Chocolate Barfi Recipe (Mithai Burfi)

Chocolate barfi with almond toppings and silver foil.

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Chocolate Barfi Recipe (Mithai Burfi)

Chocolate Barfi (also spelled Chocolate Burfi) is an easy Indian sweet made with khoya, cacao powder, and sugar. The recipe needs only a few ingredients and comes together quickly. The burfi has a soft, fudgy texture and deep chocolate flavor. Perfect for festivals, gifting, or whenever you crave a quick homemade mithai.

Prep Time5

Cook Time5

Total Time10

Course: Sweets

Cuisine: Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Chocolate Barfi

Calories: 101kcal

Author: Dassana Amit

Ingredients

Main Ingredients

200 grams (2 cups) Khoya (mawa), grated
75 grams (½ cup) powdered sugar or Indian boora sugar
3 tablespoons cacao powder or cocoa powder
½ teaspoon cardamom powder
2 to 3 tablespoons milk – optional, for soft texture
1 to 2 teaspoons ghee – for brushing or greasing

For Garnish

1 to 2 tablespoons almond slivers or sliced pistachios or cashews
1 edible silver leaf (chandi vark)

US Customary - Metric

Instructions

Preparation

Sift powdered sugar and set aside.
Ensure that the khoya is at room temperature before you begin. If using frozen khoya, defrost and bring it to room temperature.
Additionally grate the khoya and keep it aside too.
Grease a 6×6 inch tray very well with ghee. You can also line the tray with parchment paper.

Heat Khoya

Heat a heavy pan, skillet or kadai (wok) on a low flame.
Add the grated khoya and cook for about 2 to 3 minutes, stirring continuously until it softens and turns smooth. Do not brown it.
Take the pan off heat and let the khoya become warm but not hot.

Add Sugar & Cardamom

Once the khoya becomes lukewarm, add the boora sugar or powdered sugar and cardamom powder.
Mix well until the sugar blends in completely.

Make Chocolate Barfi

Add cacao powder and 2 to 3 tablespoons milk. Mix thoroughly.
Place the pan back on low heat and cook for 2 minutes, stirring often until the mixture becomes soft, smooth, and slightly moist. It should leave the sides of the pan but stay spreadable.
Spread the mixture in the greased tray. Flatten evenly with a spatula to get a thickness of about 0.6 to 0.5 cm.
Top with slivered nuts (almonds or pistachios or cashews) and edible silver leaf.
Let it set at room temperature or refrigerate for 30 to 40 minutes.
Slice into squares or diamonds and serve.

Serving & Storage Suggestions

Serve chocolate barfi as a festive sweet or after-meal treat.
It pairs well with traditional Indian sweets like coconut ladoo or kaju katli. You can also pack it in boxes for gifting during Diwali or Raksha Bandhan.
Store the barfi in an airtight container in the refrigerator. Bring to room temperature before serving for the best texture or opt to serve chilled.

Notes

Use a heavy pan or thick-bottomed kadai while heating khoya to prevent it from sticking or burning.
The burfi has a balanced sweetness. For a sweeter version, increase sugar slightly to about 90 grams.
Milk is optional. Add 2 to 3 tablespoons only if the mixture looks dry or crumbly. If it already looks moist and smooth, skip it.
Cacao or cocoa powder can be adjusted from 2 to 3 tablespoons depending on how deep you want the chocolate flavor.
You can also use unsweetened drinking chocolate or plain chocolate powder instead of cocoa. If using sweetened ones, reduce the sugar slightly.
Use khoya at room temperature and grate it finely so it heats evenly and blends well with sugar.
Cook on low heat until the mixture looks glossy and leaves the sides of the pan as this ensures a soft, fudgy texture once it sets.
The approximate nutrition info is for 1 chocolate barfi slice made from this recipe.

Nutrition