Singhare Ka Halwa Truffles: A Vrat-Friendly Navratri Sweet With A Toblerone Chocolate Center Recipe

Directions

Cut the Cadbury Toblerone chocolate into small pieces and chill them in the refrigerator while you prepare the halwa.

Heat the ghee in a heavy-bottomed pan. Add the singhare ka atta and spread it evenly across the pan.

Roast the flour gently over low heat, stirring continuously, until it becomes fragrant and turns a delicate golden color.

Gradually add the milk, stirring continuously to prevent any lumps from forming. Cook until the mixture comes together into a smooth, thick consistency.

Add the sugar and a pinch of sendha namak. Continue cooking and stirring until the halwa becomes glossy, thick, and begins to leave the sides of the pan.

Fold in the chopped almonds and cashew nuts, ensuring they are evenly distributed throughout the halwa.

Sprinkle in the cardamom powder and give it a gentle mix. Switch off the heat and allow the halwa to cool slightly.

Let the halwa cool until it is comfortable to handle, while keeping it soft enough to shape.

Take a small portion of the halwa and gently flatten it between your palms to form a small disc.

Place a chilled piece of Toblerone chocolate in the center. Carefully bring the edges of the halwa together, enclosing the chocolate completely, and gently roll it into a smooth, round truffle.

Repeat with the remaining halwa and chocolate, placing each finished truffle neatly on a plate.

Coat each truffle generously in finely chopped pistachios and desiccated coconut, ensuring an even, beautiful finish. Refrigerate for 30–45 minutes to firm them up. Serve chilled or at room temperature and enjoy.