chocolate burfi recipe is one of the easy and quick sweets that one can make in just 20 mins this diwali. Barfi or burfi is a Indian sweet fudge made mostly with milk, sugar and flavoring ingredients. Khoya or mawa are the milk solids got by condensing the milk till it thickens and reaches a solid consistency.
To make a homemade khoya or khoa lot of patience and time is needed which I do not have. So I generally prefer to buy from the Indian stores. You can make a simple khoya burfi or make a choco burfi. Sweeteners like raw cane sugar too can be used like I did to make chocolate kaju katli and chocolate sandesh. Since i made the two layer chocolate burfi, i had to use sugar. But if making a single layer barfi, you can use raw cane sugar.
chocolate burfi recipe can be made with flour or milk powder or nut powder. But nothing can beat the one made with mawa / khoya since it has all the richness of milk and milk alone.
NOTE: YOU CAN JUST INCREASE ONE TBSP. SUGAR THAN WHAT IS MENTIONED IN THE RECIPE. ADDING A LOT OF SUGAR RELEASES MORE MOISTURE AND THEN KHOYA HAS TO BE COOKED FOR LONG AND IT WILL DISCOLOR AND TURN STICKY.
You can find the complete collection of 100 diwali recipes here.
How to make chocolate burfi recipe with step by step pictures
1. Bring the khoya to room temperature and crumble. Some brands of koya taste bitter or sometimes give a weird smell to the sweet, if you heat them while they are still cold. If you have frozen one, defrost it either in the refrigerator overnight or keep it at room temperature for few hours or defrost in microwave.
2. Add this to a nonstick pan, (remember to use a nonstick) begin to heat it on a very low flame or heat. Keep stirring constantly till the last step else the mixture will get burnt.
3. Once it is warm, add sugar, cardamom powder, and vanilla or rose water over the sugar. Keep stirring.
4. Sugar begins to melt and comes to a halwa like consistency. Continue to cook. Do not forget continue stirring.
5. After sometime it comes together like a mass and leaves the sides of the pan. It took me around 7 mins, but it depends on the kind of your pan or stove. So make sure it becomes like a mass and thick and not runny like halwa.
6. Grease a foil or you can use a butter paper.To make chocolate burfi, let the mix cool down completely, divide the mix to 2 parts, knead one of the parts to smooth dough, shape to a square on a foil. Add cocoa powder to the other part, grease your palms with coconut oil and knead it thoroughly for 3 mins. Place this over the first plain layer and add nuts. The layers stick together without much effort.
7. Freeze it for 10 mins or refrigerate for 20 to 30 minutes and cut to desired shapes. Do not leave it in the freezer for longer.
Related Recipes
Chocolate burfi recipe below
chocolate burfi recipe | chocolate barfi recipe | burfi recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2.5 cups mawa , crumbled (khoya or condensed milk solids)
- ¾ cup sugar
- 1/8 tsp Cardamom powder
- 1 tsp rose water or vanilla extract
- 1 tsp cocoa powder
- coconut oil Few drops or any aroma free edible oil
Instructions
- Defrost koya to room temperature. Crumble it well and add to a heavy bottom nonstick pan.
- Heat it on a very low flame constantly stirring to prevent burning
- When the koya gets warm, add sugar, cardamom powder rose water. you could increase the flame to medium
- Within a short while , sugar melts and the mixture turns to a halwa like consistency.
- Continue to cook stirring constantly,till it begins to leaves the sides of the pan and becomes thick like a mass. It must not be runny like halwa. Let the mix cool down completely.
- Divide the mix to 2 parts, knead one of them to a smooth dough, shape to a square on the greased foil.
- Add cocoa to the other part, Knead gently with greased palms till the dough looks soft.
- Place this over the first layer, sprinkle nuts. gently press if needed, but the layers stick on their own. Freeze it for 10 mins or refregerate for about 30 minutes.Cut chocolate burfi to desired shapes.
- Use up chocolate barfi with in 2 days, keep refrigerated.
Notes
you can decrease or increase cocoa powder based on the color while kneading
heating koya when it is very cold will make the burfi taste bitter
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hello, just done with making this ans letting it cool. Quick question. Is there any reason for refrigerating the sweet despite the fact that it’s well cooked? Just wanted to know if it can be stored at room temperature too.
Hi Veena,
Yes you can keep them at room temperature if your store bought khoya has some preservatives added to it. Otherwise burfi may go bad in 1 to 2 days. Thank you!
Honest and simple
So testy
It sounds good. Easy and testy.
Thank you
They sound delicious 🙂
Unfortunately I can not find the mawa… How can I substitute it with milk powder?
Thanks
Hi Alexandra
Thank you! I think I am too late. This recipe does not work with milk powder. Instead you can make it with almond flour.
Is it a 1:1 substitution with the almond flour?
You can check this badam burfi recipe with almond flour. If you prefer chocolate layer, set aside half of the cooked mixture and add cocoa powder to the rest while it is still hot.Mix a good mix. Then follow the rest.
I got the powdered mawa, and only had coconut milk on hand. Added that and ghee, call continued the recipe from there and turned out great! The coconut milk was full fat, so I had hoped it’d be a good equlevant.
Hi Amanda,
Glad it came out good. Thank you for the comment
Looks great ?? just want to ask instead of coco powder can I use grated chocolate?
Thank you!
Should work. But I haven’t tried it with chocolate.I used cocoa as it absorbs moisture and not make the burfi sticky.
Easy tasty & delightful
Thank you!
I love ur recipes very nice
Thanks christin
Wow ur recipe are really nice & lovely it….
Thanks Anjana
It sweets better.Lv it ???
it’s very mum! thank’s a lot!
welcome Radha
Hello mam.. i want to know how long we will store this?? and thanks a lot for this recipe.. i am waiting for your reply..
welcome Komal,
They usually keep good for 5 to 7 days in refrigerator.
Happy deepavali in advance to u maam….if u hav been in India sure i would hav visited u,Just to taste the sweetes…all are inviting maam….i want to mke dishes like this….i ll try too bt it alwayz ends up in disastr…
Hi Rathika,
Wish you all too a very Happy Deepavali. I would be more than happy if you could visit us.
🙂
Yes, it is very hard for women with baby to make things good. Especially sweets need attention while making. Even a small distraction can ruin them. You can try these when your baby grows up, next year.
🙂
Thanks for the wishes. Have a nice weekend
This dishes are really superb
Thanks Bhuvana
I like chocolate I try this very very tasty and yummy
Thanks Eswari
Perfect square Burfis. I love these double deckers.
Your kalakan recipe attracted me visit your blog…..I will surely interested to get your recipes in my inbox…keep encouraging those who enjoy eating bt dont cook regularly……tks
Hi Nina,
Iam glad that you visited my blog. Thanks for the lovely words.
🙂
gr8 recipe. prepared it finished too, great tasting like a real chocolate. Thanks for the detailed photos
🙂
Thank you Siri, iam glad you liked it
Looks so yum. Love this double decker version
looks perfect and delicious swathi 🙂