How to Make Rich and Creamy Sooji Halwa Infused with Bournville

Is the thought of mixing chocolate with a traditional Indian sweet appealing? If you are fond of deep, comforting sweets but also yearn for something other than the normal, this Bournville-flavored Sooji Halwa is exactly what you need. Whether a festival or a homely family get-together or simply an individual luxury, this recipe mixes the goodness of semolina, ghee, and sugar with the intense flavor of dark chocolate.

Chocolate and Indian sweets might sound like an odd pairing, but when executed well, it is a dish that is both comforting and thrilling. This halwa is rich, smooth, and possesses just the right level of cocoa depth to make it irresistible. If you've ever had trouble achieving the perfect balance of sweetness, richness, and consistency in your Sooji Halwa, this recipe will lead you to perfection. Let's get into the details and prepare this rich Bournville Sooji Halwa.

Recipe for Sooji Halwa with Bournville Chocolate

Ingredients:

• 1 cup fine semolina (suji)
• 3/4 cup ghee
• 3/4 cup sugar
• 2 cups milk
• 1/2 cup water
• 1/2 cup Bournville dark chocolate (chopped or melted)
• 2 tablespoons cocoa powder
• 10-12 almonds, chopped
• 10-12 cashews, halved
• 2 tablespoons raisins
• 4-5 pistachios, sliced
• 1/2 teaspoon cardamom powder
• A pinch of salt (to enhance the chocolate taste)

Method:

• Heat ghee in a heavy-bottomed pan and sauté almonds, cashews, and raisins. Sauté until cashews are golden and raisins puff up. Set aside and remove. Sauté semolina in the same pan on low heat, stirring constantly, till it becomes light golden and aromatic.
• In another pan, heat milk and water. When warm, add cocoa powder and mix well until dissolved completely. Heat the mixture to a boil. Pour the hot liquid slowly into the roasted semolina, stirring continuously to prevent lumps. Heat until the mixture thickens, and the semolina has soaked in the liquid.
• Add sugar and stir well. When the sugar dissolves, add chopped or melted Bournville chocolate and stir well until it blends silky with the halwa. Add the fried dry fruits, cardamom powder, and a pinch of salt for added richness to the chocolate. Cook further for a few minutes until the halwa begins to release from the pan and becomes glossy. Serve warm and relish!

7 Tips to Prepare Rich and Creamy Sooji Halwa with Bournville Infusion

Select Fine Semolina

To get a smooth and rich halwa, always use fine semolina. Fine semolina cooks quickly and can mix nicely with the chocolate. Proper roasting ensures that the final halwa has an even consistency.

Slow Roast for Depth

Patience is essential when roasting semolina. Roast it on a low heat, stirring continuously, until it gives out a nutty smell. Hurrying this process leads to an unevenly cooked semolina lacking depth.

Heat the Liquid Separately

Cold milk and water added to hot semolina form clumps. Always heat the liquid separately and add it slowly while stirring to facilitate even absorption and smooth texture.

Melt the Chocolate Properly

Bournville is rich and intense in its cocoa flavor that comes together so well when properly melted. Never mix it straight into hot heat; instead, stir it in after the halwa is almost cooked to preserve its rich flavor and shiny texture.

Regulate Sweetness Judiciously

Given that Bournville is dark chocolate, it does contain bitterness. Counterbalance it by varying the sugar content to your preference. Adding a dash of salt increases the chocolate complexity, hence a balanced dish.

Use the Right Ghee Ratio

Ghee is essential for making halwa rich and indulgent. However, too much can make it greasy, while too little results in a dry dish. Stick to the right proportion and add a little extra towards the end for the perfect finish.

Add Nuts at the Right Time

Frying the nuts separately ensures they stay crunchy. Adding them too early into the halwa makes them soft, while adding them too late doesn't let them infuse their rich taste. Toss them in when the halwa is almost ready for the best balance.