Caramel halwa with chocolate sauce. Find Deals on Caramel Chocolate Sauce in Baking Supplies on Amazon. Salted Caramel Meanwhile, combine sugar and salt for the caramel sauce in a small, heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly, until liquefied.

Caramel halwa with chocolate sauce I did not use microwave popcorn. I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon This Salted Caramel Pie is really easy to make, and doesn't require a sugar thermometer. You can cook Caramel halwa with chocolate sauce using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Caramel halwa with chocolate sauce

  1. You need 1 cup of whole wheat flour.
  2. You need 1 cup of ghee.
  3. It’s 2 cups of water.
  4. You need 3/4 cup of jaggery.
  5. Prepare 1/4 cup of caramel sauce.
  6. Prepare As needed of Chocolate sauce to drizzle.

Instructions In a large mixing bowl, add butter, caramel sauce and mix until fluffy. If frosting is too thick, mix in some milk or heavy cream. To make this caramel sauce, simply add the water, sugar, and salt to a large saucepan over medium-high heat. Bring to the boil whilst stirring to dissolve the sugar.

Caramel halwa with chocolate sauce instructions

  1. In a pan heat ghee.
  2. Roast whole wheat flour into it till golden brown.
  3. Now mean while melt jaggery in 2 cups water.
  4. Add this jaggery into roasted wheat flour pan mix all well.
  5. Add caramel syrup to this.
  6. Mix till halwa leaves pan.
  7. Now let it come to room temperature,put it in a mould.
  8. Unmould it,drizzle chocolate sauce on it..

Turn the heat down to medium and stop stirring. Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly. We also love the rich history behind caramel. It's part of our history with food! Our updated version has added extras like fat and milk, making the modern caramel we know and love today.

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