Chocolate burfi recipe makes delicious two layered burfi of mawa and chocolate. It is a simple recipe and does not require too many ingredients. Chocolate flavor is achieved by the use of cocoa powder.
Burfi/barfi is the traditional Indian dessert. Come Diwali, or any other Indian festival, laddus and burfis become the most favored sweets in Indian homes. Earlier I did not like burfis too much. But now I have found that freshly made burfis are delicious. When I make them at home, I keep them mildly sweet and that makes them more palatable. I often make kalakand and mung dal barfi at home with condensed milk, using very easy and simple recipes.
I have used fresh mawa/khoya (milk concentrate) in this two layered chocolate burfi recipe. The steps are pretty simple. First divide the mawa into two parts. One part is used to make white mawa layer, and the other part is used as a base for chocolate layer.
Mawa layer of burfi
Crumble the mawa to make burfi
First crumble one portion of mawa. Heat it in a heavy bottomed pan on low flame. Add a tablespoon of ghee to it. It will start to melt on heating. Add powdered sugar to it. It will liquefy further.
Mawa becomes liquidy on adding sugar
Now cook it further on low flame, stirring continuously. When it starts to thicken, remove it from flame.
Water test
To check if the mixture is ready to set, you can perform a simple water test. Drop a small amount of mixture in a bowl of water that is at room temperature. If it stays together and does not spread in water, the mixture is ready.
Add cardamom powder and mix well. Grease a square container using ghee. Spread the prepared mixture in it. It will solidify further after some time. White layer of the burfi is ready.
Chocolate layer of burfi
When the white layer has solidified, start making chocolate layer. Crumble mawa and add cocoa powder and ghee to it. Heat in a heavy bottomed pan on low flame. It will soften up after some time. Add sugar and cook on low flame till the mixture leaves sides and starts to thicken once again. Spread the mixture over mawa layer. Smoothen the upper surface using spatula. Spread cashew slivers on top and press gently with spatula, or your hands.
Allow the burfi to set. It will take around two – three hours to set properly. Use a knife to cut square pieces. Two layered chocolate burfi is ready.
Cut square pieces of chocolate burfi
You might also like gulab jamun recipe that I made using milk powder. During festivals I make many sweet and savory snacks.
Serve freshly made chocolate burfi on Diwali
Two Layered Chocolate Burfi Recipe
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| Servings | Prep Time |
| 18 burfis | 5 minutes |
| Cook Time | Passive Time |
| 10-15 minutes | 4 hours |
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Make delicious chocolate burfi with this simple recipe. Make this burfi for festivities or puja, or enjoy as dessert anytime you want. You can use it as prasad or gift a box full of burfi to your friends or relatives during Diwali.
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- 300 gms fresh mawa/khoya (milk concentrate)
- 1 tablespoon ghee (rarefied butter)
- 1/2 cup powdered sugar
- 1 pinch green cardamom powder
- 200 gms fresh mawa/khoya (milk concentrate)
- 1 tablespoon ghee (rarefied butter)
- 1/2 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup cashewnuts finely chopped
- Crumble or grate the mawa. Add a tablespoon of ghee and heat the mawa in a heavy bottomed pan keeping the heat low. Mawa will start to soften up. Now add sugar powder. Heat and stir continuously till mawa starts to thicken once again. When mawa mixture starts leaving side of the pan, remove it from gas. Add cardamom powder and mix well. Spraed the mixture evenly on a greased container. Allow it to cool. On cooling the mixture will harden and get set.
- Crumble mawa, add ghee and cook the mixture in a heavy bottomed pan on low flame. After a minute, add powdered sugar and cocoa powder. Mix well and continue to cook the mixture till it starts leaving sides of the pan. The mixture would have started to thicken by now.
- Spread the mixture evenly over the mawa layer. Now sprinkle chopped cashew nuts on top of this chocolate layer. Tap gently and allow to set.
- Burfi will be set in 2-3 hours. Cut square pieces using a sharp knife.
- Store the burfi in an airtight container. Burfi remains good for about three days at room temperature, and a week if stored in refrigerator.
- You can use rose water or kewra essence to give some more flavor to burfi.
- Instead of two layered burfi, you can add cocoa powder to whole mawa and make chocolate flavored burfi.
- Do not thicken the mawa too much otherwise burfi will become too dry.
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