A rich, melt-in-the-mouth chocolate burfi made with milk powder and cocoa, no fancy equipment needed. Make it thick like a traditional burfi or roll it thin like kaju katli. Either way, it disappears fast!
Ingredients
Method
- Sieve the powders: Sieve the milk powder and cocoa powder together into a large bowl. Discard or set aside any coarse grains left in the sieve — these can be used later to make a milkshake!
- Make the sugar syrup: Combine the sugar and water in a heavy bottomed pan. Cook on medium heat, stirring until the sugar dissolves. Continue cooking without stirring until you reach two-string consistency — when you take a little syrup between your thumb and forefinger and pull apart, two thin strings should form.
- Add butter and powders: Switch off the stove. Immediately add the butter and stir until melted. Then slowly add the sieved milk powder and cocoa mixture, stirring continuously. Everything will come together and begin to pull away from the sides, rolling into a smooth ball.
This can be done in 2 methods
- Method 1 — Classic burfi: Grease a tray or plate with a little butter. Pour the mixture onto the tray and spread evenly. Allow to cool slightly then cut into diamond or square pieces while still warm. This gives a thick, fudgy burfi similar to seven cup cake
- Method 2 — Thin chocolate slabs: Pour the mixture onto a cookie sheet. Place another cookie sheet on top and roll to your desired thickness using a rolling pin. Peel off the top sheet and cut into bite sized pieces once cooled. This gives thin, elegant pieces similar to kaju katli or milk chocolate.
Notes
Two string consistency: This is the key to getting the burfi to set properly. To test, turn off the heat, dip a spoon into the syrup and let it cool for a moment. Touch the syrup with your index finger, then press your thumb and index finger together and pull apart slowly — two thin strings should form. If only one string forms, cook a little longer.
Sieving tip: The coarse grains left in the sieve after sieving the milk powder and cocoa make a delicious chocolatey milkshake when mixed with cold milk!
Method 1 vs Method 2: Method 1 gives a thicker, more traditional Indian mithai texture. Method 2 gives thin, elegant pieces that feel more like premium chocolate — beautiful for gifting.
Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
No responses yet