Chocolate Burfi – Double Layer Burfi

Its been quite some time since I disappeared from here! The reason being, we were in the process of moving home. We are yet to settle down completely. Will take some time to be back to the usual routine. With school holidays, its even more difficult.. So now U know, why there were no new posts. Having said that, this Chocolate Burfi had been in my drafts since ages. Coming to the rescue at the right time 🙂 This is a double layered burfi with milk powder. My favourite sweet ever. I usually pick this first from a box of assorted sweets! 🙂 Do check my Milk Peda recipe.

Now to the recipe..

[Preparation Time-10 mins : Cooking Time- 20 mins]

Chocolate Burfi Ingredients:

For White layer:

• Milk powder – 1 cup
• Sugar – 1/2 cup
• Milk – 1/4 cup
• Butter/ghee – 1 tbsp

For Chocolate layer:

• Milk powder – 1/2 cup
• Cocoa powder – 2 tbsp
• Sugar – 1/4 cup
• Milk – 1/8 cup
• Butter/ghee – 1 tbsp

Method:

• This is for the white layer. Heat a pan and add ghee. Add the milk powder, sugar and milk.

• Keep stirring. The mixture will look watery first. Keep stirring in low-medium flame for about 6-8 mins. At this stage it will become thick and start leaving the sides of the pan. This is the right stage, transfer it to a greased pan.

• Level it and smoothen it. Now for the chocolate layer. In the same pan, add ghee followed by milk powder, cocoa powder, sugar and milk. Similar to the white layer it will be watery in the beginning.

• It will become thick and leave the sides of the pan. Transfer it on top of the white layer and smoothen it. Let it cool a bit and slice it into squares while it is still warm.

Thats it! Double layer Chocolate Burfi is ready! How easy was that?! 🙂

Do u need a special occasion to enjoy this?

Tips:

1. The chocolate layer’s colour depends upon the cocoa powder u use. It will be darker if u use dark cocoa powder.
2. U can add a pinch of cardamom powder or vanilla essence to the white layer if u wish.
3. Always cook in low-medium flame, stirring continuously until it reaches the right consistency.
4. Stays good for 4-5 days in room temperature. Refrigerate after that.

– By Sundari Nathan