Easy, 2 Layer Chocolate Burfi
Amazingly creamy & fudgy, this chocolate burfi recipe made with milk chocolate, milk powder, cashews & cardamom. Ready in about 30 minutes (plus setting time)!
Equipment
- Non Stick Pan
- Soft spatula
Ingredients
- ½ cup milk chocolate chips candy melts work great too!
- 2 tablespoon heavy cream
- ½ cup unsalted butter
- ⅔ cup whole milk
- 2 cup milk powder or mawa powder, I use Nido brand
- ⅔ cup ground cashews or fine almond meal
- 1 cup powdered sugar
- ¼ teaspoon (scant) green cardamom powder or any flavor you like
Instructions
Preparation
- Line the tray in which you plan to set the burfi with parchment paper or wax paper with an overhang. Alternatively you could grease a plate with melted butter and set burfi in it.
- Add chocolate chips to a microwave safe bowl and pour the heavy cream. Microwave for 30 seconds. Stop, give a gentle stir using a soft spatula once. Microwave again for 30-35 seconds. The chocolate chips will melt smoothly. Set aside to cool down a little bit. Note - Microwave for 15-20 seconds more if needed. The time will depend on quality of chocolate you are using. If you don't want to use microwave, use a double boiler to melt the chocolate.
Make The Burfi Mixture
- All the cooking will be on low heat. Now is the time to gather your patience. In a nonstick pan, add butter and milk. Place on a low flame. Let the butter melt completely.
- Add the milk powder and ground cashew powder and combine with the milk mixture. On low flame, cook the mixture for 4-6 minutes stirring continuously with the back of spoon.
- Add the powdered sugar and green cardamom next. As the sugar dissolves, the mixture will become runny, however continue to cook till it starts to thicken again. Takes about 5-7 minutes.
How To Tell When The Barfi Mixture is ready to set
- You will notice that the mixture will begin clumping around the spatula and will feel thickish to stir. It will start leaving the sides of the pan and you will be easily able to fold it over itself without spreading much. It will feel like a smooth dough.Immediately take off the heat. We don't want it to dry out or turn into a dough.
SET THE CHOCOLATE BURFI
- Add a half of the burfi mixture to the lined tray or greased plate. Smooth and press down using a flat spatula. Place in the fridge to set for 20-30 minutes.
- Meanwhile, while the rest of the half mixture is still warm, mix in the chocolate. If needed for mixing chocolate properly, warm up on very low heat for 2-3 minutes. Don't cook after you've added the chocolate.
- Once the bottom layer is set, add the chocolate mixture and spread and smooth down using a spatula. Let set in the fridge for at least 2-3 hours.
- Decorate with nuts or edible silver/gold sheet or as desired. Using a sharp knife, cut into large or small pieces per your wish. Dont forget to wipe the knife after every cut for neatness.
Notes
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- Use high quality chocolate for best taste and texture.
- A non stick pan and a soft spatula or a wooden spatula works best while making the burfi. Avoid steel or iron pans.
- I use a 6 by 6 inch baking tray to set the burfi and the slices come out nice and thick. Use a 8 by 8 inch tray for "thinner" slices.
- For a nut free chocolate burfi, skip using the ground cashews and use ⅔ cup milk powder instead. You many need to cook a little less or longer for the mixture to reach the right consistency.
- Use the green cardamom powder (or any flavor that you are using sparingly) to let the chocolate shine.
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Nutrition
Calories: 243kcalCarbohydrates: 21gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 32mgSodium: 33mgPotassium: 149mgFiber: 1gSugar: 19gVitamin A: 361IUVitamin C: 1mgCalcium: 106mgIron: 0.3mg
Tried this recipe?Let us know how it was!