This homemade Chocolate Burfi is easy to make with simple grocery store ingredients. Make this delicious Indian sweet for Diwali, Holi and all your special occasions.
Burfi or barfi is an Indian fudge like treat traditionally made with milk and sugar. It's most often flavored with nuts and cardamom. The milk is dried by boiling and reducing it to a semi solid stage.
In India, this milk product is available in markets and is known as khoya or mawa. Outside India, it can be difficult to find.
I created a recipe for you that uses everyday grocery store ingredients. Many chocolate burfi recipes use condensed milk because it is also easy to find. I find that these recipes taste more like an undercooked fudgy brownie than a burfi.
To be clear, it was still good but just did not have the right texture. So I made my own "mawa" using a combination of milk powder and ricotta cheese.
How to Make Chocolate Burfi
For the purposes of these process photos, I have only made half batch of the recipe. If you make a full batch, your quantity is double that shown in the pictures.
To make this burfi, you will need ricotta cheese, dry milk powder, sweetened cocoa powder, sugar, almond flour, butter, and cardamom.
The first step in making burfi is to cook the milk solids. To do this, you have to constantly stir the ricotta over low heat to dry it out for about 10 minutes. Then incorporate the milk powder, butter and sugar while still heating and stirring to create a crumbly mixture.
Once you have this consistency you can add in the cocoa to make a chocolate burfi. Stir it well. I like to transfer the mixture to my stand mixture at this point.
This helps everything get mixed really well while also helping the burfi cool down by releasing steam during mixing. If you don't have a stand mixer, you can just transfer to a bowl and mix by hand too.
Once the mixture is ready, transfer it to a cutting board and roll it out into a large square about ½ inch thick. At this point, you can cut as is or you can decorate it further. I used marzipan to create a smooth finish instead of more traditional edible silver foil.
How to Decorate Chocolate Burfi with Marzipan
Roll out the marzipan so that it is thin (at least ⅛ inch) and big enough to cover the top of your rolled out burfi. Smooth it out over the top, then trim the sides of the square. Cut the square into smaller sized squares.
Dip a food safe paint brush in vodka and then into a bit of luster dust to create a thin paste. Be sure to take only a very small amount of the luster dust out of the container before dipping into it.
You won't need much. Paint a design onto the marizpan and add an almond on top.
Tips for Making Chocolate Burfi
- You can make a layered burfi by only placing cocoa powder in half of the mixture. The just roll them out separately and stack the plain burfi with the chocolate.
- Note that marzipan has a strong almond flavor, so a thin layer is best.
- Store the burfi in an airtight container in the refrigerator for up to 5 days.
For the base burfi
- 15 oz ricotta cheese
- 3 Tbs butter, melted
- 2 cups dry milk powder
- ¾ cup sugar
- ¾ cup sweetened cocoa powder
- 1 teaspoon ground cardamom
- 1 ½ cup almond flour
- 5 oz marzipan
- gold luster dust
- whole almonds
- Place the ricotta cheese in a nonstick pan and cook for about 10 minutes over a medium to low flame. Continuously stir while cooking.
- Add the butter, sugar and dry milk powder.
- Continue to stir constantly, until it reaches a thick crumbly consistency, about 7 more minutes on medium heat. Keep stirring to even out the consistency. There should be no clumps of milk powder. (It should look like crumbled cheese.)
- Add the cocoa powder and stir until combined over low heat.
- Transfer the hot mixture to an electric mixer bowl with a paddle attachment. Mix on medium speed to even out the consistency and cool the mixture. Add in the almond flour and cardamom and mix until thoroughly combined.
- Transfer the mixture to a large cutting board covered with parchment paper. Roll out the mound to a ½ thickness in a square shape. Roll out the marzipan separately to the same size but make it ⅛ inch thick or slightly less. Sprinkle with corn starch if it is sticking.
- Carefully lift the marzipan and place it over your burfi. Smooth out any air bubbles. Trim the sides to make a nice even square and then proceed to cut smaller squares.
- Decorate with luster dust and whole almonds. Store in an air tight container in the refrigerator.
You do not have to use an electric mixture. You can also stir or mix by hand.
You can make a layered burfi by only placing cocoa powder in half of the mixture. The just roll them out separately and stack the plain with the chocolate.
Store the burfi in an airtight container in the refrigerator for up to 5 days.
Some people find the taste of marzipan to be too strong. You do not have to use it.
To apply luster dust, dip the paint brush in vodka and then in luster dust so that it goes on smoothly.
You can also decorate with crushed pistachios instead of almonds.
Nutrition Information:Yield: 24 Serving Size: 1 square
Amount Per Serving: Calories: 153Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 62mgCarbohydrates: 16gFiber: 2gSugar: 11gProtein: 6g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.