CHOCOLATE BURFI
Burfi is a very sweet Indian candy - similar to fudge, but slightly earthier and more milky - that is typically made with some combination of milk, sugar, ghee and flavorings. In Indian culture, burfi is often given as a gift, accompanying any kind of celebration: a birthday, a holiday, even a simple get-together of friends. This recipe, adapted from Raja Sweets in Houston, caters to those looking for an accessible entry point to the world of burfi; it offers a slight variation on the basic formula by adding a layer of cocoa-infused khoya (the name for the milky base).
Provided by Priya Krishna
Categories candies, dessert
Time 3h
Yield 16 pieces
Number Of Ingredients 6
Steps:
- Lightly grease only the sides of an 8-by-8-inch pan with ghee. Line pan with parchment paper so the paper hangs over two opposite sides of the pan. Mix together cocoa powder and sugar, and set aside.
- In a medium saucepan, mix together condensed milk and milk powder and add the ghee, to make khoya. Transfer pan to stovetop, add rose water and stir thoroughly with a wooden spoon to combine. Stirring constantly, cook the mixture on low heat (to avoid scorching) until it has a thick batter-like consistency, about 5 minutes. It will be quite stiff at first, but will become easier to stir as it heats.
- Pour half the khoya into a medium, microwave-safe bowl and add the cocoa mixture, mixing until thoroughly incorporated. Set aside.
- Pour the remainder of the khoya in the prepared pan and spread in an even layer. Let cool and refrigerate until firm, about 30 minutes.
- Reheat the reserved chocolate khoya in the microwave in 20 second intervals, stirring in between, until the consistency becomes spreadable again. (Alternatively, return the chocolate khoya to the stovetop and cook on low heat until mixture is hot throughout, stirring constantly, until the consistency becomes spreadable again.) Immediately pour the chocolate khoya on top of the white khoya, spreading it evenly to create two separate layers. Let the entire burfi cool and then refrigerate. Cut into small squares and serve at room temperature. The burfi can be refrigerated for up to 2 weeks.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 62 milligrams, Sugar 31 grams
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Himel
[email protected]This recipe is a great way to use up leftover chocolate.
Hosea Henshel
[email protected]I'm not a huge fan of Indian sweets, but this chocolate burfi was surprisingly good.
Mickenzie Johnson
[email protected]This burfi was delicious! I made it for Diwali and everyone loved it.
Nick Cordiel
[email protected]I've made this chocolate burfi several times now and it's always a hit. It's the perfect dessert for any occasion.
Rajeesh 123
[email protected]This chocolate burfi is the perfect dessert for any chocolate lover. It's rich, decadent, and has the perfect balance of sweetness.
Edith Eldridge
[email protected]I made this burfi for a party and it was a big hit. Everyone loved it and asked for the recipe.
chris aho
[email protected]This recipe is a great way to use up leftover chocolate. I had a bunch of chocolate chips that I needed to use up and this was the perfect recipe.
Tesss John
[email protected]I'm not a huge fan of Indian sweets, but this chocolate burfi was surprisingly good. It's not too sweet and the chocolate flavor is really rich.
Johannes Tshisa
[email protected]This burfi was delicious! I made it for Diwali and everyone loved it. It was easy to make and didn't take long at all.
Sabela Yared
[email protected]I've made this chocolate burfi several times now and it's always a hit. It's the perfect dessert for any occasion. I love that it's not too sweet and the chocolate flavor is really rich.
Mdsobuj Bd
[email protected]This chocolate burfi recipe is a keeper! It's so easy to make and the results are incredible. The burfi is rich, decadent, and has the perfect balance of sweetness. I highly recommend this recipe to anyone who loves chocolate and Indian sweets.