Chocolate Burfi (Barfi Recipe)
Make this super delicious chocolatey Indian style fudge with milk solids, cocoa, sugar and cardamoms. It is easy to make under 30 mins.
© Swasthi's Recipes
Servings: 16
Ingredients
- 2½ 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
Instructions
- 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
Calories: 176kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 100mg | Sugar: 9g | Vitamin A: 170IU | Vitamin C: 0.4mg | Calcium: 252mg
