Chocolate Barfi Recipe (Mithai Burfi) – Dassana’s Veg Recipes

Chocolate Barfi or Chocolate Burfi is a straightforward Indian candy made with khoya (mawa), cocoa powder, and sugar. It has a wealthy chocolate taste with a comfortable, fudgy texture. This is likely one of the best mithai recipe you may make at dwelling. You solely want just a few elements and about 5 minutes of cooking time. The relaxation is simply letting the burfi set. Homemade khoya provides the most effective style, however you too can use ready-made khoya.

Chocolate Barfi – A Simple Homemade Sweet

This Chocolate Barfi is a straightforward mithai made with just some elements — khoya (mawa), cacao powder, and sugar.

The recipe makes use of the standard technique of flippantly cooking the khoya for a couple of minutes on low warmth, then mixing in sugar and cacao powder.

The combination is cooked once more briefly till it comes collectively right into a clean, shiny mass that units fantastically when cooled.

Ingredients & Flavor

I’ve used Indian boora sugar, which has a barely grainy texture and offers a gentle caramel-like sweetness. It blends simply into heat khoya and offers the burfi a standard mithai taste.

You also can use common powdered sugar and even grind sugar granules in a mixie to make your personal powdered sugar at dwelling.

I’ve additionally used cacao powder as an alternative of cocoa powder. You can use both one. Cacao provides a deeper and extra intense chocolate taste, whereas common cocoa powder makes the barfi barely milder and sweeter.

Choosing the Right Khoya

For the Khoya (milk solids), each do-it-yourself and store-bought khoya work nicely. If utilizing do-it-yourself khoya comprised of milk, it provides a more energizing taste and softer texture. 

I’ve used Amul khoya which is firmer, so grating it finely earlier than heating helps it soften evenly. If you might be utilizing prompt khoya comprised of milk powder, add just a few tablespoons of milk whereas cooking so the combination stays moist and doesn’t flip crumbly.

Perfect for Festivals

The style of this Chocolate Barfi is wealthy, chocolaty, and barely fudgy. It feels indulgent but easy sufficient to make even for freshmen. You can modify the cacao or cocoa powder to your liking. Add much less for a light-weight chocolate tone or a bit extra for a darker taste.

This chocolate mithai is nice for festive events like Diwali, Raksha Bandhan, Holi, or any celebration the place you wish to make one thing fast however particular.

For different conventional barfi recipes, you’ll be able to verify my Khoya Barfi, Coconut Barfi, Kaju Barfi, Carrot Burfi, and Besan Barfi recipes.

How to make Chocolate Barfi

Making chocolate barfi at dwelling is easy and wishes only some elements. The course of includes flippantly cooking the khoya, mixing in sugar and cacao or cocoa powder, cooking for a couple of minutes extra, and letting the combination set into comfortable squares.

Follow the simple step-by-step images under for a clean and fudgy consequence each time.

Preparation

1. Grease a small tray (6×6 inches) or metal plate with 1 to 2 teaspoons ghee. Sift ½ cup (75 grams) powdered sugar or boora and set it apart. This helps take away any small lumps and ensures it mixes evenly with the khoya later.

Tip: With 75 grams sugar, the sweetness is gentle and medium-sweet, not cloying. For a sweeter chocolate burfi, enhance sugar to about 90 grams (½ cup tightly packed).

2. Grate 200 grams khoya finely. Do not crumble it, as grated khoya mixes evenly with sugar and cacao powder.

Note: Make positive the khoya is at room temperature earlier than you begin. If utilizing frozen khoya, thaw it utterly and let it come to room temperature earlier than utilizing.

Briefly Cook Khoya

3. Add grated khoya to a heavy pan or kadai.

4. Heat on low flame for two to three minutes, stirring constantly till it softens barely and appears a bit shiny.

Avoid overcooking, as it may well launch fat and make the combination greasy.

Tip: Use a large spatula and maintain stirring typically so the khoya heats evenly with out sticking to the pan.

5. Turn off the warmth and place the pan on the kitchen countertop. Let the khoya develop into heat (not sizzling).

Add Powdered Sugar & Cacao Powder

6. Add ½ cup powdered or boora sugar and ½ teaspoon cardamom powder.

Tip: If you add sugar whereas the khoya is just too sizzling, the sugar might soften an excessive amount of and make the combination runny.

7. Mix nicely till the sugar blends in utterly. The combination might look comfortable or barely sticky at this level and that’s regular.

8. Add 3 tablespoons cacao powder or cocoa powder and a couple of to three tablespoons milk. Mix completely. The combination ought to begin wanting chocolatey and clean.

Make Chocolate Barfi

9. Place the pan again on low warmth and prepare dinner for about 2 minutes, stirring typically, till it turns into comfortable and begins leaving the edges of the pan and comes collectively.

10. The combination ought to look clean, cohesive, and barely shiny. It will depart the edges of the pan and maintain collectively as a comfortable mass. The texture ought to be moist however not runny and thick sufficient to unfold simply within the tray.

Tip: If the combination appears to be like too dry, add a teaspoon or two of milk. If it turns into too comfortable, prepare dinner for an additional minute to thicken it.

11. Spread the combination evenly and clean the highest with a spatula.

For an everyday chocolate barfi, maintain the layer about 0.5 to 0.6 cm thick. For a thinner, chocolate katli fashion model, unfold it to round 0.3 to 0.4 cm.

You also can make it barely thicker should you favor a extra conventional burfi texture.

12. Sprinkle almond slivers or pistachio slices on the barfi. Gently place edible silver leaf (chandi varq). Using silver varq is non-compulsory.

Let the chocolate barfi set at room temperature or refrigerate for half-hour to 40 minutes.

13. Once set, reduce into squares or diamonds. The texture ought to be comfortable and barely fudgy with a beautiful chocolate taste.

Serving Suggestions

Serve Chocolate Barfi as a festive candy for Diwali or another competition. It additionally makes a beautiful do-it-yourself reward. You can serve it at room temperature or barely chilled.

It pairs nicely with easy Indian sweets like Kalakand, Balushahi or Rava Ladoo for a combined mithai platter.

Storage

Store the Chocolate Burfi in an hermetic container within the fridge. For longer shelf life, refrigerate for as much as per week. Bring to room temperature earlier than serving or you possibly can serve chilled.

Dassana’s Cooking Notes

1. Use good-quality khoya and inside its shelf-life. It will be do-it-yourself or retailer introduced. If utilizing milk powder khoya, add just a few spoons of milk to assist it mix easily.
2. Always grate khoya for even heating and clean mixing. Crumbled khoya tends to type lumps.
3. Use a heavy pan or kadai to keep away from sticking.
4. Keep the warmth low all through the recipe. Khoya can burn shortly.
5. Add sugar solely after the khoya cools barely. This prevents the sugar from melting an excessive amount of.
6. For a sweeter style, enhance sugar barely to 90 grams.
7. Adjust cocoa powder or cacao powder to your style. For a lighter taste, use 2 tablespoons as an alternative of three.
8. You can skip including milk if the chocolate barfi combination appears to be like too moist.
9. For a richer model, stir in a teaspoon of ghee whereas cooking.

Asked & Answered