Recipe: Delicious Strawberry chocolate halwa
Recipe: Delicious Strawberry chocolate halwa Delicious, fresh and tasty.
Strawberry chocolate halwa. Strawberry Custard Powder Halwa with Step by Step Pictures. I love jelly type halwas, my favorite one is a fruit halwa which is available in our near by bakeries. It is jelly like, full of fruit and so yummy.
You can use milk instead of water to make halwa more royal.
This is a recipe which needs a minimum effort.
Sooji is roasted well and then mixed with other ingredients and cooked further.
You can cook Strawberry chocolate halwa using 7 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Strawberry chocolate halwa
-
You need of semolina.
-
It’s of sugar.
-
You need of ghee.
-
Prepare of strawberry flavored chocolate.
-
Prepare of strawberry essence.
-
It’s of milk and water mix.
-
Prepare of Dry fruits as per choice.
Serve Strawberry And Sooji Halwa Recipe as a party dessert along with Gujarati Badshahi Pulao.
Halwa or sheera is usually prepared on festive or other occasions.
This is a twist to traditional sooji/rava halwa or sheera that we make.
It is very simple to make and tastes simply delicious.
Strawberry chocolate halwa instructions
-
Heat ghee in pan add semolina mean while on other side boil water and milk dissolve sugar in it.
-
When semolina change in colour you get great fragrance of it then add milk mixture when most of milk absorb add chocolate,essence and dry fruits mix it dry completely halwa serve hot.
I have made a Strawberry Milkshake, Strawberry Lemonade, Strawberry Smoothie, Strawberry Popsicles, Chocolate covered strawberry and now, a little twist to our Traditional Sooji Halwa.
In summer days, I made the same kind of Halwa from Mango smoothie, Mango Sheera.
Strawberry halwa, prepared with semolina and strawberry pulp, taste like jam as well halwa and can be prepared instantly.
Kids will love it for sure! हिन्दी में पढिये : Strawberry Halwa Recipe.
Clarified butter roasted semolina with added sugar syrup and crushed strawberry..
