Dubai Chocolate Kaju Kataifi Burfi is a delicious Indian fusion mithai inspired by the viral Dubai Chocolate dessert. It combines the rich, melt in your mouth texture of traditional kaju burfi with a smooth layer of chocolate and a crispy, pistachio filled kataifi topping. Every bite has the perfect combination of creamy, nutty, chocolaty, and crunchy textures.

The bottom layer is made with finely ground cashews, milk powder, powdered sugar, and cardamom, then cooked with ghee and a little milk until perfectly thick and smooth. A layer of melted chocolate is spread over the kaju burfi, creating that rich chocolate center we all love in Dubai Chocolate inspired desserts.

The final layer is where the Dubai Chocolate inspiration really shines! Golden roasted kataifi noodles are mixed with pistachio cream and chopped pistachios, then spread over the chocolate layer. Slivered pistachios and dried rose petals add a beautiful festive finish while bringing in those classic Indian mithai flavors.

This Dubai Chocolate Kaju Kataifi Burfi is perfect for Raksha Bandhan, Janmashtami, Diwali, weddings, parties, or festive gifting. It looks impressive, but the recipe is actually quite simple to make at home. Prepare it ahead of time, let the layers set, cut it into beautiful squares, and you have a show stopping fusion mithai everyone will love!

Ingredients

For Kaju Burfi Layer

• 1 ½ cups Cashew Nuts
• ½ cup Milk Powder
• ¾ cup Powdered Sugar
• ½ tsp Cardamom Powder
• 2 tbsp Ghee
• 2 to 3 tbsp Milk

For Chocolate Layer

• 1 ½ cups Chocolate Wafers or Chocolate Chips

For Pistachio Kataifi Layer

• 1 ½ cups Kataifi Noodles, finely chopped or Fine Vermicelli
• 2 tbsp Ghee
• ½ cup Pistachio Cream
• ¼ cup Chopped Pistachios

For Garnishing

• 2 tbsp Slivered Pistachios
• 1 tbsp Dried Rose Petals

Equipment

• 8 x 8 inch square pan
• Parchment paper
• Non Stick pan
• Food processor or grinder

How To Make Dubai Chocolate Kaju Kataifi Burfi

1. Prepare The Kaju Mixture

Add cashew nuts, milk powder, powdered sugar, and cardamom powder to a food processor or grinder. Grind until the mixture becomes a fine powder.

Do not over-grind the cashews for too long, as they can release their natural oils and turn into a paste.

2. Cook The Kaju Burfi

Heat ghee in a nonstick pan over low to medium heat.

Add the prepared cashew mixture and 2 tbsp milk. Mix continuously while cooking. If needed, add another tablespoon of milk.

Cook until the mixture thickens, comes together, and starts leaving the sides of the pan. The mixture should be soft and smooth but not sticky.

3. Set The Kaju Layer

Grease an 8 x 8 inch square pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

Transfer the kaju mixture into the pan. Using a spatula or the back of a greased spoon, gently press and spread it into an even layer.

Set aside while you prepare the chocolate.

4. Add The Chocolate Layer

Melt the chocolate wafers using a double boiler or microwave.

For the microwave method, heat in short 20 to 30 second intervals, stirring well after each interval until completely smooth.

Pour the melted chocolate over the kaju layer and spread evenly.

Allow the chocolate to set until the surface becomes firm. You can place it in the refrigerator for about 15 to 20 minutes to speed up the process.

5. Make The Pistachio Kataifi

Cut the kataifi noodles into smaller pieces.

Heat ghee in a pan over medium heat. Add the kataifi and roast, stirring frequently, until it becomes golden brown and crispy.

Turn off the heat and add pistachio cream and chopped pistachios. Mix well until the crispy kataifi is evenly coated with the pistachio cream.

6. Add The Final Layer

Once the chocolate layer is firm, spread the pistachio kataifi mixture evenly over the top.

Gently press the mixture down so the layers hold together when sliced.

Sprinkle with slivered pistachios and dried rose petals.

7. Set And Slice

Allow the burfi to set completely.

For faster setting, place the pan in the refrigerator for about 1 hour.

Once set, carefully lift it out using the parchment paper. Cut into squares or rectangles using a sharp knife.

Serve and enjoy!

Tips For Perfect Dubai Chocolate Kaju Kataifi Burfi

• Use finely ground cashews: This gives the kaju layer a smooth, traditional burfi texture.
• Do not over-grind the cashews: Grinding too long can release the cashew oils and make the mixture pasty.
• Cook the kaju mixture carefully: It should come together and become non sticky but avoid overcooking or the burfi can become hard.
• Keep the chocolate layer firm: Make sure the chocolate has set before adding the kataifi layer, so the layers remain distinct.
• Roast the kataifi well: Golden brown and crispy kataifi gives this dessert its signature Dubai Chocolate inspired crunch.
• Use good quality pistachio cream: The pistachio cream provides much of the flavor in the top layer, so choose one with a rich pistachio taste.
• Press each layer gently: This helps the burfi hold together without making the kataifi layer lose its crunch.
• Chill before cutting: Refrigerating the finished burfi makes it much easier to get clean, even pieces.
• For the best texture: Let the pieces sit at room temperature for a few minutes before serving.

How To Store

Store Dubai Chocolate Kaju Kataifi Burfi in an airtight container in the refrigerator for up to 5 days.

Because of the pistachio cream and chocolate layers, I recommend keeping it refrigerated. Bring it to room temperature for a few minutes before serving for the best texture.

Frequently Asked Questions

Can I make this burfi ahead of time?

Yes! This is a great make ahead festive dessert. Prepare it a day before serving and keep it refrigerated in an airtight container.

