Chocolatey indulgence

The fine aroma of cocoa which gives a smug or sublime feeling of joy, comfort and satiety is unparalleled. Apart from enjoying the usual cocoa-laced drinks, ice creams, cakes & bakes, why not try these unusual recipes.

Coconut burfi (16-20 pieces)
Ingredients: 4 tsp cocoa powder, 2 cups fresh coconut gratings, ½ cup crushed phedas, 1½ cups sugar, 2 tsp ghee, a few drops of     rose/vanilla essence, a few almond slivers.

Method: In a thick-bottomed pan, mix coconut gratings, sugar, pheda and cook till well blended; add ghee & cook, till the mix almost leaves the sides of the pan. Add cocoa powder, essence and continue to stir till the mix leaves the sides of the pan. Pour on a plate to 1” thickness and shape the mass into a square. Sprinkle almond slivers and press gently but firmly. Allow to cool set & mark into desired shape, while still warm.

Cocoa-beet halwa (serves 4)
Ingredients: 1 tbsp cocoa powder, 2 cups beetroot gratings, ¾ cup milk, 2 tbsp ghee, 1 cup sugar, ½ cup crushed phedas, a few cashew bits & raisins, a few drops of rose essence, a few chocolate chips for crunchy garnish.

Method: Heat ghee and fry cashew nuts and keep aside. Cook beet gratings in milk till soft and dry; add pheda, sugar and cook till the mix is almost well-blended. Add cocoa powder & raisins, essence, ghee & cashew nuts, and cook till the mix leaves the sides of the pan. Remove and serve garnished with choco chips.

Cocoa nutties
Ingredients: 2 tsp cocoa powder, 2 cups toasted mixed nuts (groundnuts/cashew bits/almond slivers or crushed almonds), ½ cup jaggery powder, 1 tbsp poppy seeds, a few drops of rose essence.

Method:  In a thick-bottomed pan, mix the toasted nuts & jaggery powder and keep stirring on a low flame, till the jaggery starts melting; then add essence & poppy seeds and keep stirring, till the mix almost dries up (and the nuts gets coated). Leave the pan to cool. You are now ready to munch the pop-ins.

Cocoa kheer (serves 4)
Ingredients: 3 tsp cocoa powder, 2 cups coconut milk, 2 cups milk, 1 tbsp cashew paste, sugar/honey/jaggery to taste, a few drops of vanilla essence, rose petals/almond
slivers (for cold/hot).

Method: Stir in cocoa powder in half a cup of milk to a smooth consistency; add the rest of the milk, coconut milk, sugar/jaggery, and slowly bring to boil, stirring in between. Add the essence and serve either hot or cold, with almond slivers or rose petals accordingly.

Suggestions:

• Cocoa can be substituted with Bournvita or Ovaltine powder.
• For an instant choco spread on toast or crackers or chapatis, rub or beat a tbsp of butter, sugar & a tsp of cocoa powder till fluffy and use; honey could be substituted in place of sugar.