Chocolate burfi recipe, learn how to make layered burfi with chocolate and vanilla layers. With step by step photos this can be your kid's favorite treat this Diwali.
Chocolate burfi can prepared anytime of the year, especially for festivals and fancy in gift box.
This is inspired from my favorite maida burfi recipe I posted earlier. Do check out my Diwali recipes collection and browse all recipes in my Diwali recipe index page.
I am a big big fan of maida burfi (Maida cake as we call it). As I have said in my Maida burfi post, both my Maamis are expert in making this.
The highlight of that burfi is adding tutti fruiti and vanilla essence. It smells divinely!
And this year I wanted to try bournvita cake but I had only bourvita 5 star magic (my favorite yay!).
So I was in doubt if it would turn out good or not, so I just made the same maida burfi as chocolate burfi. But this time, to make it look attractive, I added layers.
One is white vanilla and the other one is this chocolate layer. You can make fully chocolate, but I had a long time wish to try this way.
So today I was so happy to make this and click this to post it here in my blog. So without any yada yadas I will straight away go on to the recipe.
Step by step photos
1. Heat vanaspati/ ghee in a pan firstly, until hot. When you add a pinch of flour to it, it should get fried immediately.
Add the flour and fry briskly. May be for a minute to get rid of raw smell. Switch off the flame.
The flour should be mixed well with the ghee. Keep a try greased well, ready.
2. In another heavy bottomed pan, add sugar and ½ cup water. Boil until one string consistency. Its very important to get one string consistency.
So double ensure that it has reached one string consistency. (If you check by swiping the back of the ladle with your forefinger and check in between thumb and forefinger, a string will from).
Do this in medium flame to avoid mishaps. If you are not patient enough, then the burfi will become hard.
If you do not let one string consistency and switch off in half string consistency, the burfi won't set.
3. Now, switch off the flame and add the fried maida. Mix well to a smooth paste. Add the vanilla essence. Keep stirring.
4. Continue until the mixture gets thick as shown in the pic. It took 5 mins for me, so kept stirring until that.
If your sugar syrup is past one string consistency, the mixture gets thick fast, so the time depends on the syrup consistency.
On the other hand, if syrup has not reached one string consistency then it will never get thick. So syrup consistency is very important. Pour in a greased plate.
5. Level with a greased zip loc or flat ladle. Let it be thin as we are gonna make it 2 layered.
Chocolate burfi
6. Now follow the same process of heating ghee, add maida and mix well. Now add coco powder to it. Mix well and keep aside.
7. Prepare sugar syrup for one string consistency same as step 2 and add the coco mixture to it. Mix well off the fire (remove from fire and keep stirring)
8. When the mixture gets thick, pour it over the vanilla layer. Spread same as before to a smooth level using a greased zip loc.
Let it set for at-least ½ hr and then cut into desired shape with a knife. Invert and tap gently over another tray to get the pieces separately.
Enjoy the desi chocolate fudge, it smells heavenly and tastes great, just melt in your mouth.
While making sugar syrup, check the consistency. If a string forms and breaks, it is half string consistency. For one string consistency, the string should not break easily while checking.
How to fix it? : Heating the mixture furthermore in low heat will thicken the mixture to set.
Do not make sugar syrup with less water or in high flame. Also, if the mixture cools fast as you stir, it will turn crumbly.
How to fix it? : You can return to pan, sprinkle some milk and heat in low flame to loosen and set again. Shelf life will reduce because of milk.
Recipe card
Chocolate burfi recipe
Ingredients
For Chocolate layer
- ¾ tablespoon Cocoa powder unsweetened
- ½ cup Maida/ All purpose flour
- 1 cup Sugar
- ¼ cup Vanaspati/ ghee minus 1 tsp
For white layer (vanilla layer)
- ½ cup Maida/ All purpose flour - ½ cup
- ¼ cup Vanaspati/ ghee minus 1 tsp
- 1 cup Sugar
- ⅛ teaspoon Vanilla essense or ½ teaspoon pure vanilla extract
Instructions
- Heat vanaspati/ ghee firstly in a pan until hot. When you add a pinch of flour to it, it should get fried immediately.
