Chocolate Burfi Recipe | Two Layered Chocolate Barfi
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.
Servings Prep Time
18burfis 5minutes
Cook Time Passive Time
10-15minutes 4hours
Servings Prep Time
18burfis 5minutes
Cook Time Passive Time
10-15minutes 4hours
Ingredients
For mawa layer
For chocolate layer
Instructions
Mawa layer
  1. 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.
Chocolate layer
  1. 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.
  2. 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.
  3. Burfi will be set in 2-3 hours. Cut square pieces using a sharp knife.
  4. Store the burfi in an airtight container. Burfi remains good for about three days at room temperature, and a week if stored in refrigerator.
Recipe Notes
  • 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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