2 cups of fine semolina A quarter of a 250 gm chocolate bar (I used dark chocolate but you can use the semi-sweet variety). This needs to be split into two portions - one chopped into chunks and the other shaved 1 cup full cream milk (you can use water too but it won't be as heavenly as expected) Slivered almonds (love a bit of crunch)
To make the halwa Heat ghee/butter in a pan. Add in the semolina when the ghee is hot and roast it on a slow flame. On a high flame, the semolina will burn and the halwa will taste bitter. Stir intermittently till the semolina is well roasted and has a nice brown hue.
Dry roast till you have a brown hue. Pic courtesy-theeconomicsocio
Finally, on a medium flame add in the hot chocolate milk and stir continuously while the semolina soaks up the milk and puffs.
Garnish with some extra dry fruit and enjoy a bowl of warm yummy chocolatey goodness.