Chocolate Barfi Recipe For Diwali

Chocolate Barfi or Chocolate Burfi is an easy Indian sweet made with khoya (mawa), cocoa powder, and sugar. It has a rich chocolate flavor with a soft, fudgy texture. This is one of the easiest mithai recipe you can make at home. You only need a few ingredients and about 5 minutes of cooking time. The rest is just letting the burfi set. Homemade khoya gives the best taste, but you can also use ready-made khoya.

Chocolate Barfi – A Simple Homemade Sweet

This Chocolate Barfi is an easy mithai made with just a few ingredients — khoya (mawa), cacao powder, and sugar.

The recipe uses the traditional method of lightly cooking the khoya for a few minutes on low heat, then mixing in sugar and cacao powder.

The mixture is cooked again briefly until it comes together into a smooth, glossy mass that sets beautifully when cooled.

Ingredients & Flavor

I have used Indian boora sugar, which has a slightly grainy texture and gives a mild caramel-like sweetness. It blends easily into warm khoya and gives the burfi a traditional mithai flavor.

You can also use regular powdered sugar or even grind sugar granules in a mixie to make your own powdered sugar at home.

I have also used cacao powder instead of cocoa powder. You can use either one. Cacao gives a deeper and more intense chocolate flavor, while regular cocoa powder makes the barfi slightly milder and sweeter.

Choosing the Right Khoya

For the Khoya (milk solids), both homemade and store-bought khoya work well. If using homemade khoya made from milk, it gives a fresher flavor and softer texture. 

I have used Amul khoya which is firmer, so grating it finely before heating helps it soften evenly. If you are using instant khoya made from milk powder, add a few tablespoons of milk while cooking so the mixture stays moist and doesn’t turn crumbly.

Perfect for Festivals

The taste of this Chocolate Barfi is rich, chocolaty, and slightly fudgy. It feels indulgent yet simple enough to make even for beginners. You can adjust the cacao or cocoa powder to your liking. Add less for a light chocolate tone or a bit more for a darker flavor.

This chocolate mithai is great for festive occasions like Diwali, Raksha Bandhan, Holi, or any celebration where you want to make something quick but special.

For other traditional barfi recipes, you can check my Khoya Barfi, Coconut Barfi, Kaju Barfi, Carrot Burfi, and Besan Barfi recipes.

How to make Chocolate Barfi

Making chocolate barfi at home is simple and needs only a few ingredients. The process involves lightly cooking the khoya, mixing in sugar and cacao or cocoa powder, cooking for a few minutes more, and letting the mixture set into soft squares.

Follow the easy step-by-step photos below for a smooth and fudgy result every time.

Preparation

1. Grease a small tray (6×6 inches) or steel plate with 1 to 2 teaspoons ghee. Sift ½ cup (75 grams) powdered sugar or boora and set it aside. This helps remove any small lumps and ensures it mixes evenly with the khoya later.

Tip: With 75 grams sugar, the sweetness is mild and medium-sweet, not cloying. For a sweeter chocolate burfi, increase sugar to about 90 grams (½ cup tightly packed).

2. Grate 200 grams khoya finely. Do not crumble it, as grated khoya mixes evenly with sugar and cacao powder.

Note: Make sure the khoya is at room temperature before you start. If using frozen khoya, thaw it completely and let it come to room temperature before using.

Briefly Cook Khoya

3. Add grated khoya to a heavy pan or kadai.

4. Heat on low flame for 2 to 3 minutes, stirring continuously until it softens slightly and looks a bit glossy.

Avoid overcooking, as it can release fats and make the mixture greasy.

Tip: Use a wide spatula and keep stirring often so the khoya heats evenly without sticking to the pan.

5. Turn off the heat and place the pan on the kitchen countertop. Let the khoya become warm (not hot).

Add Powdered Sugar & Cacao Powder

6. Add ½ cup powdered or boora sugar and ½ teaspoon cardamom powder.

Tip: If you add sugar while the khoya is too hot, the sugar may melt too much and make the mixture runny.

7. Mix well until the sugar blends in completely. The mixture may look soft or slightly sticky at this point and that’s normal.

8. Add 3 tablespoons cacao powder or cocoa powder and 2 to 3 tablespoons milk. Mix thoroughly. The mixture should start looking chocolatey and smooth.

Make Chocolate Barfi

9. Place the pan back on low heat and cook for about 2 minutes, stirring often, until it becomes soft and starts leaving the sides of the pan and comes together.

10. The mixture should look smooth, cohesive, and slightly glossy. It will leave the sides of the pan and hold together as a soft mass. The texture should be moist but not runny and thick enough to spread easily in the tray.

Tip: If the mixture looks too dry, add a teaspoon or two of milk. If it becomes too soft, cook for an extra minute to thicken it.

11. Spread the mixture evenly and smooth the top with a spatula.

For a regular chocolate barfi, keep the layer about 0.5 to 0.6 cm thick. For a thinner, chocolate katli style version, spread it to around 0.3 to 0.4 cm.

You can also make it slightly thicker if you prefer a more traditional burfi texture.

12. Sprinkle almond slivers or pistachio slices on the barfi. Gently place edible silver leaf (chandi varq). Using silver varq is optional.

Let the chocolate barfi set at room temperature or refrigerate for 30 minutes to 40 minutes.

13. Once set, cut into squares or diamonds. The texture should be soft and slightly fudgy with a lovely chocolate flavor.

Serving Suggestions

Serve Chocolate Barfi as a festive sweet for Diwali or any other festival. It also makes a lovely homemade gift. You can serve it at room temperature or slightly chilled.

It pairs well with simple Indian sweets like Kalakand, Balushahi or Rava Ladoo for a mixed mithai platter.

Storage

Store the Chocolate Burfi in an airtight container in the fridge. For longer shelf life, refrigerate for up to a week. Bring to room temperature before serving or you could serve chilled.

Dassana’s Cooking Notes

1. Use good-quality khoya and within its shelf-life. It can be homemade or store brought. If using milk powder khoya, add a few spoons of milk to help it blend smoothly.
2. Always grate khoya for even heating and smooth mixing. Crumbled khoya tends to form lumps.
3. Use a heavy pan or kadai to avoid sticking.
4. Keep the heat low throughout the recipe. Khoya can burn quickly.
5. Add sugar only after the khoya cools slightly. This prevents the sugar from melting too much.
6. For a sweeter taste, increase sugar slightly to 90 grams.
7. Adjust cocoa powder or cacao powder to your taste. For a lighter flavor, use 2 tablespoons instead of 3.
8. You can skip adding milk if the chocolate barfi mixture looks too moist.
9. For a richer version, stir in a teaspoon of ghee while cooking.

Asked & Answered