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.
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 surface of the 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.
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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, barfi pieces become chewy and rubbery.