- Add the flour and fry briskly. May be for a minute to get rid of raw smell. Switch off the flame.
- The flour should be mixed well with the ghee. Keep a try greased well, ready.
- In another heavy bottomed pan, add sugar and ½ cup water.
- Boil until one string consistency. Its very important to get one string consistency. So double ensure that it has reached one string consistency.
- If you check by swiping the back of the ladle with your fore finger and check in between thumb and forefinger, a string will from string should not break quickly. So double ensure it.
- Now, switch off the flame and add the fried maida.
- Mix well to a smooth paste. Add the vanilla essence. Keep stirring.
- Continue until the mixture gets thick as shown in the pic. It took 5 mins for me, so kept stirring until that.
- If your sugar syrup is past one string consistency, the mixture gets thick fast, so the time depends on the syrup consistency.
- If syrup has not reached one string consistency then it will never get thick. So syrup consistency is very important. Pour in a greased plate.
- Level with a greased zip loc or flat ladle. Let layer be thin as we are gonna make it 2 layered.
- For chocolate layer, follow the same process of heating ghee, add maida and mix well.
- Now add coco powder to it. Mix well and keep aside.
- Prepare sugar syrup for one string consistency same as step 2 and add the coco mixture to it.
- Mix well off the fire (remove from fire and keep stirring)
- When the mixture gets thick, pour it over the vanilla layer.
- Spread same as before to a smooth level using a greased zip loc.
- Let it set for atleast ½ hr and then cut into desired shape with a knife.
- Invert and tap gently over another tray to get the pieces separately.
Notes
- Both ghee or vanaspati works great for this. But do not add more than mentioned. This is the maximum we can add to this burfi, otherwise the burfi will become so soft.
- Vanilla adds great flavour to this. If you don’t have then you can add powdered cardamom.
- As I mentioned sugar syrup is very important to get the burfi. Keep flame maximum medium.
- Do not let the mixture cool without stirring as it will not be smooth later. So keep stirring until it cools and poured into the tray.
- You can make only vanilla or only chocolate too. Add any other colour to the white also can.
sonia
Super recipe...
jeyashri suresh
Loved this chocolate burfi. Beautiful clicks
Aruna Manikandan
Looks super delicious Raji 🙂
Shweta Rahul
Hi Raks 🙂 Awesome clicks 🙂 just had a quick question..after pouring the vanilla part onto the tray , how quickly should we make the choco part..just in case if it gets a little delayed, then after pouring the choco layer, will the 2 portions still stick together?
Veena Theagarajan
so nice clicks.. so delicious burfi
AparnaRajeshkumar
look stunning raks ! tomorrow my try is Maida burfi !
Arjunan Akilandeswari
lovely burfi....
Hema
Perfect layers, the chocolate burfis look awesome..
Poornima Porchelvan
Yummy burfi. You are rocking raji.
Nivedhanams Sowmya
you are sooo tempting me!!! perfectly made layers and it looks so much better than the store bought ones!!!
CHITRA
I was planning to make the same with khoya 🙂 .this looks great
Ramya Sabareesan
Nice will try it sure for this Diwali.
Ramya Sabareesan
Nice will try it sure for this Diwali.
Hamaree Rasoi
Lovely and excellent to look at double decker burfis.
Deepa
Shweet Spicess
just wow 😀 looks just as store brought 1
Sangeeta Sudhakaran
Yummyy!!
Priya Suresh
Very tempting burfi.. Makes me drool.
R
very well made. looks festive and delicious.
vidhya
Thank You so much for posting this recipe. I love this sweet very much and was searching the website for this recipe, now got it from my favorite blog.
Raks anand
Yes no problem if its colled down completely also. I did took some time in between when I made chocolate layer
Raks anand
*cooled
Janani
Lovely clicks. looks delicious!
