Yum In The Tum: Give A Delicious HERSHEY’S Twist To Your Routine Dishes

We came across these amazing recipes in association with HERSHEY’S, together with celebrity chef Ranveer Brar & parents just like you! Grab your HERSHEY'S pack and don the chef's hat to create these 5 yummy recipes which combine goodness and taste. What we absolutely love, is how HERSHEY’S products add a unique flavour to the regular recipes and revamp the entire dish in no time. Trust us, this happy twist ought to bring a smile on your child’s face. Read on to know more. 

Just like the name suggests, these Happy Chappy Noodles consist of the goodness of home cooked chapattis with a unique twist.

Ingredients:
-½ cup HERSHEY’S Chocolate Flavored Syrup
-½ cup HERSHEY’S Strawberry Flavored Syrup
-1 cup wheat flour
-2 tsp oil
- Water, as needed
-1 tbsp white sesame seeds, dry roasted
- 1 tbsp black sesame seeds
- 2 tbsp pistachios, cut in slivers
- ¼ cup icing sugar, for garnish
- 1  banana, for garnish
- 1  orange, for garnish

Instructions:
-Combine all the wheat flour, salt and oil using some water and knead into a soft dough.
-Divide the dough into equal portions and start rolling in a round shape on a flour-dusted surface.
-Heat a tawa, cook chapattis on hot tawa. Cook from both sides, apply oil and turn off the flame.
- Wrap the chapatti like a cylinder and cut into strips like fettuccini. Make small bundles of chapati strips and place them on a baking tray.
-Bake the strips at 150 degrees C for 15-20 minutes till they are crisp.
-In a wok, toast white and black sesame seeds and add the HERSHEY’S Strawberry Flavored Syrup, cook for a minute.
-In a bowl, add the HERSHEY’S Chocolate Flavored Syrup and add one orange zest. -Add one-quarter of orange juice and mix everything together.  
-Take two martini glasses, in one glass add chopped bananas at the bottom and top it with crispy chapatti strips. Drizzle HERSHEY’S Strawberry Flavored Syrup over the chapatti strips. Garnish with fresh cherries.
-In another martini glass add a few orange segments at the bottom, top it with crispy chapatti strips. Drizzle the chocolate syrup mixture over the chapatti  strips. Garnish with pistachio slivers.
- Dust both glasses with icing sugar and serve immediately.

Bid goodbye to the same old recipes. This Makhana Jelly combo is what you need to add an exciting twist to makhana (fox nuts)
Ingredients:
- 1 cup makhana (fox nuts)
- 2 tsp ghee
- 1 tbsp oil

• For strawberry jelly
- ½ cup HERSHEY’S Strawberry Flavored Syrup
- 1 cup beetroot juice
- 2 tbsp agar agar

For caramel jelly
- ¼ cup HERSHEY’S Caramel Flavored Syrup
- ¼ cup condensed milk
- 2 tbsp agar agar

Ever thought lauki (bottle gourd) could be used in a mouth-watering cheesecake? Here’s a recipe that transforms lauki into the HERSHEY’S Out Of The World Cheesecake

Ingredients:
- ½ cup HERSHEY’S Strawberry Flavored syrup
- ½ cup HERSHEY’S Caramel Flavored syrup
- 2 cup of digestive biscuits, crushed
- ½ cup butter
- 1 ½ cup lauki (bottle gourd) thickly grated
- 2 cups hung curd
- 1 cup whipped cream
- Few mint sprigs, for garnish

Instructions:
- For the biscuit base, melt the butter in a pan and let it cook till it is brown to make burnt butter. Crush the biscuits and add in a bowl with the butter and mix them together; keep aside.
-For the lauki layer, take thickly grated lauki and squeeze the water out. Heat the pan and add  HERSHEY’S Strawberry Flavored Syrup with a little water and cook for a minute. Add the grated lauki, let it cook for 8-10 minutes until all the moisture is absorbed.
-Once thoroughly cooked, refrigerate for 10 minutes.
-For the caramel layer, beat the hung curd using a whisk , HERSHEY’S Caramel Flavored Syrup and whisk together.
-Add the whipped cream in the hung curd and mix together using cut and fold method.
-Fill the mixture in a piping bag and keep aside and start assembling in a mason jar,

- Add a layer of biscuit crumble. Pipe the hung curd mixture layer, add a little spoonful of lauki mixture on top of hung curd. Follow this step again.
-Top with biscuit crumble, drizzle HERSHEY’S Strawberry Flavored Syrup, and garnish with mint sprig.
 

Sour+ sweet= tasty! Watch how a simple tomato sandwich gets a makeover as the mouthwatering HERSHEY’S Khatte Meethe Tart! 

Ingredients:
-¼ cup HERSHEY’S Strawberry Flavored Syrup
-2 tbsp oil
-½ tsp mustard seeds
-½ tbsp urad dal
-1 tbsp chana dal-
½ inch ginger, chopped
-2 green chillies, chopped
-1 onion, chopped
- 8-10 nos cherry Tomatoes, halved
-Salt to taste
-6  nos white bread
-½ cup cheese, grated
- Few scallion leaves, for garnish 

Instructions:
-In a pan, heat oil, add mustard seeds, urad dal, chana dal, and chopped onion and ginger and sauté.
-Finely chop green chillies and add the tomatoes to the pan and sauté.
- Add HERSHEY’S Strawberry Flavored Syrup and combine everything together, season with salt and cook till tomatoes are cooked but bit chunky.
-For tarts, remove the edges of the bread slices and roll them flat with a rolling pin.
-Press the rolled bread loaves into a tart mould and bake at 160 degrees C for 5-7 mins, till it is crisp and a little brown. Let the bread tarts cool down and remove them from the mould.
-Add grated cheese in the bread tarts and spoon in the strawberry tomato mixture into the tart mould. Garnish with strips of scallion leaves and serve immediately.

Transform the routine with this awesome recipe.

Ingredients:
-½ cup HERSHEY’S Chocolate Flavored Syrup   -½ cup jowar (sorghum), roasted and ground coarsely
-1¼ litre full cream milk
-1 tsp ghee (clarified butter)
-4-5 nos cardamom, crushed
-1 tsp dried rose petals, for garnish 

Instructions:
-In a pan, roast the jowar (sorghum) with ghee (clarified butter) till it is dry and coarsely grind it.
-In a wide thick-bottomed saucepan, add the ground jowar and milk. Bring to a boil and later cook on a low flame until jowar cooks. The milk will start thickening.
- Stir continuously, add HERSHEY’S Chocolate Flavored syrup and stir together. Add the crushed cardamom.
- Now remove from heat and let it cool down a little.
- For serving, pour a little HERSHEY’S Chocolate Flavored Syrup in a small clamp jar and add the cooked phirni till the top. Garnish with dried rose petals. Set in the fridge for 2-3 hours and serve chilled.

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Disclaimer: These recipes are Chef's creation only