Chocolate barfi is a sinful amalgamation of mawa (reduced milk) and chocolate with a hint of cardamom and saffron. This irresistible, decadent Indian sweet has two of my favorite ingredients, cardamom and chocolate. The texture is silky smooth, not overly sweet and is balanced with crunchy pistachios. Since its rich in calories, I rarely make it at home, unless its an occasion to celebrate or during festivals like holi or diwali.
Chocolate is the spoiled brat in the dessert world. There is already loads of sugar and butter in a single chocolate bar. But this delicious diva demands more butter and sugar if you try to make anything with it. There are some occasions where I wouldn’t hesitate to indulge in chocolate tantrums. But today is not one of those, with New Year resolutions and all. Instead I have given a microwave timeout to chocolate. It simply melted and when applied to the coconut burfis, it seemed content. I guess it found a natural fat to cling to. There is no way we can win with chocolate. This is a spoiled brat everybody loves to indulge in.
Chocolate Burfi is a very easy burfi that even beginners can try, it just melts in your mouth, so soft and textured that I loved it instantly. The fact that this burfi also requires very little ghee made me to try it instantly.
Coconut burfi coated with chocolate tastes superb and for choco-cocoholics, this is a simple and easy way to indulge in chocolate-coconut cravings.
- Khoya – 1 1/4 cups, unsweetened mawa
- Milk – 1/4 cup
- Milk powder – 2 tbsps
- Sugar – 1/3 cup, powdered
- Saffron – 3-4 strands soaked in a tbsp of milk (optional)
- Ghee – 1 1/2 tbsps
- Cardamom powder – 1/2 tsp
- Cocoa powder – 1 tbsp
- Pistachios – few, crushed
- Prepare khoya by following khoya (mawa) recipe link provided above.
- Add saffron strands to a tbsp of milk and set aside.
- Heat ghee in a wide shallow non-stick pan. Once it turns hot, add the crumbled mawa and saute for 3 mts on low flame, stirring continuously .
- Add the milk and sugar and mix. It will get liquidy. Keep stirring on low flame. Add milk powder, cardamom powder and saffron infused milk and mix.
- Soon the mawa will thicken and leave the sides of the pan and form a large lumpy mixture. At this stage, remove three fourth of the mixture to a greased aluminum pan or steel plate.
- Grease a flat ladle and spread the white khoya mixture and smoothen the top and set aside. Allow the white layer to cool down a bit, approx 5 mts.
- Add cocoa powder to the remaining one fourth mixture and keep mixing for 2 mts. Turn off flame and allow the mixture to come cool down a little or warm enough for you to handle.
- Spread the chocolate mixture on top of the white layer and smoothen it with a greased ladle. Allow to cool completely.
- Run a greased knife through the set layers, cut into squares and remove carefully. Garnish with nuts and serve.
मावा, चाकलेट और सूखे मेवे डालकर बनी चाकलेट बर्फ़ी बहुत टेस्टी बनती है. इसका स्वाद दूध पाउडर से बनी चाकलेट बर्फ़ी से भी अच्छा होता है. चाकलेट बर्फ़ी को बच्चे बडे़ मज़े से खाते हैं.
- You can use any cocoa powder or drinking chocolate powder.
- If you are running out of time, refrigerate the set mixture for 30 mts and cut into squares.
- If you do not have saffron on hand, omit it.
- Almonds or cashew nuts can also be used.