Chocolate Sheera – Semolina Pudding Using Condensed Milk

I have grown up with such strong love for the semolina that I can never get tired of eating it in any form. From sajjige (also known as ‘upma’) to sheera (also called as ‘rava halwa’ or ‘kesari baath’), I also enjoy it in porridges or dosas. I have quite a few recipes made using semolina and I will link all of them down below. The latest addition to this repertoire is chocolate sheera, cuz why not? On days when I have a little free time after lunch, I try out something new and this recipe was the result of one such experiment. I had a little condensed milk leftover from another recipe and I had to put it to good use before it went bad. I also had to make something chocolatey to satisfy my own craving and something filling for my kids for their evening snack. I decided that I would try something easy to make, like the sheera of course and I am glad this it turned out pretty good. 

This sheera has a rich flavour that comes from the condensed milk so it is perfect for an occasional indulgence ofcourse. You can serve it up for a kids party too. I plan to send a small portion of it in my kids’ lunchbox as a special treat sometimes. I can almost see them smiling as they open their boxes! 🙂

More semolina recipes for you to try

Semolina Idli (Rava Idli)

Semolina Pancakes (Sajjige Rotti)

Coconut Basbousa (Semolina Cake)

Beet Rava Laddoo (Beet & Semolina Balls)

Rava Porridge

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Chocolate Sheera - Semolina Pudding Using Condensed Milk

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

A super delicious variation of the regular sheera, especially for choco-holics!

Course: Snack

Cuisine: Indian

Ingredients

• 2 tablespoons ghee
• 1/2 cup semolina rava
• 3/4 th - 1 cup condensed milk * see note
• 1 cup milk
• 1-1/2 tablespoons unsweetened cocoa powder
• 1/4 cup chocolate chips
• 4-5 almonds slivered

Instructions

1. Add the condensed milk and the milk to a saucepan and bring the mixture to a boil. Reduce heat and add the unsweetened cocoa powder and whisk to remove any lumps. Turn off the heat and keep aside.
2. In a heavy based kadai/pan, heat the ghee and roast the semolina on a very low heat for about 3-4 minutes. Take care to see that the semolina does not burn so keep an eye out. Add the freshly boiled milk mixture and whisk everything continuously to prevent lumps from forming.
3. Cook the mixture on a low heat till it thickens. This will take a few minutes considering the ratio of semolina to liquid that we are using. You can add the slivered almonds now or use them only for garnishing. You can also add the chocolate chips at this stage unless you want to use them to garnish. When the sheera has thickened, turn off the heat and cover it for about a minute or two.
4. Serve hot garnished with chocolate chips and the slivered almonds.

Recipe Notes

If you intend to add the chocolate chips to the sheera during the cooking stage then don't use more than 3/4th cup of condensed milk as it will make the sheera too sweet.