Chocolate milk powder burfi
delightful fusion of traditional Indian sweets and everyone’s favorite treat, chocolate! Made with milk, sugar, and cocoa powder, this dessert is a delicious way to satisfy your sweet cravings. Two-layer cake is a popular sweet stall recipe.
Shelf life of burfi
Since we added milk chocolate burfi better to finish within 4-5 days. Store in an airtight container in a cool, dry place, away from direct sunlight and moisture. You can even refrigerate the burfi.
Can I make vegan chocolate burfi?
Traditionally, burfi is made with ghee, which is clarified butter, but you can substitute it with vegetable oil or coconut oil and also milk with almond milk - if you prefer a non-dairy option. the texture and flavor may be slightly different compared to the traditional recipe. The burfi may be less rich and have a different mouthfeel, but it can still be delicious.
Can I reduce butter?
Yes, you can adjust the butter or ghee according to your preference. My kids prefer soft chocolatey burfi . If you reduce the butter the texture of the Indian chocolate cake with change accordingly.
Should I sieve milk powder?
If it is lumpy, sieving helps for best burfi texture
Flavors for the white layer
I used kewra water and cardamom powder. You can use rose water/ vanilla extract or other flavor of choice
Tips for perfect chocolate barfi
Always cook till it comes as a whole mass. if it is not cooked right, burfi might turn chewy Split the dough and immediately move aside to avoid further cooking Set the burfi well then cut
Ingredients
4 tablespoon softened butter 3/4 cup+ 1 tablespoon milk 1+1/2 cup milk powder 3/4 cup sugar 1 tablespoon cocoa powder kewra water cardamom powder vanilla extract pistachios
How to make 2-layer chocolate barfi with step-by-step pictures
Place parchment paper on a tray and grease it with a little ghee
Add butter and milk; mix well and boil
Furthermore, add milk powder and mix well
Add sugar and mix well; cook for around 8 minutes
cook till the mixture comes together as a nonsticky whole mass
Grease your hands and try to roll.soft ball - soft burfi. Hard ball- bard burfi
Turn off the stove and move the pan aside Split and transfer one batch to a bowl
Furthermore, add kewra water and cardamom powder; mix well
Add cocoa powder, milk, and vanilla extract to the other batch
cook till the mixture comes together as a nonsticky whole mass
Grease your hands and try to roll.soft ball - soft burfi. Hard ball- bard burfi
Add the one batch; spread
Transfer the chocolate batch on top; spread and level Sprinkle pistachios Rest at room temperature for 1 hour. Refrigerate till the Burfi set
Grease the knife with ghee and cut to the desired size
