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.
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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.
Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 Square
Author Bhawana

Ingredients

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)

Instructions

  • 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.
  • After 3-4 minutes add sugar and milk, cook until sugar melts. Keep stirring otherwise mawa would burn.
  • As sugar melts add cardamom powder and kewra essence. Mix nicely and cook for another 3-4 minutes.
  • By now mawa will become thick, switch off the flame and pour this into a greased surface.
  • Keep it aside until our chocolate layer is ready.
  • 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.
  • Add cocoa powder, cardamom powder, and kewra essence. Mix thoroughly and cook for another 5-6 minutes on low flame. Keep stirring.
  • Now pour this chocolate mixture over the white layer. Spread evenly, if required use a greased spoon to make a flat surface.
  • Let it cool down completely before making pieces. keep it in the fridge after 2 hours.
  • Garnish with chopped nuts and edible silver leaves. Cut them into the desired shape.
  • Indian sweet Chocolate burfi or two layered burfi is ready to enjoy.

Notes

  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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg