chocolate burfi recipe | chocolate barfi | burfi - Swasthi's Recipes (2024)

FAQs

What is chocolate Burfi made of? ›

You will find this being made with all-purpose flour, with milk powder, nut flour and even with mawa. My version is made with mawa also known as milk solids, cocoa powder, sugar and a small amount of ghee or fats to grease the pan. This chocolate burfi is layered, meaning it has 2 layers.

Step 1: Combine ghee, Nestlé MILKMAID, and sugar (if needed) in a pan on low flame. Stir continuously till thick. Pour half into a greased plate and spread evenly after a few minutes. Step 2: Add cocoa powder and cashew bits to the remaining mixture in pan and combine well, stirring for 2-3 minutes.

Gram flour has a delightful nutty aroma and lends the burfi its characteristic grainy texture. When roasted, the flour develops deeper nutty notes that permeate through the burfi.

Barfi is one of many milk-based Indian sweets. Traditionally, it would have been made by slowly cooking milk down for hours until it condensed into the dough-like evaporated milk solids known as khoya or mawa. A quicker and easier way of making barfi starts with milk powder instead.

Barfi (also spelled as burfi, barfee and borfi) is a dense, fudge-like, perfectly crumbly, melt in your mouth, milk-based Indian sweet (mithai), usually made with milk powder and sugar. The word barfi originates from the Persian word barf, which means snow.

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India.

This Indian sweet dish will be ready in just an hour with simple kitchen ingredients such as milk powder, condensed milk, ghee and cardamom powder. Serve this delicate milk barfi to your friends and family on special occasions like festivals, game nights and kitty parties to enthrall their taste buds.

The chemical composition of burfi T2 contains moisture 16.25, fat 21.30, protein 14.86, ash 2.65, carbohydrate 44.59 and total solids 83.75 per cent. The hardness is directly relationship with moisture content of the burfi sample. The lower content of moisture per cent in burfi sample increases the hardness.

If you undercook Burfi, it will not set. Watch my step-by-step recipe video to see what the Burfi mixture should look like before you place it in the tin. If the mixture is too runny, the Burfi won't set and the texture will be rather claggy.

Why is my barfi chewy? ›

There are two reason for this, either it is not completely cooked or you had put that burfi mixture on flame while cooking for more than the required time after adding sugar into it.

A: If the burfi is too soft, add a little more almond powder or coconut powder to thicken it. If it's too dry, sprinkle some hot water over it and mix well to restore moisture.

This sweetmeat is believed to have originated in the state of Rajasthan, and it has been enjoyed by Indians for centuries. The word "barfi" is derived from the Persian word "barf," which means snow. This is fitting, as barfi is often made with milk and condensed milk, which gives it a white appearance.

Vark (also varak Waraq or warq) is a fine filigree foil sheet of pure metal, typically silver but sometimes gold, used to decorate South Asian sweets and food. The silver and gold are edible, though flavorless. Vark is made by pounding silver into sheets less than one micrometre (μm) thick, typically 0.2–0.8 μm.

Texture: Kaju katli has a fudgy and smooth texture due to the rich silver leaves. It is typically thin, flat, and diamond-shaped. Kaju barfi, on the other hand, has a slightly grainy and crumbly texture due to the addition of milk solids (khoya). It is usually thicker and cut into square or rectangular shapes.

They're sweet, rich, creamy, and moreish. There are a LOT of variations of barfi, but most tend to be made from ghee, a sugar syrup, and milk solids or milk powder. Some of the variations can include nuts, cardamom, saffron, and rose.

This mithai is a soft, fried fitter is a popular treat at Guyanese and Trinidadian special occasions such as weddings. These soft mithai is made with flour, butter, fresh coconut, anise seed, and evaporated milk. It's fried till golden brown then tossed in a sugar syrup until crystallized.

North Indian desserts are in the forms of burfee (also known as burfi) and ladoo. These dessert are made with grains, legumes, nuts and dried fruit. When shaped into balls, they are called ladoo such as this coconut ladoo.