Dairy Milk Silk Dry Fruits Halwa Recipe

Step-by-Step Instructions

In a kadai, heat ghee on medium heat. Add semolina to the warm ghee and roast. Keep stirring frequently until it turns light golden and fragrant.

Take a saucepan and add milk, sugar, cocoa powder, and Dairymilk Silk chocolate and bring it to a boil. Make sure it forms a smooth, pourable consistency.

Slowly add the hot cocoa-chocolate mixture to the roasted semolina. Keep stirring continuously to avoid lumps.

Now, lower the heat and cook until the halwa thickens and the ghee begins to separate. Stir in cardamom powder and nuts. Keep stirring the halwa until the mixture starts coming away from the sides of the pan.

Turn off the heat, garnish with chopped dry fruits, and enjoy.

How to fix a lumpy halwa?

To fix lumpy halwa one needs to whisk it vigorously to break up lumps. If they still persist, mash them against the side of the pan with a ladle.

How to fix a dry halwa?

Halwas often turn dry due to a lack of liquid elements that bring moisture to the recipe. To fix a dry halwa, add small amounts of hot milk, ghee, or water and keep stirring constantly until it turns creamy.

What to do if the halwa is too sweet?

If the halwa turns too sweet, dilute it by adding more semolina or gram flour. One may also try adding unsweetened khoya (mawa) or milk.

Jaggery Version: To give the chocolate halwa a healthy twist, one may try natural sweeteners like jaggery or jaggery powder as a sugar substitute.

Vegan Option: To try the vegan version of the same recipe, replace ghee with coconut oil, milk chocolate with vegan dark chocolate, and dairy-based milk with water or plant-based alternatives.

Nut-Free Version: To make the recipe suitable for those who are allergic to nuts, one may try the nut-free version. However, raisins can be included in the recipe for

A sweet surprise with every single bite.

If kept in an airtight container at room temperature, chocolate halwa usually lasts between 2 and 3 days. When refrigerated, it lasts up to a week. The temperature below 4 °C is ideal to keep the moisture and texture intact. While freezing is not usually recommended, it is the way to store chocolate halwa for 2-3 months.

When it comes to reheating the hardened halwa after taking it out from the refrigerator, leave it at room temperature for 1-2 hours, or microwave for 8-10 seconds.