Chocolate Barfi: A quick and easy khoya-based traditional dessert made with mawa and cocoa powder It is a unique barfi recipe that can be made for any auspicious occasion or celebration feast. To make it more appealing, I made two layers of mawa, one with chocolate flavour and one without, but it can also be made with just cocoa powder.
During the festival season, barfi recipes are typically prepared with the intention of serving them to friends and family. To achieve a creamy and smooth texture, these are typically made with milk solids or flour-like besan or maida. It can, however, be made with unusual ingredients, and chocolate or cocoa-based barfi is one such chocolate barfi known for its chocolatey flavour.
additionally, some additional tips, suggestions, and variations to the chocolate barfi recipe First and foremost, I strongly advise using high-quality mawa or khoya for this recipe. You can either make it at home or buy it at your local grocery store. Additionally, you can make an instant version by using milk powder. Second, if you want a moister or creamier barfi, add 2-3 tbsp ghee to the chocolate mixture. When cocoa powder is added to the mawa, it becomes denser, and ghee should help to soften it. Finally, store these in an airtight container in the refrigerator for a longer shelf life. This is due to the use of mawa in it, which can spoil in room temperature.
Chocolate Barfi Recipe
- 700 grams khoya / mawa grated
- 1 cup sugar 225 grams
- 2 tbsp cocoa powder
- First, place 700 grammes of khoya in a large kadai. To ensure even cooking, grate or crumble the khoya.
- Start by adding 1 cup ((225 grammes)) sugar and mixing it in.
- Stir continuously over a low flame until the khova and sugar melt.
- Make sure there are no lumps in the khova.
- Cook, stirring constantly, until the mixture thickens and begins to separate from the pan. It takes about 10 minutes.
- Separate the mixture into two equal parts. and spoon half of the mixture onto a baking sheet lined with parchment paper.
- uniformly press and level up I used a tray 6 inch x 3 inch in size.
- Add 2 tbsp cocoa powder to the remaining half of the mixture and mix well.
- Cook until everything is thoroughly combined.
- Spread the mixture over the burfi layer to create a double-decker layer.
- uniformly press and level up
- Rest for 30 minutes, or until the burfi has set.
- Finally, cut the chocolate burfi into pieces and serve.
- If you’re using frozen mawa, make sure to let it come to room temperature first.
- You can also add a tsp of ghee to make the burfi rich and flavorful.
- Additionally, cook on a low flame to avoid burning.
- Finally, when made with high-quality cocoa powder, the chocolate burfi recipe tastes fantastic.
Also Read: Dahi Vada Recipe