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Bournville Chocolate Gulab Sheera Recipe

Antara Basu

411 Recipes

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A teacher and foodie who loves photography and traveling. Antara is a passionate food ...

Published: Feb 07, 2025

Last Updated Date:Oct 29, 2026

Author :Antara Basu

Antara Basu

411 Recipes

View Profile

A teacher and foodie who loves photography and traveling. Antara is a passionate food ...

Published : Feb 07, 2025

Last Updated Date: Oct 29, 2026

A rich and delicious rose chocolate sheera goes perfectly with the festive fervor of Diwali. This festive season, try this recipe at home for your loved ones.

Difficulty:easy

Serves:2

Time:55 mins

Contains egg: No

Combining the rich, velvety flavor of Cadbury Bournville Dark Chocolate with the floral sweetness of rose syrup, Bournville Chocolate Gulab Sheera is a rich and fragrant take on the traditional sheera (sooji halwa). Whether you call it a sheera, sooji halwa, or rava kesari, all of them are similar desserts made with semolina, ghee, and sugar, with slight regional variations in color and minor ingredient choices. This dish combines the comforting taste of classic Indian desserts with a contemp......Read More

Ingredients

2
Servings

For the Recipe

8 pieces Cadbury Bournville Dark Chocolate
1 cup rava
1 cup milk
1/2 bowl chopped walnuts
2 tsp ghee
2 tsp rose syrup
Sugar to taste (optional)

Directions

Bournville Chocolate Gulab Sheera Recipe - Leftover Sheera In Container

Step 1

Put the milk in a pan. Add Cadbury Bournville chocolates and cook on a low heat while stirring until melted. Let the mix cool for some time so that it doesn’t clump when added to hot rava.

Step 2

Take another pan, put it on a medium flame, and add ghee and rava.

Step 3

Cook the rava until it turns golden brown and gives off a nutty aroma.

Step 4

Now reduce the flame to low and add rose syrup to the rava and stir.

Step 5

Add chopped walnuts to the same mixture.

Step 6

Now start pouring melted chocolate slowly into the mix. Make sure you pour it slowly while whisking continuously to avoid lumps.

Step 7

Keep cooking and stirring the mixture till it thickens. Garnish with some rose petals and chocolates. Serve the chocolate sheera warm, as it thickens while cooling.

Tips

You can add rose essence instead of rose syrup.
Make sure you dry roast the rava on a low to medium flame so that it doesn't burn.

Variations & Serving

To add a stronger nutty flavor, you may replace walnuts with chopped almonds and pistachios. For a warm touch of spice, you may add some cardamom. For an enhanced festive look, serve the chocolate sheera warm with a rose petal garnish.

Frequently Asked Questions

What is the difference between sheera, sooji halwa, and rava kesari?

Sheera, sooji halwa, and rava kesari are actually the same dessert made with semolina, ghee, and sugar, with slight regional variations in color and minor ingredient choices.

Why is my chocolate sheera lumpy?

Chocolate sheera becomes lumpy when the semolina is not roasted or mixed properly in liquid before adding cocoa/chocolate. This also happens when the chocolate or cocoa powder is seized due to moisture.

Can I use cocoa powder instead of Bournville chocolate?

Yes. Cocoa powder can be used instead of Bournville chocolate in a chocolate gulab sheera recipe. However, this may slightly alter the taste and texture, as Bournville is a dark, sweetened solid chocolate, while cocoa powder is unsweetened, concentrated, and dry. Adjust fat and moisture content accordingly.

Can I make chocolate sheera ahead of time?

Yes. You can easily make chocolate sheera ahead of time. However, before serving, it needs proper reheating, as semolina quickly absorbs moisture and thickens as it cools.

Which rava should I use, fine or coarse?

For this chocolate sheera recipe, it is better to use fine rava, as it lends a soft, creamy, melt-in-the-mouth consistency that easily blends with melted chocolate or cocoa powder. Coarse rava may make it grainy and heavy.