Can I use chocolate chips instead of chocolate wafers?

Yes. Milk chocolate, semi-sweet chocolate, or dark chocolate can be used depending on your preference. Milk chocolate gives a sweeter, more dessert like flavor, while dark chocolate creates a nice contrast with the sweet Kaju layer.

Can I use homemade pistachio cream?

Absolutely. Homemade pistachio cream works beautifully in this recipe as long as it has a smooth, spreadable consistency.

Why is my kataifi not crispy?

Make sure the kataifi is spread out while roasting and cook it until evenly golden brown. Avoid adding the pistachio cream until the kataifi has been fully roasted and the heat is turned off.

Why This Recipe Is Special

Traditional Kaju burfi meets Dubai Chocolate in this gorgeous fusion mithai! The creamy kaju layer gives you the familiar taste of Indian sweets, while the chocolate and pistachio kataifi layers add a modern twist with incredible texture.

It is festive, indulgent, beautiful, and perfect for sharing. Whether you make it for Raksha Bandhan, Janmashtami, Diwali, or as a homemade gift, this is one mithai that is sure to stand out on the dessert table.

Dubai Chocolate Kaju Kataifi Burfi

Dubai Chocolate Kaju Kataifi Burfi is a delicious Indian fusion mithai inspired by theviral Dubai Chocolate dessert. It combines the rich, melt in your mouth textureof traditional kaju burfi with a smooth layer of chocolate and a crispy,pistachio filled kataifi topping. Every bite has the perfect combination ofcreamy, nutty, chocolaty, and crunchy textures.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Seting time 1 hour hr

Servings: 16 Pieces

Course: Dessert, mithai, Snack, Sweet

Cuisine: Dubai, Indian, Middle Eastern

Ingredients Method

Ingredients

  

For Kaju Burfi Layer

• 1 ½ cups Cashew Nuts
• ½ cup Milk Powder
• ¾ cup Powdered Sugar
• ½ tsp Cardamom Powder
• 2 tbsp Ghee
• 2 to 3 tbsp Milk

For Chocolate Layer

• 1 ½ cups Chocolate Wafers or Chocolate Chips

For Pistachio Kataifi Layer

• 1 ½ cups Kataifi Noodles finely chopped or Fine Vermicelli
• 2 tbsp Ghee
• ½ cup Pistachio Cream
• ¼ cup Chopped Pistachios

For Garnishing

• 2 tbsp Slivered Pistachios
• 1 tbsp Dried Rose Petals

Method

 

Prepare The Kaju Mixture

1. Add cashew nuts, milk powder, powdered sugar, and cardamom powder to a food processor or grinder. Grind until the mixture becomes a fine powder.
2. Do not over-grind the cashews for too long, as they can release their natural oils and turn into a paste.

Cook The Kaju Burfi

1. Heat ghee in a nonstick pan over low to medium heat.
2. Add the prepared cashew mixture and 2 tbsp milk. Mix continuously while cooking. If needed, add another tablespoon of milk.
3. Cook until the mixture thickens, comes together, and starts leaving the sides of the pan. The mixture should be soft and smooth but not sticky.

Set The Kaju Layer

1. Grease an 8 x 8 inch square pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
2. Transfer the kaju mixture into the pan. Using a spatula or the back of a greased spoon, gently press and spread it into an even layer.
3. Set aside while you prepare the chocolate.

Add The Chocolate Layer

1. Melt the chocolate wafers using a double boiler or microwave.
2. For the microwave method, heat in short 20 to 30 second intervals, stirring well after each interval until completely smooth.
3. Pour the melted chocolate over the kaju layer and spread evenly.
4. Allow the chocolate to set until the surface becomes firm. You can place it in the refrigerator for about 15 to 20 minutes to speed up the process.

Make The Pistachio Kataifi

1. Cut the kataifi noodles into smaller pieces.
2. Heat ghee in a pan over medium heat. Add the kataifi and roast, stirring frequently, until it becomes golden brown and crispy.
3. Turn off the heat and add pistachio cream and chopped pistachios. Mix well until the crispy kataifi is evenly coated with the pistachio cream.

Add The Final Layer

1. Once the chocolate layer is firm, spread the pistachio kataifi mixture evenly over the top.
2. Gently press the mixture down so the layers hold together when sliced.
3. Sprinkle with slivered pistachios and dried rose petals.

Set And Slice

1. Allow the burfi to set completely.
2. For faster setting, place the pan in the refrigerator for about 1 hour.
3. Once set, carefully lift it out using the parchment paper. Cut into squares or rectangles using a sharp knife.
4. Serve and enjoy!

Tips For Perfect Dubai Chocolate Kaju Kataifi Burfi

1. Use finely ground cashews: This gives the kaju layer a smooth, traditional burfi texture.
2. Do not over-grind the cashews: Grinding too long can release the cashew oils and make the mixture pasty.
3. Cook the kaju mixture carefully: It should come together and become non sticky but avoid overcooking or the burfi can become hard.
4. Keep the chocolate layer firm: Make sure the chocolate has set before adding the kataifi layer, so the layers remain distinct.
5. Roast the kataifi well: Golden brown and crispy kataifi gives this dessert its signature Dubai Chocolate inspired crunch.
6. Use good quality pistachio cream: The pistachio cream provides much of the flavor in the top layer, so choose one with a rich pistachio taste.
7. Press each layer gently: This helps the burfi hold together without making the kataifi layer lose its crunch.
8. Chill before cutting: Refrigerating the finished burfi makes it much easier to get clean, even pieces.
9. For the best texture: Let the pieces sit at room temperature for a few minutes before serving.