Chocolate Burfi Recipes
CHOCOLATE BURFI
Burfi is a very sweet Indian candy - similar to fudge, but slightly earthier and more milky - that is typically made with some combination of milk, sugar, ghee and flavorings. In Indian culture, burfi is often given as a gift, accompanying any kind of celebration: a birthday, a holiday, even a simple get-together of friends. This recipe, adapted from Raja Sweets in Houston, caters to those looking for an accessible entry point to the world of burfi; it offers a slight variation on the basic formula by adding a layer of cocoa-infused khoya (the name for the milky base).
Provided by Priya Krishna
Categories candies, dessert
Time 3h
Yield 16 pieces
Number Of Ingredients 6
Steps:
- Lightly grease only the sides of an 8-by-8-inch pan with ghee. Line pan with parchment paper so the paper hangs over two opposite sides of the pan. Mix together cocoa powder and sugar, and set aside.
- In a medium saucepan, mix together condensed milk and milk powder and add the ghee, to make khoya. Transfer pan to stovetop, add rose water and stir thoroughly with a wooden spoon to combine. Stirring constantly, cook the mixture on low heat (to avoid scorching) until it has a thick batter-like consistency, about 5 minutes. It will be quite stiff at first, but will become easier to stir as it heats.
- Pour half the khoya into a medium, microwave-safe bowl and add the cocoa mixture, mixing until thoroughly incorporated. Set aside.
- Pour the remainder of the khoya in the prepared pan and spread in an even layer. Let cool and refrigerate until firm, about 30 minutes.
- Reheat the reserved chocolate khoya in the microwave in 20 second intervals, stirring in between, until the consistency becomes spreadable again. (Alternatively, return the chocolate khoya to the stovetop and cook on low heat until mixture is hot throughout, stirring constantly, until the consistency becomes spreadable again.) Immediately pour the chocolate khoya on top of the white khoya, spreading it evenly to create two separate layers. Let the entire burfi cool and then refrigerate. Cut into small squares and serve at room temperature. The burfi can be refrigerated for up to 2 weeks.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 62 milligrams, Sugar 31 grams
CHOCOLATE BURFI (BALOCHISTAN)
This recipe is from week 22 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Balochistan is my 22nd stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Chocolate burfi is a traditional sweet made with maida flour, sugar, cocoa powder, milk and ghee.
Provided by GiddyUpGo
Categories Dessert
Time 30m
Yield 18 Burfi
Number Of Ingredients 7
Steps:
- Add all the ingredients except the cashews to a hot pan. Stir for 20 to 25 minutes, until the mixture starts to pull away from the sides of the pan.
- Add the cashews and keep stirring. Pour the mixture into a greased pan and cut into squares (you may have to reinforce your cuts later as the burfi cools).
Nutrition Facts : Calories 228.4, Fat 14.4, SaturatedFat 8.2, Cholesterol 33.3, Sodium 38.2, Carbohydrate 25.1, Fiber 0.3, Sugar 23.1, Protein 1.6
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- Add three quarter cup of water to the sugar and slowly bring to boil until the sugar has melted. This should take under 10 minutes on a high heat.
- Meanwhile, soak the saffron in a tablespoon of milk for 5-6 minutes. This step gives the barfi both its key flavour and colour.
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