Chocolate burfi recipe using khoya was in my try list for long time. Whenever I visit sweet stalls, this is one sweet that grabs my attention quickly. I love its smooth texture and I was thinking its just a double layer chocolate burfi using maida. But when I asked the sweet stall wala recently, he told its made of mawa/Khoya.
As my family loves milk sweets very much, I wanted to try this & surprise them. I referred “Nisha madhulika’s”video for this recipe and tried for the first time. It was very easy and simple to make. I finished the entire cooking process within 15 minutes. I am planning to double this recipe and try again for my daughter Raksha. I am sure your children would love this sweet a lot. Do try this easy diwali sweet for your children & family and Have a fabulous celebration.
Chocolate khoya burfi recipe
Chocolate burfi using khoya/Mawa for kids/Children
Cuisine: Indian
Category: Sweet
Serves: 6
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes
For white layer
- Unsweetened khoya/Mawa – 1/2 cup (100 gms,i used milky mist khoya)
- Powdered sugar – 3.5 tbsp
- Cardamom seeds – 2 nos (powdered)
For chocolate layer
- Unsweetened khoya/Mawa – 1/2 cup (100 gms)
- Powdered sugar – 3.5 tbsp
- Cocoa powder – 1/2 tbsp
Ghee – 1 tsp + 1 tsp ( for greasing)
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HOW TO MAKE CHOCOLATE BURFI – METHOD
- Crumble 200gms of khoya. U will get around 1 cup. Powder 1/2 cup of sugar. Grease a plate with a drop of ghee. Divide the khoya into two and take one portion(1/2 cup) in a plate. To that mix 3.5 tbsp of powdered sugar, 1/2 tbsp cocoa powder and set aside.
 
- Take the other half of crumbled khoya ( 1/2 cup) in a non-stick kadai and add 3.4 tbsp of powdered sugar, 1 tsp of ghee. Mix well and heat in very low flame.
- Mix till the khoya leaves the sides of pan completely. Do in low flame. It takes around 3-4 minutes. Lastly add cardamom powder, mix well, remove & Spread the mixture in a ghee greased plate, level it smooth using a butter paper or back of ghee greased spoon and set aside. Let it cool. White layer is ready !
 
- In the same kadai, heat the cocoa, khoya and sugar in low flame. Mix till it leaves the sides of pan and becomes a whole mass. Spread it over the white layer. Level it with the back of greased spoon or butter paper greased with ghee. Let it become warm. Run the knife and mark the shapes. Remove when it is cooled down completely.
 
Refrigerate, store and Enjoy within a day or two. As it is a milk based sweet, do not keep it outside for more than a day.
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Note
- Do the entire process only in very low flame. I used dark chocolate powder. So my choco layer looks very dark. Its color will vary based on the choco powder u use.
- Do not cook the khoya for long time,it will become chewy. If you cook the khoya for less time, burfi will be sticky. So remove it at the right time.
- If you want the mixture to set quickly, freeze it for 30 minutes before cutting.
- My khoya was soft. So I dint grate it instead I just crumbled it with fingers. If your khoya is hard, grate it using a grater and then mix powdered sugar.
- No need to use milk. If you add milk, mixture will take more time to cook. So adding milk is your choice.
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Yummy chocolate khoya burfi is ready to enjoy !
Wow perfect 2layers,looks so nice n feel like grabbing one.
Yummy barfi
They look perfect ..Sure they taste yummy
mouthwatering.. beautifully made
Wow so yummy looks very tempting
Ur burfi looks so cute and perfectly sliced,nice work
yummy chocolaty,nicely done 🙂
that looks so beautiful
These look so perfect and rich! Better than the store bought ones!
Looks very professional! I would definitely love to try it. Thanks.
drooling over here…
soft yummy rich burfi,,, yumm..
I tried making it .It was soft n didn't get d burfi texture.pls help..
Hi Roopa,
I think u have not cooked the khoya till it leaves the pan completely.Khoya should be completely non sticky with the pan.You can also check it by making a small non-sticky ball out of the dough after the khoya is cooked.Try this tip and make again.U will get it right for sure 🙂
Hi.tried d recipe again. It was really great.cooked d khoya properly. The texture was proper.Thanks for ur suggestion.
Hi Roopa,
I am glad u tried again and got it right 🙂 Thanks for leaving the feedback 🙂
hi yummy burfi indeed.it seems to be simple.my daughter likes milk sweets alone.for last diwali i tried doodh peda with milk powder and condensed milk.but didnt come out well.if possible try to post it for this diwali or no problem i ll wait.and one more doubt, what we used to get as milk sweet in the sweet shops either local shops or named shops is made using khoa alone or with maida too.it is delicious and looks beautiful.i am scratching my mind as well as google for these milk sweets receipes.please try to post using milk powder.every year during diwali i used to visit nilgris or departmental stores for khoa in my place but i am not able to get it. thanks for patiently clearing my doubts and posting the recipes i asked for.
Hi Harini, You read my mind. I am trying these sweets now. I will post by next week. I think you are asking for khoya burfi/ milk burfi. I tried it yesterday . It came out well. I will share it soon. You can try making homemade khoya as you don't get in nilgiris. There are many instant homemade khoya recipes. You can follow it and make it easily. Anyways I will share the milk sweet soon 🙂 Thanks Harini for your encouraging words.