Name: Soya & Millet Chocolate
Prep time: 105 min
Cook time: 20 min
Total time: 125 min
Ingredients: 100 gm Flour (or soya soya); 100 gm Ragi Flour; 200 gm Mawa (sweetened); 15 gm Cocoa Powder; 50 gm Butter; 40 gm Walnuts (roughly chopped); 3 cup Water

Soya & Millet Chocolate

Vins Raj

UpdatedJuly, 2025

2 hours 5 minutes

1252 reads

4.25 from 4 votes

South Indian

About Soya & Millet Chocolate

Indulge in a chocolate bar that blends the wholesome goodness of millet and soya with the creamy richness of milk products, creating a treat that's as nourishing as it is delicious. This Soya & Millet Chocolate is a delightful fusion of traditional South Indian ingredients and cocoa, elevating your snack game to a new level of health and taste.

Perfect for kids who need an extra boost of energy—both physically and mentally—this snack combines finger millet flour, khoa, and cocoa for a naturally sweet, power-packed bite. Enjoy it as a guilt-free dessert or a handy snack, knowing it delivers a nutritious punch along with irresistible chocolatey flavor.

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Recipe Time & More

Prep1 45

Cook20

Total2 5

Calories133 kcal

Serves

Served AsDesserts Snacks

Recipe TasteCrunchy

Ingredients

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Instructions

Mix soya and millet together in a bowl and add water to extract its milk. Mix together and keep it aside for 1 hour
Now stir and strain the mixture. Keep the strained milk aside.
In a heavy bottom pan add the soya and millet milk and keep stirring.
When the milk starts to thicken add butter and keep stirring. This will take around 15 minutes on medium flame for the above quantity.
When the milk gets thickened add sweetened khoa and cocoa powder. Mix together and remove from heat.
Spread half the quantity of chocolate mixture on a plate either with oil greased or Parchment paper. Over to it spread the chopped walnuts.
On to the top spread the remaining chocolate mixture.
Refrigerate for 30 minutes, cut into slices and serve

Recipe Notes

Always refrigerate the chocolate as this will become soft when kept at room temperature.

Additional Tips

For a vegan version, replace khoa with cashew or almond paste, and use plant-based butter such as coconut oil or vegan margarine for a rich flavor that pairs well with finger millet and cocoa.
If you prefer extra crunch, toast the walnuts lightly before mixing them in, or add a handful of roasted soya chunks broken into small bits for more texture.
To achieve clean slices or bars, let the chocolate mixture cool completely and chill in the refrigerator for at least 1 hour before cutting with a sharp, lightly greased knife.
Store the finished chocolates in an airtight container in the fridge for up to a week to maintain their firmness and crunchy texture, especially in warmer climates.