Chocolate Wheat Halwa

Diwali is one of my favourite festivals. Back home in India, the celebrations would start weeks in advance—we would go out shopping, buy crackers, and decorate our houses. During my childhood, sweets and snacks were only prepared for special occasions, making festival days even more exciting as we eagerly looked forward to savouring our favourite treats. For us, Diwali celebrations truly began in the kitchen. My mother would bring warmth and joy into our home through her cooking, and the aroma of ghee, sugar, and roasted nuts would fill the air.

I also remember the thrill of getting together with friends and cousins to double the celebration. We would exchange sweets, share meals, and burst crackers together at each other’s houses. As we grew up, some things changed, but the tradition of homemade sweets and snacks stayed the same.

This year, even though I’m celebrating Diwali away from home, I wanted to bring that same joy into my own kitchen. To keep the celebration alive, I decided to make a sweet myself. Since I’m still a beginner in the kitchen, I went for an easy recipe with ingredients I already had on hand—but added a modern twist!

Chocolate Wheat Halwa – dense, gooey and intensely flavored in its own style! Here is my recipe:

Ingredients:

1 cup of Wheat powder
2 spoons of Choco Powder
2 spoons of ghee (be generous if you want to😊)
1 cup of Jaggery
1 cup of Water
A handful of Cashews and Raisins

Directions:

Add ghee to a pan and roast the wheat and choco powder for about 2-3 minutes.
Meanwhile, bring the water to boil and melt the jaggery.
Now, add the melted jaggery to the Wheat-choco powder mixture and mix well.
Keep stirring until the halwa comes together without sticking onto the pan.
Roast the cashews and raisins in the ghee and add it to the halwa.
Add more ghee to this and keep mixing to achieve the gooey texture.

Your halwa is all ready for you to enjoy!

Mistakes to avoid:

Ensure the raw smell of the wheat is gone. But make sure to not burn the mixture by overheating.
Avoid lumps by constantly stirring the halwa.
Choose suitable wheat powder to avoid the hard texture in the sweet.
Add appropriate amounts of water, else the halwa can get sticky.