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.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 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
How to make the recipe
- 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 (estimation only)
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
