Chocolate Burfi Recipe - Try this burfi once, and you will keep coming back for more.

This recipe is from the book Mithai.

Main Ingredients : Cocoa powder(कोको पावडर), Khoya/mawa(खोवा / मावा)

Cuisine : Indian

Course : Mithais

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Chocolate Burfi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Chocolate Burfi checkout Chocolate Peda . You can also find more Mithais recipes like Tilache Laddoo, Chana Dal, Gur Aur Nariyal Ki Burfi, Tirangi Barfi, Bhapa Doi. Or try out these recipes from Indian Cuisine like Corn Salad Indian Style, Masala Cheese Kachori, Sattu aur Mawa Laddoo, Stuffed Tomatoes.

Chocolate Burfi Recipe - How to make Chocolate Burfi

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Cocoa powder 2 teaspoons

  • Khoya/mawa 2 cups + 1 tablespoon

  • Sugar 1/2 cup

  • Liquid glucose 1 teaspoon

  • Green cardamom powder a pinch

Method

Step 1

Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously till the sugar dissolves and the khoya starts to melt.

Step 2

Add the liquid glucose and continue to cook for about twenty minutes, stirring continuously, till the mixture thickens and begins to leave the sides of the kadai.Add the cardamom powder and mix well.

Step 3

Divide the mixture into two parts. Add two teaspoons of cocoa powder to one part and mix well.

Step 4

Transfer the cocoa mixture onto a greased six-by-eight-inch aluminium tray and spread it evenly. Leave to cool to room temperature and set.

Step 5

Spread the remaining khoya mixture on top of the chocolate layer and spread it evenly. Set aside to cool.

Step 6

Cut into twenty squares or diamonds and serve with the chocolate layer on top. Makes 20 pieces/400 grams

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