Nov 07, 2015, Updated Jan 02, 2018
Happy weekend everyone! I know Diwali preps must be in full swing after all this is the last weekend before Diwali and there’s hardly any time left. Everyone must already have made their Diwali snacks and sweets. But if are still deciding on the sweets, then here’s an easy one for you – my double layer Chocolate Burfi. Burfi is like a fudge made of usually khoya/mawa, which is milk solids. That’s how traditional burfi is made however we do not get khoya easily here in the US. Of course you can very well make khoya at home, but it’s a long process and needs lot of patience. Ask me, I did make khoya last time for Diwali for these Gulab Jamuns and I was so tired by the end of it that I decided no more khoya making!
So an easier alternative to make burfi is to use milk powder. The burfi made from milk powder tastes almost like the one made traditionally from khoya. This is something which you can make with minimal efforts and few ingredients. This chocolate burfi has 2 layers to it. The 1st layer is simple milk burfi which is flavored with cardamom and some kewra essence. It’s okay if you don’t have kewra essence but it adds such a nice flavor. The 2nd layer is of course chocolate burfi which is exactly like the milk burfi layer but with the addition of cocoa powder. You cook these 2 layers separately and then layer them and then let them freeze. And that’s it! The process is pretty simple and I am sure you won’t have any problems in making this delicious sweet this Diwali.
The only thing you have to be careful about is cooking the burfi mixture till it reaches the stage where it can set. If you remove it from heat before it’s thick enough, the burfi will be very soft and won’t set properly. I mean it will still taste good but won’t set like a burfi should! I hope you guys give this chocolate burfi a try and if you do please don’t forget to share a picture with me! Method In a pan on medium heat, add butter and 1/4 cup milk. Let the butter melt and mix with the milk. Add milk powder to the pan. Mix till it’s well combined. Cook for a minute or so.
Add powdered sugar and mix. Also add 2 more tablespoons of milk at this point and the kewra essence and cardamom powder. The mixture will turn thin. Cook the mixture for 6-7 minutes of low-medium flame, stirring continuously till it becomes thick and mixture leaves sides of the pan. Remove pan from stove top and pour the mixture on a parchment paper. Using a spoon, (which should be dipped in ghee so that mixture doesn’t stick to it) flatten the mixture into a square shape. You can do this on a plate too, which should be well greased with ghee/butter. Parchment paper just makes things a lot easier! Let this layer set and in the meanwhile make the chocolate layer.
In the same pan on medium heat, add butter and let it melt. Add 1/4 cup milk and combine it well with the butter. Add milk powder, cocoa powder and mix till well combined. Now add powdered sugar and 2 more tablespoons of milk. The mixture will turn thin. Cook on medium heat for 6-7 minutes or till the chocolate mixture turns thick and leaves the sides of the pan. Pour the chocolate mixture on top of the milk burfi mixture. Using back of a spoon (again spoon should be dipped in ghee) spread the mixture till it over the milk burfi mixture entirely. Let the mixture set at room temperature for 1 hour and then put it in the refrigerator for another 1 hour. This is to just quicken the process, you can let is set at room temperature too. Once the chocolate burfi has set, trim the edges so that we get a perfect square. Cut into 16 pieces. Keep the chocolate burfi refrigerated and consume with in 3-5 days!
- Not all milk powders are same. You may need to add extra 2-3 tablespoons milk if the mixture looks very dry after adding the milk powder and sugar. So adjust accordingly.
- You can adjust the sweetness to taste.
- Add only 2 tablespoons of cocoa powder for a little milder chocolate taste.
- Sweets made with milk should be consumed with in 3-5 days. They don’t really last that long. Chocolate Burfi
title: “Chocolate Burfi " ShowToc: true date: “2024-09-17” author: “William Ward”
Nov 07, 2015, Updated Jan 02, 2018
Happy weekend everyone! I know Diwali preps must be in full swing after all this is the last weekend before Diwali and there’s hardly any time left. Everyone must already have made their Diwali snacks and sweets. But if are still deciding on the sweets, then here’s an easy one for you – my double layer Chocolate Burfi. Burfi is like a fudge made of usually khoya/mawa, which is milk solids. That’s how traditional burfi is made however we do not get khoya easily here in the US. Of course you can very well make khoya at home, but it’s a long process and needs lot of patience. Ask me, I did make khoya last time for Diwali for these Gulab Jamuns and I was so tired by the end of it that I decided no more khoya making!
So an easier alternative to make burfi is to use milk powder. The burfi made from milk powder tastes almost like the one made traditionally from khoya. This is something which you can make with minimal efforts and few ingredients. This chocolate burfi has 2 layers to it. The 1st layer is simple milk burfi which is flavored with cardamom and some kewra essence. It’s okay if you don’t have kewra essence but it adds such a nice flavor. The 2nd layer is of course chocolate burfi which is exactly like the milk burfi layer but with the addition of cocoa powder. You cook these 2 layers separately and then layer them and then let them freeze. And that’s it! The process is pretty simple and I am sure you won’t have any problems in making this delicious sweet this Diwali.
The only thing you have to be careful about is cooking the burfi mixture till it reaches the stage where it can set. If you remove it from heat before it’s thick enough, the burfi will be very soft and won’t set properly. I mean it will still taste good but won’t set like a burfi should! I hope you guys give this chocolate burfi a try and if you do please don’t forget to share a picture with me! Method In a pan on medium heat, add butter and 1/4 cup milk. Let the butter melt and mix with the milk. Add milk powder to the pan. Mix till it’s well combined. Cook for a minute or so.
