Vanilla Chocolate Barfi is a soft and rich sweet made using milk powder, sugar and ghee. This sweet has two layers, one mild vanilla flavoured layer and one chocolate layer. When both layers are set together it gives beautiful two tone look and also double flavour in every bite. It looks simple but tastes very rich.
It can be prepared for small celebrations at home. This has soft and slightly fudgy texture and the vanilla layer tastes creamy and mild, while chocolate layer gives deeper cocoa flavour. When cut into small squares the layers look attractive and makes the sweet pleasant to serve for guests and family.
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About Vanilla Chocolate Barfi
Vanilla Chocolate Barfi is a milk based sweet made with milk powder, sugar, milk and ghee. Instead of preparing single flavour barfi, the mixture is divided into two portions. One part is flavoured with vanilla essence while other part is flavoured with cocoa powder. This gives the barfi two different flavours in one sweet.
The texture of this barfi is soft but little dense. It is not very chewy and also not crumbly when cooked right. While cooking mixture thickens slowly and begins leaving sides of pan. At that stage mixture becomes glossy and forms soft mass which is good for setting into barfi pieces.
This recipe has balanced and comforting flavor. Also vanilla layer gives gentle creamy taste while chocolate layer brings stronger cocoa flavor. When both layers are eaten together it gives nice mix of milk and chocolate taste. Nuts sprinkled on top also add little crunch which goes well with the soft texture.
There are small variations also for this barfi. You can add cardamom powder in vanilla layer for extra flavour. Others add pistachios or almonds between layers. Sometimes chocolate chips are mixed into chocolate layer which gives small melted chocolate bites inside the sweet.
I usually make Vanilla Chocolate Barfi when I want quick sweet without making sugar syrup. Ingredients are simple and already in kitchen. It is an easy sweet which comes together without much effort.
Vanilla Chocolate Barfiis 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.
Vanilla Chocolate Barfi Ingredients
- Milk powder - I have used milk powder as the main base for this barfi. It gives the sweet rich milky taste and smooth texture once cooked.
- Milk - I added for dissolving the milk powder smooth. It helps mixture become soft and cook evenly in the pan.
- Powdered sugar - I used for sweetness, powdered sugar mixes quicker and helps avoid grainy texture in sweet.
- Ghee - I add melted ghee while cooking the mixture which makes barfi glossy and soft. It also helps mixture leave sides of pan easily while cooking.
- Vanilla essence - I used for mild flavor first layer of barfi. It gives mild sweet aroma to mixture.
- Cocoa powder - I added to second portion of mixture for making chocolate layer. It gives deeper color and strong chocolate flavor.
- Chocolate chips - I add it in chocolate layer which melts little while mixing. It creates small pockets of chocolate flavor inside barfi.
- Chopped nuts - I sprinkle chopped nuts over top layer before setting. It gives little crunch and also makes sweet look festive.
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How to make Vanilla Chocolate Burfi Step by Step
1.Heat ghee in a pan, add milk to it.
2.Add vanilla essence.Immediately add milk powder and whisk well to avoid lumps.
3.Once it becomes smooth paste add powdered sugar. Whisk well. Now keep cooking in low flame. It starts to thicken first.
4.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.
5.Transfer the mixture to a greased pan. Level it with a ghee greased spatula, Set aside. Now add 2 teaspoon of water to cocoa powder, make a smooth paste and keep it ready.
6.Repeat steps 1 and 2. Instead of adding vanilla essence add cocoa powder paste and mix well.Add chocolate chips and mix well. It will start to thicken.
7.Then leave the sides of the pan. It will be glossy and easily comes together.
8.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.
9.Pat it well with a ghee greased spatula. Sprinkle mixed nuts over it and press it slightly.Allow it to set in fridge at least for 30 minutes to 1 hour. Then cut into small squares and serve. I recommend keeping in fridge for at least 30 minutes then cut it.
Cool down completely then store in a clean container.
Expert Tips
- Cooking the mixture - I usually cook the mixture in low flame so it thickens slowly and evenly.
- Checking correct stage - I grease my fingers with ghee and try rolling tiny portion of mixture. If it rolls into soft ball without sticking, the mixture is ready for setting.
- Avoid lumps - While adding milk powder you should whisk continuously so that lumps does not form. Smooth mixture will give better barfi texture after it sets.
- Layer setting - I spread the vanilla mixture evenly in the pan before adding chocolate layer. Press it gently with greased spatula so the layers remain even.
- Chilling time - I cut the barfi after resting in refrigerator. If cut immediately it may feel slightly sticky while slicing.
Serving and Storage
Serve this as festive sweet after meals or evening dessert. It also goes well when guests visit and you want to offer homemade sweet. This barfi can be kept at room temperature for about four days in airtight container. If the weather is very warm storing it in refrigerator helps keep it firm and fresh.
FAQS
1.Can I make this in advance?
Yes you can prepare it one day before serving and store it in airtight container. The barfi stays good and flavours settle nicely.
2.Can I skip chocolate chips?
Yes you can be skip it if not available. The chocolate layer will still taste good because of cocoa powder.
3.Why my barfi mixture becomes sticky while cutting?
This happens when the mixture did not set fully. Keeping it in the refrigerator for little more time helps it firm up.
4.Can I add nuts?
Yes you can add cashews or almonds if you like little crunch in the sweet. It also gives slightly richer taste.
5.How long can this be stored?
This barfi stays good for about 4 days at room temperature in airtight container. If refrigerated it can stay slightly longer.
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📖 Recipe Card
Vanilla Chocolate Barfi Recipe
Ingredients
For the vanilla layer:
- ¾ cup milk powder
- ⅓ cup milk
- ⅓ cup powdered sugar
- 1 and ½ tablespoon melted ghee
- ½ teaspoon vanilla essence
For the chocolate layer:
- ¾ cup milk powder
- ⅓ cup milk
- ⅓ cup powdered sugar
- 1 and ½ tablespoon melted ghee
- 1 and ½ teaspoon coco powder
- 1 tablespoon choco chips
- 1 tablespoon 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 teaspoon of water to cocoa powder, make a smooth paste and keep it ready.
- Repeat steps 1 and 2. Instead of adding vanilla essence add cocoa 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 at least for 30 minutes to 1 hour.
- Then cut into small squares and serve Vanilla Chocolate Barfi!
Notes
- Cooking the mixture - I usually cook the mixture in low flame so it thickens slowly and evenly.
- Checking correct stage - I grease my fingers with ghee and try rolling tiny portion of mixture. If it rolls into soft ball without sticking, the mixture is ready for setting.
- Avoid lumps - While adding milk powder you should whisk continuously so that lumps does not form. Smooth mixture will give better barfi texture after it sets.
- Layer setting - I spread the vanilla mixture evenly in the pan before adding chocolate layer. Press it gently with greased spatula so the layers remain even.
- Chilling time - I cut the barfi after resting in refrigerator. If cut immediately it may feel slightly sticky while slicing.
kumkum
wow, looks delicious 🙂
Tajinder
Hi I made vanilla barfi it was nice but sticky texture