Chocolate burfi using khoya | How to make chocolate burfi using khoya | Chocolate khoya burfi | Diwali Sweets | Festival Sweets | Easy Indian Sweets

It's time for a celebration. Yes, I prepared this Chocolate burfi as my 400th Post. I was so happy. There are many fellow bloggers who blogs so frequently with great recipes. Though I could not post that frequently, I love my cooking, blogging and posting recipes, whenever I get time. I could not have achieved this without your support and appreciation. A big thank you for my family, all the fellow bloggers, my readers. 

Actually this burfi I tried long before using this recipe here, and used home made khoya. But it didn't turn out well. So again I tried using store bought khoya and followed the same recipe but did not add milk, as my mom told, it might reduce the self life and the result was awesome and I was so happy. Will again try with homemade khoya some other time. Let's go to the recipe Chocolate Burfi using Khoya.

Chocolate Burfi using Khoya

Preparation time: 05 min | Cook Time: 30 min 
Total Time: 35 min | Serves: 6

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients
Khoya - 250 gms (when crushed came to 2 1/4 cups)
Sugar - 1.5 cups
Ghee - 1/2 tsp (for greasing)
Cocoa powder - 1.5 tbsp
Crushed cardamom - 2 pinch ( optional )
Few Saffron and nuts for garnishing

Method

1. Grease a plate with 1/2 tsp ghee and keep it ready. Crush the khoya and divide half the portion and keep it aside. Add first portion to the medium hot pan. Add half of the sugar. Keep stirring. Sugar and khoya leaves out water and tend to stick to the pan so keep on stirring. 

2. Add the cardamom powder mix well. Dont allow the mawa to turn brown. Just cook till it thickens and when it attains the thick consistency, transfer it to the greased plate and flatten it. 

3. To the same pan, add the remaining portion of khoya, sugar and keep stirring. When it loosens, add the cocoa powder and mix well till it thickens. 

4. Spread this content above the white layered khoya. Flatten it immediately. You can use any butter paper or baking sheet for this to get smooth top layer. I just used the spoon to do it. So mine is not that much smooth.

5. Allow to cool completely and using a pizza cutter or a knife, draw squares and cut into pieces. 

6. Remove them carefully and serve them.

Yummy and tasty Chocolate Burfi is ready

Notes:

1. For richer taste, you can add 1/4 cup milk to the burfi, but it reduces its self life, also takes longer time to get the thick consistency.

2. This burfi can be stored for 3 days outside and 2 weeks in fridge.

3. Adding cardamom is purely optional. You can add a drop of vanilla essence also. 

4. You can adjust the sugar level as per your sweet tooth. 

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