Chocolate Burfi (Barfi)

Updated: May 11, 2024, By Swasthi

Make this delicious and delightful chocolate burfi under 30 mins. Fulfil your chocolate and Indian dessert cravings with this simple dessert. It combines the traditional method of making Burfi but gets a makeover with a chocolatey layer. Chocolate Barfi has been a favorite with kids and grownups alike, ever since it was invented by the halwais in India.

Chocolate Burfi (Barfi)

Whether you are looking to make something new this Diwali or want to treat your family with a chocolate treat, this is a great option. There are numerous ways to make this with different kinds of ingredients. You will find this being made with all-purpose flour, with milk powder, nut flour and even with mawa.

My version is made with mawa also known as milk solids, cocoa powder, sugar and a small amount of ghee or fats to grease the pan. This chocolate burfi is layered, meaning it has 2 layers. The base layer is cardamom flavored and the top layer is chocolate vanilla flavored.

When you bite into it, you will just love the burst of flavors with a rich creamy, milky and chocolaty texture. These not only make a festive or birthday treat, they are also great to gift your loved ones. Do not forget to read the expert tips below before trying the recipe.

What you need

Mawa: use dry mawa from the frozen section in the Indian stores. The kind that is labelled as suitable for burfis, kalakand and gulab jamun is highly recommended here. Khoya with too much moisture requires longer cooking and this alters the color of the milk layer in the burfi.

Sugar: Use refined white sugar and not organic or unrefined sugar. Refined sugar preserves the color of your mawa in the base/first layer. Mawa can discolor to deeper color (golden or light brown) if you use unrefined sugar.

Flavorings: Cardamom powder is used for the base milky layer. If you want you may also use a few drops of rose water. The chocolate layer has a little vanilla extract. If you are not keen to keep the flavorings separate in the layers, you may simply use one or 2 flavorings at the same time.

Ghee or any fats: I prefer to use a little ghee only to protect my nonstick pan, grease my hands and the tray. I have never tried making this in a steel pan.

Photo Guide

How to make Chocolate Burfi (Stepwise Photos)

1. Bring the khoya to room temperature and grate. Heating very cold mawa can sometimes impart bitter taste to your burfi. If frozen, 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. Keep stirring constantly till the last step else the mixture will get burnt.

Grated khoya in a pan

3. Once it is warm, add sugar, cardamom powder, and/or rose water (optional) over the sugar. Keep stirring.

add sugar and rose water

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

gooey texture of mawa to make chocolate burfi

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. To test, grease your fingers and roll a small portion to a ball. It should be dry and non-sticky, yet hold the shape.

thickened consistency of mawa

6. Grease a butter paper or line a square tray. Divide the mix to 2 parts, mix one portion to smooth dough with a spatula. Shape to a square on the butter paper or transfer to the tray and even out the mixture. Quickly add cocoa powder & vanilla to the other part & incorporate with a spatula. Mix thoroughly for 3 mins, until really smooth. Transfer this over the first plain layer and add nuts. Smoothen with a spatula. The layers stick together without much effort only if the base layer is still hot.

I have no pictures of the steps incorporating the cocoa because I had to be very quick.

Mixture set to make a double decker chocolate burfi

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 until set

Store them in a air tight container and serve within 8 to 10 days.

Chocolate Burfi Recipe

Expert Tips

  • Avoid using more sugar than the amount mentioned. This can bring in more moisture to the burfi mixture and may require cooking longer, which in turn can result in a discolored and chewy burfi.
  • This recipe has not been tried with homemade mawa (or milk powder). I use unsweetened full cream fresh mawa from a brand called Bharat (from Melbourne). This works for me in all my Indian desserts.
  • Do not use mawa in the crumbled form, grate it well using a hand grater or a food processer. This helps you to achieve a smooth texture without any grains.
  • You need to be really fast when you are working with the chocolate layer because the cocoa makes the mixture dry. You have to be very fast and throw the chocolate layer over the base milky layer before the base turns cold. It is essential for the first layer to remain hot till you put in the second layer else they will remain separate & not stick.
  • Use all the ingredients at room temperature. Prep up, measure and leave them out of the refrigerator for a while.

Related Recipes

Recipe Card

Chocolate Burfi Recipe

Chocolate Burfi (Barfi Recipe)

5 from 33 votes
Make this super delicious chocolatey Indian style fudge with milk solids, cocoa, sugar and cardamoms. It is easy to make under 30 mins.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients (US cup = 240ml )

  • cups grated mawa (khoya)
  • ¾ cup sugar
  • ¼ teaspoon cardamom powder and or 1 tsp rose water
  • 1 teaspoon vanilla extract
  • 1½ to 2 tablespoon cocoa powder (adjust according to your preference)
  • 1 teaspoon ghee or oil to grease


  • Defrost koya to room temperature. Grate it well and add to a heavy bottom nonstick pan.
  • Heat it on a very low flame constantly stirring to prevent burning. Once it is warm, add sugar, cardamom powder and rose water.
  • Cook on a medium to low flame, stirring constantly. The mixture becomes gooey and you need to continue to cook until it becomes thick & leaves the sides of the pan.
  • Turn down the heat to low, cool a little mixture, grease your fingers and test by rolling a small portion of the mixture to a ball. It is ready if it holds shape and is non-sticky.
  • Divide the mix to 2 parts. Smooth out the first portion and mix well with a spatula until smooth. Transfer to a greased/lined tray & smooth out to spread. Or transfer to a greased parchment paper & shape it to a square.
  • Add cocoa and vanilla to the other part, Mix well with a spatula until really smooth. Transfer it over the basic layer and press down. Sprinkle nuts and smooth the top.
  • Freeze it for 10 mins or refrigerate for about 30 minutes. Cut chocolate burfi to desired shapes.
  • Keep chocolate burfi refrigerated in a air tight box and use up within 8 to 10 days.

NUTRITION INFO (estimation only)

Nutrition Facts
Chocolate Burfi (Barfi 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.
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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