Chocolate Khoya Burfi based on Khoya are my son’s favorite sweet. We used to get Chocolate Anjir burfi’s to him, as he likes them very much. I personally like double layered chocolate burfi. My mother used to make these layered sweets with Maida. I had enjoyed three layered cakes (called national cake) during my childhood.
Back then, when we were in Kenya, I attempted to make Chocolate khoya based burfi, which turned out to be misery. While taste was good, the mixture became gooey and rubbery. I later renamed it as Chocolate halwa. My husband teased me enough on this that I had almost given up making it for more than a decade. He however finished the whole halwa, which he still proclaims as a great favor. Back then, some of those ingredients like chocolate powder were imported items in the super markets and were available only in bigger cartons. I had the guilt of wasting money and hence I almost did not try making it again for more than a decade. Sometimes after spending huge money and lot of time in kitchen sweating out, if the final product fails to meet expectation, the whole feeling of disappointment cannot be expressed in words. As a young girl, I really could not stand it and I still remember tears in my eyes. Upon reflection now, the whole story looks funny to me.
Now things have changed and more importantly fresh Khoya is available in supermarkets nearby. Hence I make khoya based sweets often. To make perfect double layered burfi, I referred here and adjusted the recipe to my taste. The outcome was perfect. Do try this and let me know your feedback.
Chocolate Khoya burfi/Double layered chocolate burfi
Recipe Cuisine: Indian |Recipe Category: Sweet
Cook time: 20 min | Standing time: 10 min | Makes: 300grams
Unsweetened Khoya – 200grams
Condensed milk (Sweetened) – 130 grams (Used 1/3 of 400grams tin)
Chocolate powder – 1 tablespoon
Badam/Pista – for garnishing
- Defrost Khoya and grate it in a grater as much as possible. To defrost Khoya, simply keep it at room temperature for 15 minutes. If you are in a hurry, you can defrost in microwave.
- In a larget bottomed non-stick pan, add grate khoya in low flame. Add condensed milk and keep stirring.
- You can see the khoya loosening up, once condensed milk is added. In low flame, keep stirring allowing the khoya and milk to blend together.
- In about 10 minutes time, you can see khoya would start leaving edges and forms a mass.
- Switch off the flame and stir till heat of the pan reduces.
- In a separate shallow dish, add the chocolate powder and add one half the cooked Khoya. Mix till chocolate is incorporate fully in Khoya.
- In a butter paper/aluminum foil, spread the plain portion of khoya and spread it to a rectangle shape using a spatula. Spread the chocolate on top evenly. Spread the garnish on
- Leave the mixture for 30 minutes and let the mixture cool down.
- If you want it to be faster, you can keep the mixture in freezer for 10 minutes. Cut with a sharp knife.
It is a real simple recipe. Do try and let me know your comments.
- Flame being low throughout is very important. Otherwise khoya would turn pink and taste would also turn bitter.
- There is no sugar in the recipe, sugar in the condensed milk itself suffice.
- Khoya has to be in room temperature. Cold khoya would stick to the pan and burn.
- Chocolate layer would stick to the plain layer. You do not have to worry. But add the chocolate layer quickly. The dish has to be have heat for both layers to stick.
- Never put the mixture in fire after adding chocolate.