Connect with us

Indian Vegetarian Recipes

Hot Chocolate

https://www.vegrecipesofindia.com/hot-chocolate/

A cup of Hot chocolate is so good during winters. This recipe is a classic creamy version of Hot Chocolate which is rich and luxurious. Real Chocolate and not cocoa powder makes this hot chocolate creamy, rich and delicious.

I make this homemade Hot chocolate when I want something to uplift my moods and spirit. I always have a block of baking (cooking) chocolate bars in the fridge and most of the time these chocolate bars get used up in making this decadent homemade hot chocolate.

The recipe is very easy and simple. It is made in three broad steps.

Hot Chocolate in 3 steps

  1. Melting the chocolate.
  2. Adding melted chocolate to hot milk.
  3. Stirring and mixing.

Type of Chocolate

  • Type:  You can use both couverture chocolate and compound chocolate. But note that couverture chocolate will give more rich, chocolaty, smooth and creamy quality to the drink as compared to compound chocolate.
  • Percentage of cacao: You can use any type of chocolate having different percentages of cocoa solids and cocoa butter – semi-sweet, bitter-sweet or milk chocolate. The more percentage of cacao in the chocolate bar, the more it will have a chocolate flavor and bitterness.
  • Chocolate chips: You can even use chocolate chips or callets.

Chocolate vs Cocoa Powder

I have made hot chocolate with cocoa powder and I personally find it grainy and not rich or creamy. Cocoa powder does not have cocoa butter in it. Whereas a couverture chocolate bar has cocoa butter in it.

Thus the cocoa butter from this chocolate gives the drink some creaminess and richness. That said, you can make hot cocoa or hot chocolate from cocoa powder. Just that it won’t be rich.

How to make Hot Chocolate

1. Chop 50 grams of semi-sweet chocolate. You will need 6 to 7 tablespoons of chopped chocolate (at room temperature). You can even use chocolate chips.

2. Take the chopped chocolate in a small mixing bowl.

3. Take 2 cups of full-fat milk or whole milk in a saucepan.

4. Add 2 tablespoons unrefined raw sugar. You can also use maple syrup or white sugar. Depending on the type of chocolate you use, you can add less or more sugar.

5. Begin to heat the milk. Mix and stir so that the sugar is dissolved.

6. Let the milk come to a boil. Switch off the flame.

7. Then take 2 to 3 tablespoons milk from the hot milk in the saucepan and add to the bowl containing chopped chocolate.

8. With a whisk mix the hot milk with the chocolate. The chocolate will begin to melt.

9. Mix to a smooth consistency.

10. Now pour this melted chocolate in the hot milk in the saucepan.

11. Mix very well.

12. Add 1 teaspoon vanilla extract. Stir and mix again.

13. Pour hot chocolate in mugs or cups.

14. Top each mug or cup with 1 to 2 tablespoons of whipped cream while serving. Whipped cream can be skipped. Note that the whipped cream should be not cold or chilled but at room temperature. If the whipped cream is chilled, the drink will become lukewarm.

15. Sprinkle some cocoa powder or chocolate shavings or gratings on top.

16. Serve Hot Chocolate straightaway.

More Tasty Recipes

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Hot Chocolate

Creamy, thick and rich Homemade Hot Chocolate made with cooking (baking) chocolate and milk.

Diet:gluten-free,vegetarian

(1 CUP = 250 ML)

  • 6 to 7 tablespoons chopped or grated semi-sweet chocolate or 50 grams – at room temperature
  • 2 cups milk – full fat or whole
  • 2 tablespoons unrefined cane sugar or white sugar – add as required
  • 1 teaspoon vanilla extract or ¼ to ½ teaspoon vanilla essence
  • 2 to 4 tablespoons whipped cream or add as required – optional

Heating Milk

  • In a saucepan add milk and sugar.
  • Begin to heat the milk until it comes to a boil. When you keep the milk on the stove-top, stir so that the sugar dissolves.
  • Switch off the flame.

Melting Chocolate

  • Then take 2 to 3 tablespoons milk from the hot milk in the saucepan and add to the bowl containing chopped chocolate.
  • With a whisk mix the hot milk with the chocolate to a smooth consistency.

Mixing

  • Now pour this melted chocolate and vanilla extract in the hot milk in the saucepan. Mix very well.
  • Pour hot chocolate in cups.
  • Top with some whipped cream. You can also sprinkle some cocoa powder or chocolate shavings or gratings on top.
  • Serve Homemade Hot Chocolate straightaway.
  • Milk: Use whole milk or full-fat milk. Skimmed milk can curdle.
  • Chocolate: For best results use couverture chocolate. Make sure that the chocolate is at room temperature.
  • Whipped cream: Adding cream is optional and can be skipped. Do note that the whipped cream should be not cold or chilled but at room temperature. If the whipping cream is chilled, the drink will become lukewarm.
  • Melting chocolate: The chopped chocolate can also be melted in a microwave or using the double boiler method.
  • Vegan options: You can substitute with almond milk. Just heat the almond milk and do not boil it.
  • Sweeteners: You can add more or less of the sweeteners depending on the type of chocolate. Unrefined raw sugar, maple syrup or white sugar can be added.
  • Scaling: You can easily halve or double the recipe.

Nutrition Facts

Hot Chocolate

Amount Per Serving

Calories 578 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 21g131%

Cholesterol 58mg19%

Sodium 119mg5%

Potassium 620mg18%

Carbohydrates 53g18%

Fiber 4g17%

Sugar 44g49%

Protein 11g22%

Vitamin A 752IU15%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin D 3µg20%

Vitamin E 1mg7%

Vitamin K 5µg5%

Calcium 323mg32%

Vitamin B9 (Folate) 12µg3%

Iron 3mg17%

Magnesium 117mg29%

Phosphorus 355mg36%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Continue Reading
Advertisement

Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

Print

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

Continue Reading

Trending