Chocolate burfi is a deliciously tempting treat made during the Diwali festival. This two-layered burfi is made with 3 ingredients only and is super easy to make.
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❤️About This Recipe
What Is Chocolate Burfi?
Burfi is a dense sweet fudge mainly made from milk-based ingredient (e.g. khoya, condensed milk or milk powder). To make chocolate burfi, cocoa powder is used here.
- Two Layers: In this chocolate burfi, the bottom layer is plain khoya burfi. The top second layer is the chocolate layer. And it is garnished with almonds.
- Quick to make: This chocolate burfi recipe comes together in under 30 minutes. Perfect for the festive season when you might be busy with other stuff like cleaning, decorating the house, and prepping other Diwali snacks or meals.
- Kid-friendly: Kids as well as adults will surely love this treat. Who doesn’t love chocolate? But especially kids will go crazy over this simple chocolate burfi.
- The perfect treat to pack into the Diwali sweet box. If you’re looking for homemade sweets to pack into the sweet box for your friends and family then this recipe is for you. Other quick recipe options are walnut barfi, magas, coconut barfi, kopra pak, etc.
🧾Ingredient Notes
Here is the pic of the ingredients you’ll need to make two layered chocolate burfi. 3 of them (khoya, sugar and cocoa powder) are the main ingredients and almond is for the topping.
Khoya (mawa): Fresh mawa is not available here in the USA so I have used a frozen pack of mawa. I prefer Nanak brand khoya. I have tried with the Vadilal brand but it has too much moisture in it.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
Prep: Grease a small container, tray or plate using ghee to set the burfi in. Keep it ready.
1) Take khoya and sugar in a pan on medium heat.
2) The mixture will melt and come together like a thick, runny paste.
3) Keep stirring and cooking until it thickens slightly more. You may notice a slight color change in the khoya. Depending on how much moisture your khoya has, it takes from 5 to 15 minutes to thicken.
4) The mixture becomes “burfi set” consistency meaning take a small portion and let it cool to touch, if you can roll it into a smooth and non-sticky ball then the mixture is ready. If it’s still sticky then cook a little more and check again.
5) Pour half of the ready mixture into a prepared tray.
6) Smooth out the surface evenly and keep it aside.
7) Add cocoa powder to the remaining half mixture.
8) Mix really well.
9) Pour this chocolate khoya mixture on top of the plain khoya layer.
10) Gently spread it evenly without mixing with the bottom layer.
11) Sprinkle chopped almonds on top.
12) Press it lightly using a spatula so almonds stick to the chocolate burfi.
13) Let the barfi set for a few hours (may take around 3-8 hours). To speed up this step, pop it into the fridge.
14) Once set cut into small square pieces using a sharp knife. Remove the pieces.
💭Expert Tips
- Take cooking time as a guideline. It may vary depending on the size and thickness of the pan, the amount of burfi you’re making and the quality of the khoya.
- If the khoya has more moisture then it takes longer to reach the set consistency.
- How to check set consistency for barfi? Take around ¼ teaspoon of portion on a plate and let it cool to the touch. If you can roll it into a smooth, non-sticky ball then the mixture is ready and doesn’t require any more cooking. If it is still sticky then cook a little more and check again.
- Do not overcook the khoya otherwise, chocolate burfi becomes chewy and rubbery.
- Storage: Chocolate burfi stays fresh for up to 2 weeks in the refrigerator in an airtight container. Because of mawa, it stays good at room temperature for a day or two only.
Check Out Other Chocolate Flavored Sweets
Did you try this chocolate burfi recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Chocolate Burfi
Ingredients
- 340 Grams or 12 oz Khoya (Mawa)
- ⅔ cup Sugar
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Almonds chopped, for garnishing
Instructions
- Prep: Grease a small container, tray or plate using ghee to set the burfi in. Keep it ready.
- Take khoya and sugar in a pan on medium heat. The mixture will melt and come together like a thick, runny paste.
- Keep stirring and cooking until it thickens slightly more. You may notice a slight color change in the khoya. Depending on how much moisture your khoya has, it takes from 5 to 15 minutes to thicken.
- The mixture becomes “burfi set” consistency meaning take a small portion and let it cool to touch, if you can roll it into a smooth and non-sticky ball then the mixture is ready. If it’s still sticky then cook a little more and check again.
- Pour half of the ready mixture into a prepared tray. Smooth out the surface evenly and keep it aside.
- Add cocoa powder to the remaining half mixture. Mix really well.
- Pour this chocolate khoya mixture on top of the plain khoya layer. Gently spread it evenly without mixing with the bottom layer.
- Sprinkle chopped almonds on top. Press it lightly using a spatula so almonds stick to the chocolate burfi.
- Let the barfi set for a few hours (may take around 3-8 hours). To speed up this step, pop it into the fridge.
- Once set cut into small square pieces using a sharp knife. Remove the pieces.
Notes
- Take cooking time as a guideline. It may vary depending on the size and thickness of the pan, the amount of burfi you’re making and the quality of the khoya.
- If the khoya has more moisture then it takes longer to reach the set consistency.
- Do not overcook the khoya otherwise, chocolate burfi becomes chewy and rubbery.
Poornima Renganadhan
Is the cocoa powder sweetened or unsweetened? N mawa also unsweetened or sweetened?
Kanan Patel
Both cocoa powder and mawa are unsweetened.