Chocolate Burfi with a white burfi layer is a modern twist on a traditional Indian sweet, making it a perfect addition to any festive celebration or cultural event. Combining the classic flavors of a milk-based burfi with the richness of cocoa, this dessert is a favorite among people of all ages. The contrast between the white and chocolate layers adds a visual appeal, making it an eye-catching centerpiece at Diwali, Raksha Bandhan, or family gatherings.
Chocolate Burfi is a delightful and rich Indian sweet that combines the smoothness of milk powder and milk with the deep flavor of cocoa, layered perfectly with a classic white burfi base. This fusion treat starts with making the basic burfi layer, where milk powder is mixed with milk, sugar, and ghee, then cooked until it forms a smooth, thick mixture. The key is to stir continuously, ensuring that the mixture doesn’t stick to the pan and develops a melt-in-the-mouth texture. Once ready, this white layer is poured onto a greased tray and allowed to set.
For the chocolate layer, the process is similar but with the addition of cocoa powder, which gives the burfi its rich, chocolatey flavor. After cooking, the chocolate mixture is carefully spread over the set white burfi layer, creating a beautiful two-tone effect. The burfi is then left to cool completely, allowing both layers to firm up before being cut into squares or diamonds. The result is a visually appealing and delicious, sweet, perfect for festive occasions or as a treat for chocolate lovers.
This fusion sweet not only satisfies the sweet tooth but also brings together the nostalgia of traditional sweets with the contemporary love for chocolate. It’s a quick and easy dessert to prepare, which makes it an excellent choice for busy festivals or impromptu celebrations. Loved by both kids and adults, this chocolate burfi is a crowd-pleaser, embodying the spirit of tradition with a modern twist.
Ingredients:
For white layer
• 1-2 tsp Ghee/1-2 tbsp Unsalted Butter
• 1 cup Milk
• 2 cup Milk Powder
• ¾ cup Powdered Sugar
• ½ tsp Cardamom Powder
For chocolate layer
• 1-2 tsp Ghee/1-2 tbsp Unsalted Butter
• 1 cup Milk
• 2 cup Milk Powder
• ¾ Powder Sugar
• 2-3 tbsp Cocoa Powder
• 1 tsp Vanilla Extract
Other Ingredients
• Edible Silver Leaf/Chandi Varakh/Warq for Garnishing (opt.)
• Chopped Pistachios
• Few drops of Ghee for Greasing and Spreading
Method:
For white layer
1. Take a wide pan, add ghee, milk, milk powder and stir it few minutes till mix well.
2. Add powder sugar, cardamom powder and mix well, stir it continuously till mixture becomes thick like a soft dough, on low to medium flame.
3. Grease a plate with few drops of ghee or line with parchment paper, drop the mixture and spread it evenly using a flat spoon. Keep aside for cool down.
For chocolate layer
1. In the same pan, add ghee, milk, milk powder and stir it till mix well.
2. Add powder sugar and mix well, stir it till it becomes little bit thick but soft mixture.
3. Add cocoa powder, vanilla extract and mix well, again stir it till smooth texture. switch off the flame and mix until soft dough kind of texture. Do not overcook.
4. Now drop the prepared chocolate dough over the white layer, spread it evenly, again use flat spoon or spatula, make smooth and flat surface.
5. Let it be cool down completely and set it for 5-6 hours.
6. Now the mixture becomes hard, cut into desire or diagonal or square shape, as per your choice.
7. Chocolate Burfi is ready. You can apply edible silver leaf/chandi warq and garnish it with chopped pistachios.
Tips:
• You can use mawa/khoya instead of milk powder and milk.
• Add sugar level as per your choice.
• Always cook it on low to medium flame.
- For white layer
- • 1-2 tsp Ghee/1-2 tbsp Unsalted Butter
- • 1 cup Milk
- • 2 cup Milk Powder
- • ¾ cup Powdered Sugar
- • ½ tsp Cardamom Powder
- For chocolate layer
- • 1-2 tsp Ghee/1-2 tbsp Unsalted Butter
- • 1 cup Milk
- • 2 cup Milk Powder
- • ¾ Powder Sugar
- • 2-3 tbsp Cocoa Powder
- • 1 tsp Vanilla Extract
- Other Ingredients
- • Edible Silver Leaf/Chandi Varakh/Warq for Garnishing (opt.)
- • Chopped Pistachios
- • Few drops of Ghee for Greasing and Spreading
- For white layer
- Take a wide pan, add ghee, milk, milk powder and stir it few minutes till mix well.
- Add powder sugar, cardamom powder and mix well, stir it continuously, on low to medium flame till mixture becomes thick, like a soft dough.
- Grease a plate with few drops of ghee or line with parchment paper, drop the mixture and spread it evenly using a flat spoon. Keep aside for cool down.
- For chocolate layer
- In the same pan, add ghee, milk, milk powder and stir it till mix well.
- Add powder sugar and mix well, stir it till it becomes little bit thick but soft mixture.
- Add cocoa powder, vanilla extract and mix well, again stir it till smooth texture. switch off the flame and mix until soft dough kind of texture. Do not overcook.
- Now drop the prepared chocolate dough over the white layer, spread it evenly, again use flat spoon or spatula, make smooth and flat surface.
- Let it be cool down completely and set it for 5-6 hours.
- Now the mixture becomes hard, cut into desire or diagonal or square shape, as per your choice.
- Chocolate Burfi is ready. You can apply edible silver leaf/Chandi warq and garnish it with chopped pistachios.
• Add sugar level as per your choice.
• Always cook it on low to medium flame.
29 Responses to “Chocolate Burfi”
Hi there! Can I substitute the powdered sugar with condenaed milk? Thank you for sharing such a hreat recipe.
condensed milk is mixture of solid milk and sugar! you can not substitute with only powder sugar! thank you 🙂
Tried the recipe as per the steps, but the barfi turned out chewy to eat.
I think you cooked the mixture little bit more! that’s the main reason it becomes chewy!
A fabulous recipe-thank you!!
How long will this barfi store and can I keep it in the fridge?
Thanks Radiya! it can stay upto 2 weeks in fridge 🙂
yummylicious chocolate burfi.. brilliant shots as ever..
Thanks Ranjani!
OMG! Binjal… These look so professional. I am going to give a try very soon. Give me a handshake.
Sowmya recently posted…AMLA GINGER LEMON DETOX – For a happy-healthy tummy!
Thanks Sowmya!
Hi dear. The barfi looks very tempting and easy to make for someone like me 🙂 I have only one query, can I use whole sugar instead of powder one?
yes Anuja You can!
Hi, did you use Non fat milk powder ( seems like that is the only kind available in stores). Also which cocoa powder did you use? Thanks.
I used Deep brand mawa milk powder, you can use nido nestle, amul, which is easily available in any Indian grocery stores, and for cocoa powder i used Hershey cocoa powder.
Thank you for your quick reply!
As always super looking !!
thanks Vidya 🙂
Burfi looks so tempting… Great dessert for Chocolate lovers… Beautiful clicks
thanks Sowmiasgalley!
Absolutely fantastic!!
thanks Sonal 🙂
your pics are just mindblowing dear….super loved
thanks darling Gloria <3
If the milk powder is replaced with khoya, how much khoya should be added? Thanks!
use 1 cup finely grated Khoya instead of 1 1/2 cup milk powder!
Love your pics and blog 🙂 Do stop by mine – I am just a novice https://myculinarysaga.wordpress.com/
sure! thanks for stopping here 🙂
Most welcome 🙂