Chocolate Burfi | How To Make Chocolate Burfi | Two Layered Chocolate Burfi

Chocolate burfi is one of the popular Indian festival sweet prepared during Diwali. It is a khoya burfi or mawa burfi recipe. Chocolate burfi is two layered burfi recipe, where the bottom layer is plain mawa layer and the top layer is chocolate flavored. Garnished with chopped pistachio and edible silver leaves as well. Though edible silver leaves are optional.

It is easy and quick Indian sweet to make for any festive occasion throughout the year like Holi, Janamashtmi, Ganpati, and Diwali. Chocolate burfi is perfect for kids and easy to make at home. On Diwali we distribute Indian sweets to friends and family and chocolate burfi is always among one of the chosen one sweet.  Chocolate burfi with milk powder, chocolate burfi with condensed milk are other variations to make this.

To make this chocolate burfi you need khoya or mawa, sugar, cardamom for aroma, chocolate for the top layer and few chopped nuts for garnishing. It is a creamy and chocolate in flavor sweet which melts in the mouth.

The first layer is a simple mawa or khoya layer which is sweet and flavored with cardamom.  Set it aside in a greased surface to cool down until we make a chocolate layer. Prepare the top layer by adding cocoa powder, sugar, and cardamom. Pour it over mawa layer and let it cool down. Garnish with chopped nuts and edible silver leaves. Cut in square pieces once at room temperature.

Important- Mawa quality which I used is frozen one. At room temperature, while cooking, it does not melt enough to dissolve sugar. For that, I had to use 1/4 cup milk so that sugar gets dissolve.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how to make this easy and quick chocolate burfi at home for the festive occasion.

Chocolate Burfi | Two Layered Chocolate Barfi

Ingredient                                                                     16 Square Pieces

Mawa Layer
350 Gram khoya or 2 Cup tightly packed grated khoya
3/4 Cup sugar
1 Tsp kewra essence
1/4 Cup milk
1 Tsp cardamom powder

Chocolate Layer
250 Gram khoya or 1.5 Cup tightly packed grated khoya
1/2 Cup sugar
1 Tsp kewra essence
2 Tblsp cocoa powder (preferably unsweetened)
1 Tsp cardamom powder
1/4 Cup-2 Tblsp milk
Handful pistachio chopped finely for garnishing
Edible silver leaves (optional)

Method

1. Mawa Layer or Khoya Layer– First of all heat a non-stick pan on low heat. Add grated mawa and cook for 3-4 minutes. It may leave the ghee but if not, do not worry.
2. After 3-4 minutes add sugar and milk, cook until sugar melts. Keep stirring otherwise mawa would burn.
3. As sugar melts add cardamom powder and kewra essence. Mix nicely and cook for another 3-4 minutes.
4. By now mawa will become thick, switch off the flame and pour this into a greased surface.
5. Keep it aside until our chocolate layer is ready.
6. Chocolate Layer– In the same pan add mawa, sugar, and milk together. Mix well and cook on low heat until sugar melts. It takes around 5-6 minutes.
7. Add cocoa powder, cardamom powder, and kewra essence. Mix thoroughly and cook for another 5-6 minutes on low flame. Keep stirring.
8. Now pour this chocolate mixture over the white layer. Spread evenly, if required use a greased spoon to make a flat surface.
9. Let it cool down completely before making pieces. keep it in the fridge after 2 hours.
10. Garnish with chopped nuts and edible silver leaves. Cut them into the desired shape.
11. Indian sweet Chocolate burfi or two layered burfi is ready to enjoy.

Note

1. Chocolate burfi is a make-ahead burfi recipe. You can store it for good two weeks in the fridge.
2. Adjust sugar level as per taste.
3. Replace khoya or mawa with the same quantity of milk powder.

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I referred RuchiKitchen, JagrutiCookingOdyssy and Nisha Madhulika blog to start with. But due to khoya quality, two attempts were gone to make this perfect chocolate barfi. Finally made my changes by adding milk in the khoya itself and gram measurement which later I measured into cups. Now, this makes my perfect chocolate burfi even if I use milk powder.

This post is for the A-Z Recipe Challenge. The food bloggers who are a part of this challenge, including myself, are cooking a dish for each letter of the English alphabet. Letter C is for this month, and I chose C for Chocolate as a key ingredient for my recipe.