Dark & Delicious Chocolate Burfi
A simple, last minute, Diwali recipe - Chocolate Burfi, loved by all, that's ready in under 30 minutes, with the ingredients easily found in any kitchen. How soft or hard you want the burfi depends on how much time you allow this to be on heat. My recipe gives you an in between consistency, so it cuts into neat squares. If you want it more soft set, try to remove it from flame onto the baking sheet 5 minutes earlier.
If you don't have cocoa powder or if you don't prefer chocolate flavour, [wondering if there are such people in the universe;)] you can avoid the cocoa and add powdered cardamom or a few saffron strands towards the end to get plain milk burfi.
(Makes 16-20 pieces, depending on size. You could easily double the recipe, using 1 litre of milk. That will take around 45 mins-1 hour to thicken and prepare into burfis.)
See more of the story on my blog post: http://www.saffrontrail.com/chocolate-burfi-recipe
Dark & Delicious Chocolate Burfi
A simple, last minute, Diwali recipe - Chocolate Burfi, loved by all, that's ready in under 30 minutes, with the ingredients easily found in any kitchen. How soft or hard you want the burfi depends on how much time you allow this to be on heat. My recipe gives you an in between consistency, so it cuts into neat squares. If you want it more soft set, try to remove it from flame onto the baking sheet 5 minutes earlier.
If you don't have cocoa powder or if you don't prefer chocolate flavour, [wondering if there are such people in the universe;)] you can avoid the cocoa and add powdered cardamom or a few saffron strands towards the end to get plain milk burfi.
(Makes 16-20 pieces, depending on size. You could easily double the recipe, using 1 litre of milk. That will take around 45 mins-1 hour to thicken and prepare into burfis.)
See more of the story on my blog post: http://www.saffrontrail.com/chocolate-burfi-recipe
Open in Cookpad AppSteps
- 1
Line a deep dish or a baking tray with a parchment paper or grease with a few drops of ghee and keep aside. A size of 8x4" will do, but if you have a bigger thaali / dish, make sure you don't spread over the entire surface or the burfis will be very thin and fragile.
- 2
In a heavy bottomed pan, place the milk, sugar, ghee and rava. Bring to boil on a high flame with constant monitoring and stirring.
- 3
Once it comes to a boil, reduce flame and allow to simmer with reasonably constant stirring to make sure the milk does not burn or catch at the bottom of the pan, or doesn't boil over.
- 4
After stirring and simmering for around 20 minutes, the milk will turn much thicker, roughly the consistency of dosa / pancake batter. Whisk the cocoa powder in warm milk and pour into the thickening milk with constant stirring.
- 5
In another 5-8 minutes (continue stirring), the mixture will turn much thicker leaving the sides of the pan. At this point switch off flame, because it will continue to thicken in the residual heat.
- 6
Pour / transfer the mixture over the greased parchment, taking care to spread over a smaller area if you want thicker burfis.
- 7
Let this cool for 15 minutes after which you can cut into squares / rectangular bars with a sharp knife or a pizza cutter.
- 8
Store in airtight container and consume in 3-4 days. Keeping them in the fridge makes them too hard and I personally don't like them cold.
Cooksnaps
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