to hold their shape, soften slightly, and accentuate the halwa’s ghee-rich creaminess.

Semolina halwa with almonds and Dairy Milk

Ingredients:

For the sheera:

1 cup semolina
1/4 cup ghee
1 cup milk
1 cup water
1 cup sugar
1/4 cup Cadbury cocoa powder
4 tbsp walnuts or almonds, chopped

For the garnish:

Almonds or walnuts, chopped
Dairy Milk chunks, optional

Instructions:

Take a nonstick pan and heat the ghee until melted, then quickly add the semolina (sooji). Roast it on a low flame, keep stirring, to avoid burning, until fragrant.
As the ghee melts, in a pot or kadai, add the milk, water, sugar, and cocoa powder. Stir and bring this to a boil.
Add the boiling liquid to the pan with the roasted semolina, slowly, while stirring continuously to avoid any lumps from forming.
Keep cooking, for the halwa to form. It will start to thicken as you keep cooking.
Once you are satisfied with the thickness of the halwa, add the chopped nuts and a little ghee, and turn off the heat. Stir and take off the stove.
While serving, add more chopped nuts on top and Cadbury Dairy Milk chunks.

Frequently Asked Questions

Here are some frequently asked questions pertaining to semolina halwa with and without chocolate

Is semolina halwa healthy?

Semolina halwa, or suji ka halwa, can be a nutritious treat when consumed in moderation, for the ghee makes it richer than most desserts, as does the added sugar. Add chocolate to it, that’s another factor that you need to consider. Watch your calories, and you can easily sneak this dessert into your meal. As for the nutrition, semolina has some carbohydrates and some protein, while ghee adds healthy fats, with the nuts adding more minerals and healthy fats. Adjust the sugar with the chocolate to make it healthier if needed.

Is halwa Indian or Arabic?

The term “halwa” originates from the Arabic word hulw, meaning “sweet”. Halwa, as per historical documents, has its roots in the Middle East and Central Asia, with early recipes documented in 13th-century Arabic texts like Kitab al-Tabikh. The dish spread across regions, including India (where it was adopted as its own), through trade and cultural exchanges.

Why is my halwa watery?

A watery halwa typically results from an imbalance in the liquid to semolina ratio or insufficient cooking time. Make sure that the semolina is roasted properly before adding the liquid (milk and water). Cook the mixture on medium heat, stirring continuously, until the semolina absorbs the liquid and the halwa thickens to your preference.

How many days does Suji Halwa last?

Suji halwa can be stored in an airtight container in the refrigerator for up to 4-5 days. To reheat, add a little water or milk and warm it on the stove or in the microwave, stirring occasionally to restore the soft and thick consistency.

How to soften suji halwa?

If your suji halwa becomes too thick or dry upon cooling, you can soften it by adding a small amount of warm milk or water. Gently heat the mixture on a low flame, stirring continuously, until it reaches the desired consistency.