Chocolate Barfi Recipe | 2 Layer Milk Powder Burfi | Chocolate Mawa Barfi - Holi Special Sweet
Chocolate Barfi is a delicious 2 layered Indian fudge/sweet/mithai which is a perfect blend of creamy milk powder, rich cocoa and sugar that will melt in your mouth.
Ingredients
For the First Layer (Milk Powder Layer):
- 2 tbsp ghee clarified butter
- 1/4 cup milk as required to help bind the mixture
- 1 cup milk powder
- 1/3 cup Powdered Sugar adjust based on sweetness preference
- 1/4 tsp cardamom powder optional
For the Second Layer (Chocolate Cocoa Layer):
- 1 cup milk powder
- 1/3 cup Powdered Sugar adjust to taste
- 1/4 cup cocoa powder
- 2 tbsp ghee clarified butter
- 1/4 cup milk to adjust consistency
- 1/4 tsp vanilla extract optional
Instructions
First Layer (Milk Powder Layer):
- Cook the Milk Powder Mixture: In a non-stick pan, heat 2 tbsp ghee over medium heat. Add milk & bring it to a boil.
- Add Milk Powder: Gradually add the milk powder and powdered sugar, stirring continuously to prevent lumps. Cook on low-medium heat, stirring constantly, until the mixture starts to come together and pulls away from the sides of the pan.
- Roll the First Layer: Once the mixture has thickened, transfer it to a bowl. Allow it to cool slightly but not completely—just enough for it to hold its shape when rolling. Use a rolling pin to gently roll the mixture into an even layer about 1/2 inch thick. Let it cool completely.
Second First Layer (Chocolate Cocoa Layer):
- Prepare the Cocoa Mixture: In a bowl, add milk powder, powdered sugar & cocoa powder. Mix well.
- Add Cocoa Powder Mixture to pan: In a non-stick pan, heat 2 tbsp ghee over medium heat. Add milk & bring it to a boil. Gradually add the cocoa powder mixture to the pan, mixing well to avoid lumps until you reach a consistency that is thick but spreadable.
- Cook Until Thickened: Stir the mixture continuously on low heat until it thickens and starts to come away from the sides of the pan.
- Flavor (Optional): You can add vanilla extract for extra flavor.
- Roll the Cocoa Layer: Let the chocolate mixture cool slightly (not too hard). Once it's cool enough to handle, transfer it to a surface lightly greased with ghee or parchment paper. Roll it out with a rolling pin to about the same thickness as the first layer (roughly 1/2 inch thick).
- Stack the Layers & Garnish: Once both layers are rolled out, carefully place the chocolate layer over the milk powder layer. Sprinkle some chopped nuts (like pistachios or almonds) & rose petals. Gently press both layers together using the rolling pin to ensure they stick together without any gaps.
- Set the Barfi: Allow the combined layers to cool completely at room temperature. You can refrigerate it for quicker setting.
- Cut into Pieces: Once both layers are fully set, cut the barfi into squares or diamond shapes.
Recipe Video
Notes
- Use good quality cocoa powder for best taste.
- A non stick pan and a soft spatula or a wooden spatula works best while making the burfi. Avoid steel or iron pans.
- You can also optionally add flavourings such as rose water or kewra water but this will change the flavour of the traditional version.
- You can also use a baking tray to set the burfi. Grease a square or rectangular dish, or line it with parchment paper for easy removal. Transfer the chocolate mixture & even it with a spatula. Then pour the milk powder mixture over the cooled milk powder layer. Use a spatula to spread the chocolate layer evenly over the first layer.