Chocolate Burfi is perfect for kids made using milk powder. Chocolate Burfi is quick and easy to make for any festival. Chocolate Burfi is two layered burfi recipe, bottom layer is plain white burfi while the top layer is cocoa flavored chocolate burfi.
This Instant Chocolate Barfi from Milk Powder is going to remind you Indian sweet shop. Milk Powder Barfi is one of your favorite picks when you are looking for exciting Milk powder recipe. If you love chocolate and if you love Indian sweets then this could be it. Normally we gives sweet gift during Indian festival to our near one, and this is one of the best option for that. Also make sure it should be away from kids, else it will be vanished wid in a few mins… 😉
Ingredients:
For white layer
• 1 ½ cup Milk Powder
• ¾ cup Powder Sugar
• 1-2 tsp Ghee/1-2 tbsp Unsalted Butter
• ¼ cup Milk
• Pinch of Cardamom Powder
For chocolate layer
• 1 ½ cup Milk Powder
• ¾ Powder Sugar
• ¼ cup Milk
• 1-2 tsp Ghee/1-2 tbsp Unsalted Butter
• 2-3 tbsp Cocoa Powder
Other Ingredients
• Edible Sliver Leaf/Chandi Varakh/Warq for Garnishing (opt.)
• Chopped Pistachios
• Few drops of Ghee for Greasing and Spreading
Method:
For white layer
1. Take a wide pan, add ghee, milk, milk powder and stir it few minutes till mix well.
2. Add powder sugar, cardamom powder and mix well, stir it continuously till mixture becomes thick, it will take 7-8 minutes on low to medium flame.
3. Grease a plate with few drops of ghee, pour the mixture and spread it evenly using a spoon or the small flat bottom bowl, apply little ghee on it and spread it to avoid sticking the mixture. Keep aside for cool down.
For chocolate layer
1. In the same pan, add ghee, milk, milk powder and stir it till mix well.
2. Add powder sugar and mix well, stir it till it becomes thick mixture or 5-6 minutes.
3. Add cocoa powder and mix well, again stir it till smooth texture.
4. Now pour the prepared mixture over the white layer, spread it evenly, again use spoon or small bowl applying with little ghee, make smooth and flat surface.
5. Let it be cool down for 2-3 hour, after one hour you can place the plate into the freeze for quick cooling for ½ hour.
6. Now the mixture becomes hard, cut into desire or diagonal or square shape, as per your choice.
Chocolate Burfi is ready. You can apply edible silver leaf/chandi warq and garnish it with chopped pistachios.
Tips:
• You can use mawa/khoya instead of milk powder and milk.
• Add sugar level as per you choice.
• Always cook it on low to medium flame.
- 1 ½ cup Milk Powder
- ¾ cup Powder Sugar
- 1-2 tsp Ghee/1-2 tbsp Unsalted Butter
- ¼ cup Milk
- Pinch of Cardamom Powder
- 1 ½ cup Milk Powder
- ¾ Powder Sugar
- ¼ cup Milk
- 1-2 tsp Ghee/1-2 tbsp Unsalted Butter
- 2-3 tbsp Cocoa Powder
- Edible Sliver Leaf/Chandi Varakh/Warq for Garnishing (opt.)
- Chopped Pistachios
- Few drops of Ghee for Greasing and Spreading
- Take a wide pan, add ghee, milk, milk powder and stir it few minutes till mix well.
- Add powder sugar, cardamom powder and mix well, stir it continuously till mixture becomes thick, it will take 7-8 minutes on low to medium flame.
- Grease a plate with few drops of ghee, pour the mixture and spread it evenly using a spoon or the small flat bottom bowl, apply little ghee on it and spread it to avoid sticking the mixture. Keep aside for cool down. 1
- In the same pan, add ghee, milk, milk powder and stir it till mix well.
- Add powder sugar and mix well, stir it till it becomes thick mixture or 5-6 minutes.
- Add cocoa powder and mix well, again stir it till smooth texture.
- Now pour the prepared mixture over the white layer, spread it evenly, again use spoon or small bowl applying with little ghee, make smooth and flat surface.
- Let it be cool down for 2-3 hour, after one hour you can place the plate into the freeze for quick cooling for ½ hour.
- Now the mixture becomes hard, cut into desire or diagonal or square shape, as per your choice.
• Add sugar level as per you choice.
• Always cook it on low to medium flame.
29 Responses to “Chocolate Burfi”
Hi there! Can I substitute the powdered sugar with condenaed milk? Thank you for sharing such a hreat recipe.
condensed milk is mixture of solid milk and sugar! you can not substitute with only powder sugar! thank you 🙂
Tried the recipe as per the steps, but the barfi turned out chewy to eat.
I think you cooked the mixture little bit more! that’s the main reason it becomes chewy!
A fabulous recipe-thank you!!
How long will this barfi store and can I keep it in the fridge?
Thanks Radiya! it can stay upto 2 weeks in fridge 🙂
yummylicious chocolate burfi.. brilliant shots as ever..
Thanks Ranjani!
OMG! Binjal… These look so professional. I am going to give a try very soon. Give me a handshake.
Sowmya recently posted…AMLA GINGER LEMON DETOX – For a happy-healthy tummy!
Thanks Sowmya!
Hi dear. The barfi looks very tempting and easy to make for someone like me 🙂 I have only one query, can I use whole sugar instead of powder one?
yes Anuja You can!
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Hi, did you use Non fat milk powder ( seems like that is the only kind available in stores). Also which cocoa powder did you use? Thanks.
I used Deep brand mawa milk powder, you can use nido nestle, amul, which is easily available in any Indian grocery stores, and for cocoa powder i used Hershey cocoa powder.
Thank you for your quick reply!
As always super looking !!
thanks Vidya 🙂
Burfi looks so tempting… Great dessert for Chocolate lovers… Beautiful clicks
thanks Sowmiasgalley!
Absolutely fantastic!!
thanks Sonal 🙂
your pics are just mindblowing dear….super loved
thanks darling Gloria <3
If the milk powder is replaced with khoya, how much khoya should be added? Thanks!
use 1 cup finely grated Khoya instead of 1 1/2 cup milk powder!
Love your pics and blog 🙂 Do stop by mine – I am just a novice https://myculinarysaga.wordpress.com/
sure! thanks for stopping here 🙂
Most welcome 🙂