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  • Make this Raksha Bandhan special and sweeter with these interesting recipes by Chef Ranveer Brar.

    Published on August 9, 2022

    Raksha Bandhan is just around the corner, and we might all have booked our tickets to go home or decided what to wear for the celebrations. It is a festival where all the siblings and cousins come together and recall old memories over chocolates and mithais. The festival is all about celebrating special bond between brothers and sisters, and it is celebrated with a lot of zeal. In spite of, all the bantering and fights, this bond of brother & sisters is filled with love & affection!

    If you are also tired of eating the traditional mithai every year, and looking to cook something unique for your siblings, look no further. Hershey India brings you 3 easy-to-make recipes that you make with lot of love, sweetness, nuts and chocolate. 

    Shower some unconditional love on your loved ones with these sweet treat recipes specially curated by Chef Ranveer Brar for Hershey India:

    •              Hershey’s Choco-nut Kalakand

    •              Choco Elaichi Peda

    •              Choco Sev barfi

    Hershey’s Choco-nut Kalakand


    •              1 cup condensed milk

    •              1 cup paneer, crumbled

    •              1/4 teaspoon cardamom powder

    •              ¼ cup mixed nuts, chopped (Pistachios or Almonds)

    •              1/4 cup HERSHEY’S Chocolate Flavored SYRUP

    Equipment Needed

    •              A heavy bottom pan

    •              A Baking Tray

    •              Rubber Spatula


    •              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.

    Choco Elaichi Peda


    •              150 ml HERSHEY’S Chocolate Flavored SYRUP

    •              300 gm marie biscuit

    •              150 ml condensed milk

    •              1 tsp cardamom powder

    •              50 gm desiccated coconut

    •              10 gm sliced pistachios

    •              clarified butter, for moulding

    Equipment Needed

    •              Food Processor

    •              1 silicon spatula

    •              1 mixing bowl


    •              In a food processor add Marie biscuits & crush finely.

    •              Take the crushed biscuit in a mixing bowl & add HERSHEY’S Chocolate Flavoured Syrup, condensed milk & cardamom powder.

    •              Mix the ingredients thoroughly to form a dough.

    •              Apply butter or ghee on your palms and divide the mixture into equal portions. 

    •              Form smooth round balls & flatten them to resemble Peda.

    •              Tuck in the desiccated coconut & pistachios in the center of the Peda.

    •              Refrigerate and use.

    Choco sev barfi


    •              120 grams feeka mava

    •              40 ml HERSHEY’S Chocolate Flavored SYRUP

    •              20 ml water

    •              80 + 40 grams feeka sev

    •              vanilla essence

    •              Dry fruits slivers for garnish (almonds, pistachio)

    Equipment needed:

    •              Saucepan

    •              1 mixing bowl

    •              1 cake pan


    •              In a pan, add feeka mava, HERSHEY’S Chocolate Flavoured Syrup with water and heat.

    •              Add 80 gm of sev, vanilla essence and mix well to form a thick mixture

    •              Turn the heat off and remove it in a bowl, add the leftover sev, set in a square 6-inch ring mold

    •              Garnish with dry fruits slivers.


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