chocolate khoya burfi recipe

chocolate burfi recipe | chocolate barfi | burfi

By Swasthi on August 1, 2022, Comments, Jump to Recipe

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.

chocolate burfi recipe swasthis recipes

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.


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.

melt khoya in pan for chocolate burfi recipe

3. Once it is warm, add sugar, cardamom powder, and vanilla or rose water over the sugar. Keep stirring.

addition of sugar to the pan to make chocolate burfi recipe

4. Sugar begins to melt and comes to a halwa like consistency. Continue to cook. Do not forget continue stirring.

cooking until sugar melts to make chocolate burfi recipe

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.

thickened koa mixture for easy chocolate burfi recipe

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.

knead mixture after cool for khoya chocolate burfi recipe

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.

refrigerate chocolate burfi until set

Related Recipes

Chocolate burfi recipe below

chocolate khoya burfi recipe

chocolate burfi recipe | chocolate barfi recipe | burfi recipe

chocolate burfi / fudge using milk solids called as khoya or mawa
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For best results follow the step-by-step photos above the recipe card

Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes

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


  • 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.


sweetness was just enough, you could increase by one tbsp. Adding too much sugar will release more moisture and have to overcook the khoya, it discolors and turns sticky.
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)

Nutrition Facts
chocolate burfi recipe | chocolate barfi recipe | burfi recipe
Amount Per Serving
Calories 176 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 7mg2%
Sodium 100mg4%
Carbohydrates 17g6%
Sugar 9g10%
Protein 6g12%
Vitamin A 170IU3%
Vitamin C 0.4mg0%
Calcium 252mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

double decker easy chocolate burfi recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Loved your recipe.. but when I made it , it became too hard and both the khoya portions cracked. Do u know why that happened 😪

5 stars
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.

5 stars
Honest and simple

So testy

5 stars
It sounds good. Easy and testy.

5 stars
They sound delicious 🙂
Unfortunately I can not find the mawa… How can I substitute it with milk powder?

Is it a 1:1 substitution with the almond flour?

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.

Looks great ?? just want to ask instead of coco powder can I use grated chocolate?

Easy tasty & delightful

5 stars
I love ur recipes very nice

5 stars
Wow ur recipe are really nice & lovely it….

5 stars
It sweets better.Lv it ???

it’s very mum! thank’s a lot!

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..

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…

5 stars
This dishes are really superb

I like chocolate I try this very very tasty and yummy

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

5 stars
gr8 recipe. prepared it finished too, great tasting like a real chocolate. Thanks for the detailed photos

Looks so yum. Love this double decker version