Add powdered sugar and mix. Also add 2 more tablespoons of milk at this point and the kewra essence and cardamom powder. The mixture will turn thin. Cook the mixture for 6-7 minutes of low-medium flame, stirring continuously till it becomes thick and mixture leaves sides of the pan. Remove pan from stove top and pour the mixture on a parchment paper. Using a spoon, (which should be dipped in ghee so that mixture doesn’t stick to it) flatten the mixture into a square shape. You can do this on a plate too, which should be well greased with ghee/butter. Parchment paper just makes things a lot easier! Let this layer set and in the meanwhile make the chocolate layer.
In the same pan on medium heat, add butter and let it melt. Add 1/4 cup milk and combine it well with the butter. Add milk powder, cocoa powder and mix till well combined. Now add powdered sugar and 2 more tablespoons of milk. The mixture will turn thin. Cook on medium heat for 6-7 minutes or till the chocolate mixture turns thick and leaves the sides of the pan. Pour the chocolate mixture on top of the milk burfi mixture. Using back of a spoon (again spoon should be dipped in ghee) spread the mixture till it over the milk burfi mixture entirely. Let the mixture set at room temperature for 1 hour and then put it in the refrigerator for another 1 hour. This is to just quicken the process, you can let is set at room temperature too. Once the chocolate burfi has set, trim the edges so that we get a perfect square. Cut into 16 pieces. Keep the chocolate burfi refrigerated and consume with in 3-5 days!
- Not all milk powders are same. You may need to add extra 2-3 tablespoons milk if the mixture looks very dry after adding the milk powder and sugar. So adjust accordingly.
- You can adjust the sweetness to taste.
- Add only 2 tablespoons of cocoa powder for a little milder chocolate taste.
- Sweets made with milk should be consumed with in 3-5 days. They don’t really last that long. Chocolate Burfi
title: “Chocolate Burfi " ShowToc: true date: “2024-11-02” author: “Jonathan Parker”
Nov 07, 2015, Updated Jan 02, 2018
Happy weekend everyone! I know Diwali preps must be in full swing after all this is the last weekend before Diwali and there’s hardly any time left. Everyone must already have made their Diwali snacks and sweets. But if are still deciding on the sweets, then here’s an easy one for you – my double layer Chocolate Burfi. Burfi is like a fudge made of usually khoya/mawa, which is milk solids. That’s how traditional burfi is made however we do not get khoya easily here in the US. Of course you can very well make khoya at home, but it’s a long process and needs lot of patience. Ask me, I did make khoya last time for Diwali for these Gulab Jamuns and I was so tired by the end of it that I decided no more khoya making!
So an easier alternative to make burfi is to use milk powder. The burfi made from milk powder tastes almost like the one made traditionally from khoya. This is something which you can make with minimal efforts and few ingredients. This chocolate burfi has 2 layers to it. The 1st layer is simple milk burfi which is flavored with cardamom and some kewra essence. It’s okay if you don’t have kewra essence but it adds such a nice flavor. The 2nd layer is of course chocolate burfi which is exactly like the milk burfi layer but with the addition of cocoa powder. You cook these 2 layers separately and then layer them and then let them freeze. And that’s it! The process is pretty simple and I am sure you won’t have any problems in making this delicious sweet this Diwali.
The only thing you have to be careful about is cooking the burfi mixture till it reaches the stage where it can set. If you remove it from heat before it’s thick enough, the burfi will be very soft and won’t set properly. I mean it will still taste good but won’t set like a burfi should! I hope you guys give this chocolate burfi a try and if you do please don’t forget to share a picture with me! Method In a pan on medium heat, add butter and 1/4 cup milk. Let the butter melt and mix with the milk. Add milk powder to the pan. Mix till it’s well combined. Cook for a minute or so.
Add powdered sugar and mix. Also add 2 more tablespoons of milk at this point and the kewra essence and cardamom powder. The mixture will turn thin. Cook the mixture for 6-7 minutes of low-medium flame, stirring continuously till it becomes thick and mixture leaves sides of the pan. Remove pan from stove top and pour the mixture on a parchment paper. Using a spoon, (which should be dipped in ghee so that mixture doesn’t stick to it) flatten the mixture into a square shape. You can do this on a plate too, which should be well greased with ghee/butter. Parchment paper just makes things a lot easier! Let this layer set and in the meanwhile make the chocolate layer.
In the same pan on medium heat, add butter and let it melt. Add 1/4 cup milk and combine it well with the butter. Add milk powder, cocoa powder and mix till well combined. Now add powdered sugar and 2 more tablespoons of milk. The mixture will turn thin. Cook on medium heat for 6-7 minutes or till the chocolate mixture turns thick and leaves the sides of the pan. Pour the chocolate mixture on top of the milk burfi mixture. Using back of a spoon (again spoon should be dipped in ghee) spread the mixture till it over the milk burfi mixture entirely. Let the mixture set at room temperature for 1 hour and then put it in the refrigerator for another 1 hour. This is to just quicken the process, you can let is set at room temperature too. Once the chocolate burfi has set, trim the edges so that we get a perfect square. Cut into 16 pieces. Keep the chocolate burfi refrigerated and consume with in 3-5 days!
- Not all milk powders are same. You may need to add extra 2-3 tablespoons milk if the mixture looks very dry after adding the milk powder and sugar. So adjust accordingly.
- You can adjust the sweetness to taste.
- Add only 2 tablespoons of cocoa powder for a little milder chocolate taste.
- Sweets made with milk should be consumed with in 3-5 days. They don’t really last that long. Chocolate Burfi
