Indian Chocolate Burfi recipe

On the week of Ramadan, while returning to my place from my Mom's place I picked some fresh Khoya/ Mawa from Bowbazar without any plan in mind to what to do with the Khoya! Bowbazar area of Kolkata is famous for sweets and especially for the bulk production of fresh Chana/ Chenna/ Cottage Cheese. Mostly, famous confectioners' shops purchase Khoya from Bowbazar for making out of the world Bengali sweets. Given my ancestral place is just 1 km from the "Chana Patti", I prefer to pick Chana, Paneer and sometimes fresh Khoya/ Mawa from this place. Initially, I was thinking to prepare Kulfi but then decided to opt for an easy option to utilize the Khoya thanks to my lethargic nature :P. I made some super quick and super easy yet delicious Chocolate Burfi using Khoya.

I mostly prepare Chocolate Burfi during Diwali and prefer to gift it as part of my Diwali Goodie Box. This year I made these chocolate delicacies for Ramadan as well. I didn't go with making Khoya at home given availability of really good quality Khoya in my city, however, Khoya can be prepared at home in case good quality Khoya is not available. Little one cherished it a much and I have not added any dry fruit keeping in mind her preference of not having any dry fruit in sweets.

If you like you can add chopped dry fruits of your choice as well. Though this Indian Chocolate Fudge is famous as Chocolate Burfi since Chocolate is the heart of this sweet, however, it is prepared in two layers: one while or off-white layer and one layer of chocolate.

Chocolate Burfi

An easy recipe for 2 layered Chocolate Barfi; a quick Indian dessert prepared with milk solid and chocolate

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Course: Dessert

Cuisine: Indian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories:

Author: Debjani Chatterjee

Ingredients

Making of the Off-white layer:

Unsweetened Khoya/ Mawa: 150g around 1.5 Cup
Powdered Sugar: 50g around ½ Cup
Green Cardamom: 5-6

Making of the Chocolate Layer:

Unsweetened Khoya/ Mawa: 150g around 1.5 Cup
Powdered Sugar: 50g around ½ Cup
Unsweetened Chocolate Powder: 1 Tbsp.

Other:

Ghee: 1 Tsp.

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Instructions

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Preparing the tray or plate for setting Burfi and some preliminary preparations:

I have used my baking tray to set the Chocolate Burfi. If not available a steel plate can also be used.
Take Ghee and rub on the surface of the tray and then place a piece of Butter Paper and set it properly.
Grate Khoya at room temperature using a food processor or manual processor and divide it into two equal parts.
Deseed Green Cardamoms and make a powder of the Cardamom seeds.

Preparing the Off-white layer of the Burfi:

Take one part of grated Khoya in a Pan preferably non-stick one to get rid of sticking Khoya on the surface of the Pan.
Start cooking Khoya in low flame and frequently mix it using a spatula*.
After 2-3 minutes of cooking and vigorous mixing Khoya will start melting and will turn in to a paste which will have a consistency of Halwa.
Add ½ Cup of Sugar Powder and mix properly and then again cook for 2-3 minutes in low flame and add powdered Green cardamom powder to it and again mix it.
Stir continuously until the mixture thickens and leaves the side of the pan.
Pour the Khoya mixture on the previously prepared tray and spread it evenly to form a medium thick layer.

Preparing the Chocolate layer of the Burfi:

Take remaining grated Khoya and cook it as it is like the off-white layer.
After dissolving the sugar add unsweetened Chocolate Powder and mix it vigorously with the Khoya and cook till the mixture have the similar consistency as the Off-white layer.
Pour the Chocolate Khoya mixture over the Off-white layer in the baking tray and spread evenly to complete the layer.*
Cool the tray in refrigerator for around 1 hour and then de-mold it lightly from the tray along with the butter paper.
Remove the butter paper carefully and place it on a Chopping Board or Plate and then using a knife cut it into medium-sized diamonds or squares.
Chocolate Burfi is ready to serve.
Chocolate Burfi can be stored in a refrigerator for one week or at room temperature for 1-2 days.

Notes

*Stirring Khoya vigorously during cooking is very important unless it will get burnt. *If you wish you can sprinkle some chopped dry fruits this time but I avoided it as my daughter does not like dry fruits.