Vanilla chocolate burfi recipe is one of the fancy sweets you can make for this Diwali.It looks so pretty with 2 layers and tastes so delicious.This will sure be a hit among kids.
This 2 layer vanilla chocolate burfi is pending from my side since 2 yrs.I think of it but somehow miss to try it.I saw many recipes of this layered barfi made with khoya as in sweet shops.But I tried it using milk powder following my recipe here. I’ve already written lots about the taste of this burfi so lets straight away get on to learn the recipe.
So for those who had kept requesting for this vanilla chocolate burfi recipe, finally here it is 🙂
May be next year I will try this vanilla chocolate barfi with khoya and post it hopefully. 🙂
Vanilla chocolate burfi recipe
Ingredients
For the vanilla layer:
- 3/4 cup milk powder
- 1/3 cup milk
- 1/3 cup powdered sugar
- 1 and 1/2 tbsp melted ghee
- 1/2 tsp vanilla essence
For the chocolate layer:
- 3/4 cup milk powder
- 1/3 cup milk
- 1/3 cup powdered sugar
- 1 and 1/2 tbsp melted ghee
- 1 and 1/2 tsp coco powder
- 1 tbsp choco chips
- 1 tbsp chopped nuts
Instructions
- Heat ghee in a pan, add milk.
- Add vanilla essence.Immediately add milk powder and whisk well to avoid lumps.
- Once it becomes smooth paste add powdered sugar.Whisk well.Now keep cooking in low flame. It starts to thicken first.
- It will then start to leave the sides of the pan, grease your hands with ghee and try rolling a tiny pinch if it rolls into a ball easily without sticking then this is the right stage to switch off.
- Transfer the mixture to a greased pan.Level it with a ghee greased spatula.Set aside.Now add 2 tsp of water to coco powder, make a smooth paste and keep it ready.
- Repeat steps 1 and 2.Instead of adding vanilla essence add coco powder paste and mix well.Add choco chips and mix well. It will start to thicken.
- Then leave the sides of the pan. It will be glossy and easily come together.
- Grease your hands with ghee and try rolling a tiny pinch if it rolls into a ball easily without sticking then this is the right stage to switch off.If it sticks then cook for few more mins.Transfer the mixture to the pan over the vanilla layer.
- Pat it well with a ghee greased spatula.Sprinkle mixed nuts over it and press it slightly.Allow it to set in fridge atleast for 30mins to 1 hr.Then cut into small squares and serve.
Notes
- I cut the burfi atonce the chocolate layer was poured.So it was a bit sticky while cutting.Do allow atleast 3omins setting time in fridge to get neat pieces.
- This burfi keeps well atleast for 4 days in room temperature itself.
Steps to make vanilla chocolate burfi recipe:
- Heat ghee in a pan , add milk to it.
- Add vanilla essence.Immediately add milk powder and whisk well to avoid lumps.
- Once it becomes smooth paste add powdered sugar.Whisk well.Now keep cooking in low flame. It starts to thicken first.
- It will then start to leave the sides of the pan, grease your hands with ghee and try rolling a tiny pinch if it rolls into a ball easily without sticking then this is the right stage to switch off.
- Transfer the mixture to a greased pan.Level it with a ghee greased spatula.Set aside.Now add 2 tsp of water to coco powder, make a smooth paste and keep it ready.
- Repeat steps 1 and 2.Instead of adding vanilla essence add coco powder paste and mix well.Add choco chips and mix well. It will start to thicken.
- Then leave the sides of the pan. It will be glossy and easily come together.
- Grease your fingers with ghee and try rolling a tiny pinch if it rolls into a ball easily without sticking then this is the right stage to switch off.If it sticks then cook for few more mins.Transfer the mixture to the pan over the vanilla layer.
- Pat it well with a ghee greased spatula.Sprinkle mixed nuts over it and press it slightly.Allow it to set in fridge atleast for 30mins to 1 hr.Then cut into small squares and serve.I recommend keeping in fridge for atleast 30mins then cut it.
Cool down completely then store in a clean container.
Enjoy making and enjoy eating this cute 2 layered burfi! 🙂
wow, looks delicious 🙂