Chocolate burfi recipe using khoya was in my try list for long time.Whenever i visit sweet stalls,this is one sweet that grabs my attention quickly.I love its smooth texture and i was thinking its just a double layer chocolate burfi using maida.But when i asked the sweet stall wala recently,he told its made of mawa/Khoya.As my family loves milk sweets very much,i wanted to try this & surprise them.I referred “Nisha madhulika’s”video for this recipe and tried for the first time.It was very easy and simple to make.I finished the entire cooking process within 15 minutes.I am planning to double this recipe and try again for my daughter Raksha.I am sure your children would love this sweet a lot.Do try this easy diwali sweet for your children & family and Have a fabulous celebration .
Chocolate khoya burfi recipe
Chocolate burfi using khoya/Mawa for kids/Children
Prep time:5 Minutes
Cook time:15 Minutes
Total time:20 Minutes
For white layer
Unsweetened khoya/Mawa - 1/2 cup (100 gms,i used milky mist khoya)
Powdered sugar - 3.5 tbsp
Cardamom seeds - 2 nos (powdered)
For chocolate layer
Unsweetened khoya/Mawa - 1/2 cup (100 gms)
Powdered sugar - 3.5 tbsp
Cocoa powder - 1/2 tbsp
Ghee - 1 tsp + 1 tsp ( for greasing)
Crumble 200gms of khoya.U will get around 1 cup.Powder 1/2 cup of sugar.Grease a plate with a drop of ghee.Divide the khoya into two and take one portion(1/2 cup) in a plate.To that mix 3.5 tbsp of powdered sugar, 1/2 tbsp cocoa powder and set aside.
Take the other half of crumbled khoya ( 1/2 cup) in a non-stick kadai and add 3.4 tbsp of powdered sugar,1 tsp of ghee.Mix well and heat in very low flame.
Mix till the khoya leaves the sides of pan completely.Do in low flame.It takes around 3-4 minutes.Lastly add cardamom powder,mix well,remove & Spread the mixture in a ghee greased plate,level it smooth using a butter paper or back of ghee greased spoon and set aside.Let it cool. White layer is ready !
In the same kadai,heat the cocoa,khoya and sugar in low flame.Mix till it leaves the sides of pan and becomes a whole mass.Spread it over the white layer.Level it with the back of greased spoon or butter paper greased with ghee.Let it become warm.Run the knife and mark the shapes.Remove when it is cooled down completely.
Refrigerate,store and Enjoy within a day or two.As it is a milk based sweet,do not keep it outside for more than a day.
Do the entire process only in very low flame.I used dark chocolate powder.So my choco layer looks very dark.Its color will vary based on the choco powder u use.
Do not cook the khoya for long time,it will become chewy.If u cook the khoya for less time,burfi will be sticky.So remove it at the right time.
If u want the mixture to set quickly,freeze it for 30 minutes before cutting.
My khoya was soft.So i dint grate it instead i just crumbled it with fingers.If your khoya is hard,grate it using a grater and then mix powdered sugar.
No need to use milk.If u add milk,mixture will take more time to cook.So adding milk is your choice.