Chocolate Burfi (Barfi)

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.

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.

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

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

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.

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.

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

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.

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