Chocolate burfi recipe – two layered burfi recipe. The bottom layer is plain khoya barfi while the top layer is cocoa-flavored chocolate burfi.
Burfi is also spelled as barfi or burfee. There are many different varieties in the barfi. This chocolate barfi is made from khoya, sugar, milk and cocoa powder
Anything made with chocolate is my favorite. So I have incorporated the chocolate flavor in many Indian sweets like chocolate peda, chocolate modak, chocolate pistachio rolls. I am planning to make chocolate sandesh and will share the recipe here.
It is very easy to make. Also, it is very quick. Within 15 minutes, it is ready. Then you just need to let it set for a few hours before you cut them into pieces.
The taste and texture of this burfi are the same as the one you get from halwai (store-bought one). But the homemade one is sure more hygienic. I have made it organic, by using organic ingredients.
Raksha Bandhan is around the corner, so to celebrate this festival I have made it at home. You can make this on any festival or special occasions.
How to make Chocolate burfi recipe?
PREP: Grease the pan with ghee or butter. (I used 9×5 inches loaf pan and set the burfi only in half of the pan.)
1) Heat the mawa in a pan on medium heat.
2) It will look crumbly and starts to melt. we don’t want to cook the khoya. So don’t let it brown. So just melt.
3) Add sugar
4) also add milk.
5) Mix well and continue cooking.
6) Cook it till thickens. It will take about 4 minutes. Stir continuously. Don’t cook it for long otherwise, it will be chewy.
7) Take half of the mixture in the greased pan
8) and spread in a pan evenly.
9) Add cocoa powder in other half mixture in pan.
10) Mix well.
11) Spread on top of plain burfi layer.
12) Sprinkle chopped nuts and press it lightly so nuts will stick to burfis.
13) Let it cool completely and let the burfi set. If you are in hurry pop burfi tray in the refrigerator for 1 hour.
14) After it sets cut them into 9 squares using a sharp knife. Remove them gently from the pan.
Variations:
- You can skip the addition of cocoa powder. And make the single-layered plain mawa burfi.
- Or mix the cocoa powder to the entire khoya mixture and make only chocolate burfi. No layers, just the chocolate barfi.
Storing the chocolate barfi:
- Store chocolate burfi in an airtight container in a single layer. If you want to stack them, place a parchment paper or butter paper between the layer of burfis, so they don’t stick together.
- It stays good for 2 days at room temperature. It stays good for a week in the fridge.
- If living in the area where the climate is humid then always store in the refrigerator.
Serving suggestion:
- Serve chocolate burfi as a dessert after or along with your meal.
- It is usually served to the guests on the Diwali.
- Many give them as a gift to their relatives or friends on the occasion of Diwali or New year’s day.
Check out more burfi recipes
walnut burfi // Mango coconut burfi // kalakand // Carrot burfi // Lauki barfi // Besan barfi
Chocolate Burfi Recipe (Mawa Chocolate Barfi)
Ingredients
- 2 cups Khoya (Mawa)
- ⅓ cup Sugar
- ¼ cup Milk
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Almonds chopped, for garnishing
Instructions
- Grease the pan with ghee or butter.
- Heat the mawa in a pan on medium heat.
- It will look crumbly and starts to melt. we don’t want to cook the khoya. So don’t let it brown. So just melt.
- Add sugar and milk. Mix well and continue cooking.
- Cook it till thickens. It will take about 4 minutes. Stir continuously.
- Turn off the stove.
- Take half of the mixture in the greased pan and spread in a pan evenly.
- Add cocoa powder in other half mixture in pan. Mix well.
- Spread on top of plain burfi layer.
- Sprinkle chopped nuts and press it lightly so nuts will stick to burfis.
- Let it cool completely and let the burfi set.
- After it sets cut them into 9 squares using a sharp knife.
- Remove them gently from the pan.
Ashwini
Hi Kanan.. I tried making the instant khoya.. But when I heated it as per the chocolate burfi recipe it did not melt and stayed crumbled.. So I added the sugar and milk and stirred till it got thick.. I found that the mixture was still very coarse and not smooth at all.. Any idea what I may have done wrong?
Kanan
While cooking you need to stir and keep mashing with the back of a spatula to break the lumps.
Anuprita
Hey hiee… Thanks a lot of such a nice descriptive recipe.
I tried it and it was a great success 🙂
Following most of your recipes.
Kanan
Thank you Anuprita for the feedback. Nice to know that burfi came out good.
Shashi
Yummylisious
Kanan
Thanks Shashi
Anisha
Hi.
I tried ur recipe. It set beautifully. My family loved it! 🙂
I noticed 2 things though:
1) The burfi stuck to my teeth while chewing.
2) I could still get the taste of milk powder (I used ur recipe for homemade instant khoya).
Any ideas on what I must’ve done wrong?
Thank you!
Anisha.
Kanan
Hi Anisha, it looks that you need to cook the khoya little more. I think birfi sticking to mouth and taste of milk powder indicates that khoya is still RAW in burfi.
Anisha
Thank you! I’ll try it again. 🙂
MK
This recipe looks great! I was considering cutting the amount of sugar and using nutella instead of cocoa powder. I wonder if that’ll actually set into a barfi. I am thinking that since it’s just a little bit of nutella compared to the amount of khoya/mawa, it shouldn’t be a huge problem.
Kanan
ohh Nutella is very interesting idea. That is true, small amount nutella compared to khoya will not cause a problem to set like burfi. If using nutella reduce the sugar quantity as it is already sweet while cocoa is unsweetened.