Chocolate Burfi

Heat a pan over medium heat. Add ghee and 1 cup milk to the pan. Stir well and cook for about 1 minute. Slowly add 2 1/2 cups mik powder to the pan, keep stirring it thoroughly until everything is combined.

Once everything is mixed, add sugar and stir again to completely dissolve the sugar. Turn the heat to medium-low and cook the mixture while stirring continuously (to avoid burning) until it comes to a thick and lump-free, batter-like consistency. It would take about 7-8 minutes to get a smooth dough.

At this point, the milk powder mixture would thicken up and start to pull away from the sides of the pan. To check doneness, pinch out a tiny portion of cooked mixture (be careful the mixture will be hot) and roll it on a greased plate, if it forms a smooth and non-sticky ball then it is ready to set. If not, then keep cooking it further until it reaches the desired consistency.

Once the mixture is ready, pour half the milk powder mixture into a medium bowl. Add kewra/rose water, and cardamom powder the bowl and mix until everything well combined. You can also add a few drops of vanilla extract here.

To the pan, add the cocoa powder, and give it a slight mix. Also sdd 2 tablespoons of milk. Mix and cook again until the cocoa powder is thoroughly incorporated and the milk powder mixture achieves the desired consistency. Set it aside.

Lightly grease a pan or a burfi tray with ghee, and then line it with a parchment paper. Pour the white milk powder mixture in the prepared pan and spread in an even layer. Use a greased spatula to flatten the mixture. Instead of pan, you can also do this on greased plate.

Now, pour the chocolate burfi mixture on top of the milk burfi mixture. Using a greased spatula, spread it evenly to create two separate layers. Garnish the burfi with edible sliver/golden leaves, and chopped pistachios. Press the pistachios down into the burfi.

Let the burfi mixture cool at room temperature, and then refrigerate for 30 minutes to 1 hour. To fasten the setting process, freeze the burfi for 10 minutes. Once the chocolate burfi has set, remove the burfi from the pan and place it on a wooden chopping board. Then trim the edges, and cut the burfi into even squares, or in rectangles. You can cut them in any desired shapes. Cut into 16 pieces.

Keep the chocolate burfi refrigerated. The burfi stays fresh for up to 8-10 days when stored in the refrigerator in and air-tight container.

NOTE: Watch the recipe video to learn how to perform these cooking steps.

ENJOY THIS RECIPE.