This particular double layered barfi was my favorite. A simple candy that has a burfi layer with powdered milk underneath and a chocolate layer on top. So yum.

Ingredients of Chocolate Burfi

  • 700 grams khoya / mawa (grated)
  • 1 cup (225 grams) of sugar
  • 2 tablespoons of cocoa powder

Let’s start with mawa

  • first, in a large kadai take 700 grams of khoya. Grate or crumble the khoya for even cooking.
  • add 1 cup ((225 grams)) of sugar and start mixing.
  • keeping the heat low, stir continuously until the khova and sugar melt.
  • crush the khova making sure there are no lumps.
  • cook until mixture thickens and begins to separate from pan. takes about 10 minutes.
  • divide the mixture into 2 equal parts and transfer 1 half of the mixture to the baking sheet lined with parchment paper. press and level up evenly.
  • I used the tray size: 6 inches x 3 inches.
    to the remaining half of the mixture, add 2 tablespoons of cocoa powder and mix well.
    continue to cook until well combined.
  • transfer the mixture to the burfi layer forming a two-tiered layer.
    press and level up evenly.
  • now stand for 30 minutes or until the burfi sets.
  • finally, cut into pieces and enjoy a chocolate burfi.

Be careful when you cook

  1. If you are using frozen mawa, be sure to bring it back to room temperature before using.
  2. you can also add a teaspoon of ghee to make the burfi rich and tasty.
  3. in addition, cook over low heat to avoid scorching.
  4. Finally, the chocolate burfi recipe tastes good when made with good quality cocoa powder.

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