Salted Chocolate Halwa your new addiction

Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert. Halva can be a little tricky to make at first, and a candy thermometer is key to nailing the right temperature, which creates the desired flaky, crystallized texture. For a holiday party, package each slice up real cute and put it in a basket by the door for guests to take home.

Chocolate Halwa Recipe is a popular semolina halwa with twist of chocolate. I am sure your kids gonna love it and will ask for making it again and again. You can make this delicious Chocolate Halwa Recipe on kids gatherings or as a treat to them when they return from playtime.

This inmensely popular and super delicious classic indian sweet is pretty much served at every feast in India. Be it a wedding, party or any other celebration, halwa is always seen on the menu and never fails to impress people. This special variation from traditional halwa is specially delicious for its texture and flavor combination.

Who doesn't love chocolate? And with halva? YES please!



  1. Lightly coat an 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on both of the long sides.
  2. Mix tahini, kosher salt, and 2 Tbsp. sesame seeds in a medium bowl to combine; set tahini mixture aside.
  3. Cook sugar and ½ cup water in a small saucepan over low heat, stirring with a heatproof rubber spatula, until sugar is dissolved, about 4 minutes.
  4. Increase heat to medium-high. Cook syrup, brushing down sides of saucepan with a wet pastry brush as needed to dissolve any crystals that form.
  5. Immediately remove syrup from heat and gradually stream into reserved tahini, mixing constantly with spatula.
  6. Continue to mix just until halva comes together in a smooth mass and starts to pull away from the sides of bowl (less than a minute).
  7. Be careful not to overmix or halva will be crumbly. Working quickly, scrape into prepared pan and let cool.
  8. Melt chocolate in a heatproof bowl set over a pan of simmering water (do not let bowl touch water), stirring often.
  9. Remove from heat. Invert halva onto a wire rack set inside a parchment-lined rimmed baking sheet; peel away and discard parchment.
  10. Pour chocolate over halva and sprinkle top with flowers (if using), sea salt, and remaining 2 Tbsp. sesame seeds. Let sit until chocolate is set before serving, about 30 minutes.

Do Ahead: Halva can be made 3 days ahead. Store tightly wrapped at room temperature.

Gabriel Hernández

23. Pharma Student and Kitchen Lover. Trying to bring the best of pop and indian culture to everyone.+ info

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