This layered caramel and chocolate burfi recipe is easy and perfect for your Diwali prep. This Indian sweet recipe is a twist to the traditional burfi recipe. This Indian sweet fudge made is made of milk solids or khova kheer and cocoa powder.
Hola people, welcome aboard the #PhatakaBlogTrain where we are celebrating Diwali. The firecracker train has moved from Amrita’s station to my food blog today! Amrita is a super lady – doctor, blogger, mom and she even teaches at the Medical College. Thank you Amrita for arriving at my station and I am eagerly waiting with an easy caramel and chocolate burfi recipe – something that you can make this Diwali for family and friends.
What do you need for this chocolate burfi recipe?
This layered chocolate burfi recipe is made with milk solids – khova kheer as we call it in Hindi or Bengali. You can make that at home but that’s a pretty tiresome lengthy process. These days you get everything readymade at any good supermarket, so why put so much energy on something that is readily available? I am using a readymade khova kheer for this caramel and chocolate burfi recipe. If you are in Kolkata, you will find khova in local sweet shops, in Bangalore we get packaged khova by various brands selling dairy products. the ones that you get in local sweet shops are much lighter in color, almost white. The ones we get here in package is a darker yellowish variant. I am using the later.
Apart from khova the other two simple ingredients are sugar and cocoa powder – very easily available at any kitchen. I am also adding some cardamom powder to bring out some aroma, and chopped nuts for garnishing.
How to make caramel chocolate burfi?
It is very important that you remember two tips for this chocolate burfi recipe.
- The khova kheer needs to be in room temperature before you start cooking else it will take ages to cook.
- Cook on low heat only – khova can burn and get dark in no time
- Use nonstick pan to avoid khova sticking to the bottom or burning
Read the step by step recipe – chocolate burfi recipe
Grate khova kheer that is in room temperature. Khova while packaged and refrigerated is like stone, so bring it to room temperature to make it workable.
Add khova in a nonstick pan and let it soften up in low heat. I have kept 100C on Induction cooker throughout.
Once warm add sugar, cardamom powder and stir constantly till sugar melts
The khova will start looking like suji halva! Keep stirring this mixture.
While the sugar melts the khova will get the wonderful caramel color
Cook for another 5 minutes or till it starts leaving the pan and become thicker.
Divide the dough into two parts.
Place one half of the dough on a greased surface and spread with hands or back of spatula while its warm.
Let it rest.
Mix the second half of the cooked khova mix with cocoa powder in low heat.
Once mixed spread it on top of the white layer.
Sprinkle chopped nuts from top
Let it rest in the refrigerator for 15-20 mins.
Cut it in desired shapes and serve to guests.
- 2.5 cups of khova
- ¾ cup of sugar
- ⅛ teaspoon Cardamom powder
- 1 tablespoon. cocoa powder
- 1 teaspoon ghee to grease hands
- Grate khova kheer that is in room temperature.
- Add the khova in a nonstick pan and let it soften up in low heat
- Add sugar, cardamom powder and stir constantly until sugar melts
- Keep stirring regularly so that it doesn't stick to pan
- The melted sugar will start to darken the khova
- Cook for another 5 minutes or till it starts leaving the pan and become like a dough.
- Divide the dough into two parts.
- Spread the caramel khova layer on a greased foil sheet
- Add cocoa powder to the rest and make the chocolate layer
- Add nuts on top
- spread over the caramel layer and refrigerate for 15-20 minutes
- Cut them in desired shape and serve
Hope you enjoyed this twist in the traditional burfi recipe. There’s going to a lot of fun in October when the Blog Train #PhatakaBlogTrain visits stations! So don’t miss out, next station is Deepa’s beautiful blog Kreative Mommy. Deepa’s a supermom to two beautiful girls, a freelance dietician and nutritionist, and a coreographer.
I am taking part in The Write Tribe Problogger October 2017 Blogging Challenge
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