This Onam Enjoy a Delicious Spread with Hershey’s

It’s time to bring out giant banana leaves and feast over extravagant dishes from Kerala as the festival of Onam has begun! Can the festivities be wrapped up without some sweet treats? Of course, not. Savor some sweet treats with some easy Hershey’s recipes to celebrate Onam with all your loved ones:

1) Hershey’s Chocolate Payasam

 2 ¼ cups Milk 4 tbsp Rice (Rinsed)
 ¼ cup Sugar 100 ml
 Coconut Milk 50 ml
 Hershey’s Chocolate Flavoured Syrup
 75 g  Hershey’s Spreads Cocoa
 50 g Chironji 50 g Cashew Nuts

 Heat milk in a pot, bring the milk to a boil then put on simmer.
 Add rice and allow it to cook till the rice becomes soft.
 As it begins to thicken, add sugar, coconut milk and cook for a few more minutes.
 Now add Hershey’s Chocolate Flavoured Syrup, Hershey’s Spreads Cocoa & mix thoroughly.
 Lastly, add in the chironji & cashew nuts and stir well. Turn off the flame.
 Plating a dish is as important as making it. So use a beautiful serving bowl & pour the Hershey’s Choco Payasam in it and top it with some nuts.
 Serve it hot or chilled.

2) Hershey’s Sweet coconut choco uttappa

 1 Cups Idli Dosa Batter
 ¼ Cup Chopped Nuts (Almonds, Pistachio, Cashews, Walnuts)
 2 tbsp Desiccated coconut
 ½ Cup Hershey’s Chocolate Flavoured Syrup
 3 Bananas, sliced
 1 tbsp Ghee

 On a flat nonstick pan add big spoon full of Idli Dosa Batter and spread it evenly.
 Apply some ghee and drizzle some HERHSEY’S Chocolate Flavoured Syrup, desiccated coconut, chopped nuts, bananas and cook from both sides for 2 minutes.
 Ready to serve.

3)  Hershey’s Ragi Choco Dosa

 1 cup ragi flour
 1 cup rava
 ½ cup rice flour
 ½ cup curd
 ¼ tsp salt
 2 cup water
 1 tbsp. ghee
 ¼ cup apricots, finely chopped
 ¼ cup roasted almonds, chopped
 ¼ cup Hershey’s Chocolate Flavoured Syrup
 1 tbsp. icing sugar to dust

  In a mixing bowl add in ragi flour, rava, rice flour, curd, salt water and mix well.
 Keep aside the batter for 30 minutes to rest.
 Heat nonstick dosa pan and spread the batter. Sprinkle ghee, apricots, and roasted almonds and drizzle Hershey’s Chocolate Flavoured Syrup.
 Once dosa is cooked fold and transfer onto serving plate. Drizzle chocolate syrup and dust icing sugar.

4) Hershey’s Warm Malpua


 Pineapple (thinly sliced)-1 medium
 Refine flour – ½ cup
  Hershey’s Cocoa Powder – ¼ cup
 Milk – ½ cup
 Sugar – ½ cup
 Saffron – 2 or 3 strands
 Cinnamon – 1 stick
 Oil – for frying

 Prepare a batter by mixing refine flour, Hershey’s Cocoa Powder and milk.
 In parallel, heat oil in a pan and dip the pineapple slices in prepared batter. Coat the slices evenly and fry them.
 Fry both the sides on medium flame flame, until it becomes golden brown in color and crispy in texture.
 For sugar syrup

● Add sugar, cinnamon stick, saffron strands and water in a frying pan and cook for 5- 6 minutes until the sugar dissolves completely and the texture achieves syrupy consistency.
● Take off hot malpuas from frying pan and drop them in the sugar syrup. Allow the malpua to soak for 2 minutes.
● Drain the malpuas from syrup and serve hot.

5) Hershey’s Choco-Nut Kalakand

 1 Cups Condensed Milk
 1 Cups Paneer, crumbled
 ¼ tsp Cardamom Powder
 ¼ Cup Mixed Nuts, chopped (Pistachios, Almonds)
 ¼  cup  Hershey’s  Chocolate Flavoured Syrup

 Heat a heavy bottom pan on medium flame.
 Add condensed milk and cook till it is warm.
 Now add in crumbled paneer, cardamom powder, Hershey’s Chocolate Flavoured Syrup and mix well.
 Stir constantly to prevent from burning.
 After few minutes, it will turn to thick mass and will begin to leave the sides of the pan. This is the time to turn the flame off.
 Take a greased tray and transfer the kalakand mixture to the greased tray, spread it to ¾ inch thickness.
 Smooth the top evenly with the help of rubber spatula and top up with chopped nuts, pat lightly.
 Refrigerate the kalakand for 2-3 hours. After chilling cut into desired shapes and serve.


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