Hope you all had a great Diwali. My apologies for not answering all your mails and comments as I was on a break for a week. I made these delicious chocolate double layered burfi with unsweetened khoya/mava for Diwali. I have made chocolate burfi with maida and milk powder several times but this is the first time I am making chocolate two layered burfi with khoya. Chocolate burfi with khoya is very easy to make and tastes heavenly. When I saw the recipe here, I loved it and wanted to try it. This is a two layered chocolate burfi. You can make this not only for Diwali but for any festivals or special occasions. Today we will learn how to make chocolate burfi following this easy recipe with step wise pictures.
Bring khoya or mawa to room temperature. I have used ready made store bought khoya. Crumble the khoya with your fingers or grate it. If you crumble 300 grams of mawa and measure it in a cup, it will be approximately 1 1/2 cup. If you crumble 200 grams of mawa and measure it in a cup, it will be approximately 1 cup.
Powder sugar, measure it and keep it ready.
Grease the plate or tray with ghee and keep it ready.
Keep the ingredients ready for both the burfis separately.
First we will make the white colored burfi.
Melt a tsp of ghee in a pan preferably, a non stick pan, keep the heat very low and add crumbled mawa (1 1/2 cup), powdered sugar and cardamom powder.
Keep stirring continuously throughout and cook on low heat. If you do not stir, the mixture will get burnt. The mixture will melt and become thin as seen in the picture below.
Cook for another 5-6 minutes on medium heat, stirring continuously. By now, the mixture will start to leave the sides of the pan. If you overcook, the burfi will become dry.
Transfer the mixture into the greased plate, tap the plate or spread the mixture evenly. Grease a spoon with ghee and even/smoothen the surface of the burfi. Leave it to set for 1 hour. We will prepare the chocolate burfi after 1 hour.
After 1 hour-
By now, the white colored burfi would have set. Heat a tsp of ghee in a pan, add crumbled mawa, powdered sugar and cocoa powder.
Mix well and cook on low heat stirring continuously. The mixture will start to become thin.
Continue to cook on low heat stirring continuously for 4-5 minutes or until the mixture starts to leave the sides of the pan.
Now transfer the chocolate mixture on top of the white mixture and spread it evenly all over. Grease a spoon with ghee and smoothen the surface.
Top it with chopped pistaschio, if preferred. Leave it to set for 3 hours.
After it is set, cut the burfi as desired and enjoy. You can also keep it in the refrigerator for it to set.
Shelf life and Storage
Keep it in an airtight container in the refrigerator. Stays good for 7-8 days.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!
South Indian Variety Rice Lunch Menu Ideas-Easy Variety Rice Lunch-South Indian Mixed Rice Recipes
Sweet Appam Recipe without Baking Soda-Sweet Appam with Rice flour-Wheat flour-Rava
Indian Recipes for Lactating Mothers-Food to increase Milk Supply in Lactating mothers
Rasam recipes-South Indian rasam recipes-Rasam varieties