Chocolate Burfi is a chocolaty yummy sweet made by simmering coco powder, milk powder with sugar syrup & flavours and cut to square blocks. Chocolate Burfi is made on special occasions & Diwali and kids favorite sweet. Chocolate Burfi Recipe is published in this post with step by step pictures.
Chocolate Burfi is a very easy burfi that even beginners can try, it just melts in your mouth, so soft and textured that I loved it instantly. The fact that this burfi also requires very little ghee made me to try it instantly….I used my maida burfi as base recipe for this chocolate burfi and it came out soo good.I just tried with a very small quantity as its the first time I am trying, chocolate burfi will sure be a perfect treat for kids and chocolate lovers like me.
More burfi recipes:
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Chocolate Burfi
Ingredients
- 1/4 cup milk powder
- 1 tsp unsweetened coco powder
- 1/3 cup sugar
- 1/4 cup water
- 2 tsp melted ghee
- 4 nos pistachios chopped
Instructions
- Grease a plate with ghee and keep it ready before you start cooking. Mix milk powder and coco powder together, whisk it well so that it gets mixed evenly.
- In a pan - add sugar and water, stir well so that sugar completely dissolves.
- Let the syrup boil till the syrup reaches single string consistency....when you take the syrup between your fingers it should form a thin single string as shown that is the correct stage. It will be hot so be very careful.
- Now add milk powder coco mixture and mix well, keep mixing...in few seconds it will become thick but still in flowing consistency...this is the correct stage. Add ghee, give a quick mix and switch off.
- Transfer the mixture to a ghee greased plate, level it with a back of a spoon of greased zip lock for a smoother finish on top.
- Garnish with chopped pistachios or any nuts of your choice. When it is still warm, cut into squares.
- Cool down and store Chocolate Burfi in airtight container.
Notes
- Use good quality coco powder for good flavour and color.
- I used everyday brand milk powder. If your milk powder is coarse then grind it once to make it a fine powder.
- The sugar syrup will be hot so be careful while touching it. Else you can check it with a ladle and see. I find checking with fingers easy as I've been doing this for a while now so got used to this method.
- Choose a plate according to the quantity so that you can get perfect thickness and shape.
- The mixture will thicken fast so act quickly. Once milk powder mixture is added keep stirring to get the desired consistency.
- You can even leave it as such without nuts, but if you are adding nuts add it immediately while its still hot else it will not stick to the burfi.
- Keeps well for 4-5 days, after that refrigerate it.
Method:
- Grease a plate with ghee and keep it ready before you start cooking.Mix milk powder and coco powder together, whisk it well so that it gets mixed evenly.In a pan – add sugar and water, stir well so that sugar completely dissolves.
- Let the syrup boil till the syrup reaches single string consistency….when you take the syrup between your fingers it should form a thin single string as shown that is the correct stage.It will be hot so be very careful.Now add milk powder coco mixture and mix well, keep mixing…in few seconds it will become thick but still in flowing consistency…this is the correct stage.Add ghee,give a quick mix and switch off.
- Transfer the mixture to a ghee greased plate, level it with a back of a spoon of greased ziplock for a smoother finish on top.Garnish with chopped pistachios or any nuts of your choice.When it is still warm, cut into squares.
Cool down and store in airtight container.
Expert Tips
- Use good quality coco powder for good flavour and color.
- I used everyday brand milk powder.If your milk powder is coarse then grind it once to make it a fine powder.
- The sugar syrup will be hot so be careful while touching it. Else you can check it with a laddle and see.I find checking with fingers easy as I’ve been doing this for a while now so got used to this method.
- Choose a plate according to the quantity so that you can get perfect thickess and shape.
- The mixture will thicken fast so act quickly.Once milk powder mixture is added keep stirring to get the desired consistency.
- You can even leave it as such without nuts, but if you are adding nuts add it immediately while its still hot else it will not stick to the burfi.
- Keeps well for 4-5 days, after that refrigerate it.
Babitha costa
raining diwali recipes,just loving the virtual treat btwn instead of pistachio u have entered ghee twice
Mythreyi
Very Easy Preparation and Looks Yummy!
Kurinji
yummy burfi…
jeyashri suresh
Varsha's favorite sweet, i learnt this from suresh's mami
Arthi
Hi Sharmi …when you say cup here … which size cup are you referring to .. how do I measure … thanks to clarify and help me out
SHARMILEE J
My 1 cup measures 250 ml
$ukanya
Hi, tried your recipe, though taste was good, it was not melt in mouth but lil bit on chewy side…can you pls tell me what could have gone wrong…
SHARMILEE J
I think if its overcooked it becomes chewy…..
Vaishnavi
Hi Sharmi what brand cocoa powder did u use?
SHARMILEE J
I used Parry brand coco powder for this….But I believe it is available only in whole sale shops
Pravina Parikh
Seems very simple to make. I should try this recipe. I make burfi with ricotta cheese
Smruti K
Hi Sharmi, my daughter loves chocolate burfi so I want to make more burfis at one time. Will doubling the contents effect taste? Pls advice
SHARMILEE J
No NO it will not affect the taste just double everything
Sheethal KS
I always used to see in the net they always used condensed milk…….here i saw without condensed milk i felt very good…and i got a confidence that it will be easy..thank you for sharing this recipe mam
Vartika Sinha
Hello sharmilee ji, i tried the chocolate burfi. It tasts good and also melts in mouth butit was loose and sticked to the tray. Even after keeping in fridge it was stiçky and difficult to remove from tray. Can u tell me the reason?
SHARMILEE J
I think it is undercooked….because if you had cooked perfectly while pouring itself it hardens
ranjiny nithyakumar
Can we make this as two layers one like this and other with just the milk powder?
SHARMILEE J
Yes you can do that too
Unknown
Hi Sharmi,
Thank you so much for the recipe. The chocolates came out very well.
gargi mishra
Thanks a lot …my kids will like it Sharmi.
Gayatri
Can I use milk instead of milk? If yes, how much?
SHARMILEE J
No milk powder cant be replaced here
Ishita Dessert Storm
Hi, Thank you for the recipe. The burfis tasted very good but were a little hard and very difficult to cut into pieces. Can you suggest what to do?
SHARMILEE J
If the sugar string consistency passes next stage then the burfis may turn hard.
Ishita Dessert Storm
Thank you. Will keep that in mind when I try it the next time.
WilliamKing
nice
Nimmy J
Mine became chewy..can anything b done to rectify it..tastes good though..
SHARMILEE J
Now cant do anything Nimmy….May be u must have missed the sugar consistency
Provash Chandra Neogy
Quantity of maida given as 1/4 cup heaped. Quantity too small. Please advise.
SHARMILEE J
You can increase the quantity as per your requirement
Jahnavi
Thanku so much for this wonderful recipe…my kids loved it…it’s so easy to make, Thanku once again!!
dhun parmar
that was very easy and tempting
Suja
Hi sharmi,
I used a standard cup measurement and my burfi ended up like a chewy and sticky halwa refusing to come out of the tray …I added some milk and some cashew powder again and heated it on flame did the stirring process again but no use ….same chewy sticky mixture ….
Sharmilee J
Chewy and sticky means the string consistency must have been missed and yes its hard to trouble shoot it if the sugar syrup consistency is missed. Guess you must have added the powder when its still in 1/2 string consistency.