Chocolate bonanza

Rasoikaswaad By Hitesh Pandey
Rasoikaswaad By Hitesh Pandey

Rasoikaswaad By Hitesh Pandey


  1. 100 grams as semolina
  2. 3 tbsp ghee
  3. 200 ml water
  4. 3 tbsp Hershey chocolaty syrup
  5. 2 tbsp fresh malai
  6. 1 tbsp desiccated coconut
  7. 1 tsp powdered sugar
  8. As required Chocolate sewain and cherries for garnish


  1. Put a saucepan on a medium heat, add ghee and let it melt.

  2. Once ghee melts, add semolina and roast till colour change to light golden brown

  3. Add water slowly followed by Hershey chocolaty syrup. Keep stirring

  4. Cover the pan and let the mixture simmer for 2 minutes. Garnish with sliced almonds and let it cool for sometime and yummylicious chocolate sheera is ready and then pour it in silicone heart shaped moulds and let it set for about 15 minutes. And then demould it.

  5. Now make a topping with fresh malai, desiccated coconut and powdered sugar.

  6. Apply on top of hearty chocolate muffins and garnish with chocolate sewain and cherries.

  7. Enjoy this my innovative chocolaty bonanza endlessly

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Anu Kamra

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