The name burfi is derived from the Persian word "barf" meaning snow. A popular Indian confection resembling a fudge in sweetness and texture. Typically prepared with milk, sugar and ghee that is condensed down to a solid. Enhanced with flavourings, dried fruits and nuts. Though available all year round at sweet shops, this dessert is usually done at home during religious, festive and other celebratory occasions. Adaptable to suit one's taste and preferences. Time-consuming involving continuous stirring for more than an hour. Worth the effort with the end result incredibly delicious. Enjoyed and loved by all.
Chocolate burfi is a variation of the original milk-based one. It is infused with cocoa powder and khoya. Cocoa powder imparts the chocolate flavour, whereas khoya provides the richness to the sweet. Addition of chopped pistachios lends a nutty bite, while cardamom its aromatic essence. When done, the burfi can be decorated with edible silver leaf called vark. Alternatively, cut or moulded into desired shapes. Perfect for gift giving to family and friends.
Chocolate burfi is a variation of the original milk-based one. It is infused with cocoa powder and khoya. Cocoa powder imparts the chocolate flavour, whereas khoya provides the richness to the sweet. Addition of chopped pistachios lends a nutty bite, while cardamom its aromatic essence. When done, the burfi can be decorated with edible silver leaf called vark. Alternatively, cut or moulded into desired shapes. Perfect for gift giving to family and friends.
Chocolate Burfi
(Yields 50 pieces)
Ingredients:
6 cups full-fat milk
1 cup skim milk powder
1/2 cup sugar
1 1/4 cups (150 grams) khoya (mawa)
1 tablespoon cocoa powder (sieved to remove any lumps)
1/2 teaspoon cardamom powder
1/2 cup pistachios (blanched, shelled, dried and chopped)
1 teaspoon ghee
Method:
Pulse khoya in a food processor to a fine crumb consistency.
Line a tray with parchment paper and set aside.
In a heavy bottomed pan, mix milk and milk powder until well combined. Place on a medium flame stirring continuously till thickened and reduced.
Note:
Add sugar, khoya, sprinkle cocoa powder and keep stirring. When mixture starts to leave the sides of the pan, incorporate the cardamom powder and ghee.
Remove from heat and transfer onto the prepared tray. Decorate the top with pistachios.
Allow to cool, cut into desired shapes or form balls with the mixture and press in greased modak moulds.
Refrigerate burfi if it lasts for more than a couple of days.
Note:
(Yields 50 pieces)
Ingredients:
6 cups full-fat milk
1 cup skim milk powder
1/2 cup sugar
1 1/4 cups (150 grams) khoya (mawa)
1 tablespoon cocoa powder (sieved to remove any lumps)
1/2 teaspoon cardamom powder
1/2 cup pistachios (blanched, shelled, dried and chopped)
1 teaspoon ghee
Method:
Pulse khoya in a food processor to a fine crumb consistency.
Line a tray with parchment paper and set aside.
In a heavy bottomed pan, mix milk and milk powder until well combined. Place on a medium flame stirring continuously till thickened and reduced.
Note:
- It takes almost one hour.
Add sugar, khoya, sprinkle cocoa powder and keep stirring. When mixture starts to leave the sides of the pan, incorporate the cardamom powder and ghee.
Remove from heat and transfer onto the prepared tray. Decorate the top with pistachios.
Allow to cool, cut into desired shapes or form balls with the mixture and press in greased modak moulds.
Refrigerate burfi if it lasts for more than a couple of days.
Note:
- It took exactly 1 1/2 hours to prepare burfi.
- Stirrio was used to stir the burfi from start until the last few minutes when switched over to a wooden spoon.
- To prepare khoya at home, click here and read note.
