Growing up, chocolate barfi was my favourite indian sweet mithai! It was so exciting visiting the mithai shops and seeing rows of indian mithais – it was hard not to buy the whole shop! Luckily, my Mum made the best ever chocolate barfi at home so it could be enjoyed at any time! This chocolate burfi recipe uses the classic white barfi or milk powder burfi which is perfectly crumbly. It is an easy recipe using simple ingredients and resembles the exact texture you can find in sweet shops (kandoi). The traditional recipe uses fresh mawa, or milk solids, but most Indian homes use milk powder. The slight variation to my barfi recipe is to roast the milk powder first – this prevents the barfi going chewy as it doesn’t need much cooking. I also add powdered nuts which add to the crumbliness. The top layer of this delicious chocolate burfi is a smooth milk chocolate. The chocolate flavor is irresistible with the milk barfi. For a version using cocoa powder, you may like this Chocolate, Caramel and Vanilla Barfi. I’ve also used nutella to make Nutella Barfi and it tastes a bit like Indian chocolate fudge. It is a delicious treat that can be served on Raksha Bandhan, Holi, Janmashtami or Diwali! You can discover a delightful fusion of traditional indian sweets at Indian Fusion Desserts. These Indian Milk Sweets are also perfect for the festive season! Other Indian festival desserts include kaju katli and other popular burfis like coconut barfi
2 Layer Chocolate Burfi Ingredients
Ingredients can be found in any indian store and most supermarkets. White barfi layer Full cream milk powder aka instant milk powder Whole milk – you must use full fat milk Sugar – white granulated sugar Crushed nuts – almond, cashew and pistachio Ghee – I use homemade ghee always for my sweets Cardamom powder Chocolate layer Milk chocolate – I used milk chocolate chips, you can use bars of chocolate too. Mix it up by using dark chocolate, white chocolate or even ruby chocolate!
Equipment
Nonstick pan Prepared pan – either a greased plate (with vegetable oil or other flavourless oil), barfi tray or baking tray lined with parchment paper Sharp knife
How to make chocolate milk burfi
In a large plate, mix together the ghee, a dash of milk and the dry milk powder and leave for 5-10 minutes. Then, on low heat, roast the crumbly milk powder until you get a toasted aroma. The milk powder should not change in colour. Now make a milk sugar syrup. In a heavy bottomed pan, heat the milk on medium heat, continuously stirring as you go. Once it simmers, add in the sugar and cook on a low flame until the sugar dissolves and reaches a runny condensed milk consistency. This will take a couple of minutes. Tip in the milk powder, stir the mixture and cook until it forms a single mass and pulls away from the sides of the pan. Immediately transfer the barfi mixture into a lined barfi tray. Allow it to cool a little before proceeding. Meanwhile, heat chocolate in the microwave or using the bain marie technique. Pour this melted chocolate over the top of the milk burfi mixture and smooth out. You can optionally create a swirl pattern as well with the back of a spoon Allow the barfi and chocolate to set then slice cleanly into square shapes or rectangular shapes. Clean the knife in between slices.
Easy Chocolate Burfi Tips
You can optionally add flavourings such as rose water or kewra water but this will change the flavour of the traditional version. Do not leave the chocolate barfi uncut overnight – the chocolate will harden a lot and it will become difficult to get clean slices. As soon as the chocolate is just hard, I recommend cutting then. If your chocolate has hardened quite a bit, wash your knife under hot water, wipe dry and try again – the heat will gently melt the chocolate. You will probably need to wipe the knife in between slices. You can find the video recipe for the white barfi in the corresponding post. Save the crushed nuts and transform into Badam Milk Powder.
Storage
Chocolate barfi is best stored at room temperature in an airtight container. Keep in a cool place, away from direct sunlight as the chocolate can soften in warm weather. I do not recommend freezing this particular barfi as the chocolate will not thaw properly – usually, barfi is freezer safe.
Other Indian Sweets Recipe
Penda Recipe with Kesar and Mawa Mawa Gujiya (Ghughra) Badam katli with Almond Flour As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note:- This post was originally posted on 2nd of October 2010 but I have updated the post since with helpful content. The recipe remains the same.
