Chocolate Burfi
16 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.5 cups milk powder
- ΒΎ cup powdered sugar
- ΒΌ cup + 2 tablespoons milk
- 4 tablespoons unsalted butter
- Β½ teaspoon cardamom powder
- 2 drops of kewra essence
- 1.25 cups milk powder
- 3 tablespoons cocoa powder
- ΒΎ cup powdered sugar
- ΒΌ cup + 2 tablespoons milk
- 4 tablespoon unsalted butter
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 and 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.
- 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!