Anusha Sarathy
Looks yummy...Thanks Raji. I am planning to try this and also the Boondi Laddoo. Your recipes are good. And your's is the site I use as a reference to make sweets for occasions and food on all occasions! Thanks 🙂
Sowmya Dinavahi
Wow Chocolate burfi sounds really yum !! I love it raks.. looks perfect 🙂 Thanks for sharing this recipe
Preeti Kashyap
Needed this for a looong time....thanks raks
Sukanya
Yummy Burfi Raks...Loved the clicks. Made me want to grab some off the screen.....
Gayathri Ramanan
love this double color burfi..looks yummy
sathu
hi tried it today came out well thk u 🙂
Mrs Sathya from Columbus, ohio, USA
Raks anand
Thanks a lot for ur feedback 🙂
radha
You mean once the syrup is of one string you remove it off the fire and stir in the maida and not put the pan back for heating. Just wanted to clarify
Raks anand
Yes
Shalu
Tried it today..Came out well...Just waiting to cool down..Your awsome...love you..Your recipes are superb...Thanks for sharing it with us...Your husband and kids are so lucky 🙂
Div
Your blog is just amazing. I have pretty much tried most of your recipes and have come out very well. Thanks to you! Just have a quick question, can i substitute cocoa powder with chocolate truffles. I have a bag full left and since its not overly sweet, would it go well if added with sugar as given in the recipe? Thanks
Raks anand
Not sure Div. I am afraid it may turn fudgey.
valli tadepalli
Hi. Tried your recipe. But it turned very liquidy. How do I cut it into pieces. Please help
Raks anand
Pour the mixture into the pan again and stir it until thickens. Preferably non stick one. Then spread over greased plate and level with a greased zip loc.
sajitha
Recipe looks so yummyyyyyyyyyyyyyyyyyy
Aishwarya
Tried the vanilla version today. Came out really well. My daughter has already taken it to school for snacks. Will be posting it soon 🙂
Anonymous
Raks, I tried this version as I liked the fact that it had no milk element in it...no condensed milk, no milk or milk powder! Just a couplle of simple ingredients come together to make a very satisfying sweet. Although I had reached single string consistency, it took almost ten minutes of stirring for me to get the desired consistency! My kids loved it! Will be posting i and tagging you!
Hugs and Happy Deepavali.
Shobha
Sona S
Chocolate burfi looks very tempting and yummy,,
SHARMILEE J
Who will say no to this yummy double layered burfi...looks great!!
SnehaPrasad
I made badam burfi, with two different color looking at your idea. I made sugar syrup once after mixing badam powder I divided into two portions & added different colour, last I put one above the other on the tray like you. Thanks for the idea to get two colours.
SnehaPrasad
I made badam burfi, with two different color looking at your idea. I made sugar syrup once after mixing badam powder I divided into two portions & added different colour, last I put one above the other on the tray like you. Thanks for the idea to get two colours.
J SP
Hi raks., i tried this recipe today n came out well .am really addicted to this sweet. Thanks for sharing this recipe..
Reeta
Hi raks ...i have tried this burfi today...but couldn't get it correct...once i mixed fried maida n sugar syrup,d whole mixture have turned solid so quickly(not even a minute).n when i tried to spread it on d greased plate...it started to break...n becomes powdery...any suggestions raks....
Raks anand
Looks like your sugar syrup either past the consistency or you made syrup with less water and in high flame?
Reeta
S..i have made it in high flame...should d syrup made only in low flame..??
ramya murali
Same procedure for Bournvita cake?
Raks anand
No since bournvita has sugar, the procedure will vary
NomNom Nimboo
Hi I'm not a fan of ghee... Can an alternative be used
Raks anand
You can use vanaspati or vegetable shortening.
Vaidehi Sivakumar
How can this be made using khoya ( nonsweetened) also??
Raks anand
Yes try with my kesar burfi recipe http://www.rakskitchen.net/2011/10/kesar-burfi-with-khoya-easy-diwali.html
Lavanya N
Hi.. I tried this today. But I was stirring switching off my flame before pouring to the tray and to make it smooth. But now it became very dry. What can be done to rectify this
Neetu Dixit
Do we store it in fridge or shelf?
Raks anand
Shelf also can for 5 days. If you want to store for long time, refrigerate.
CHITRA DEVI KARUPPASAMY
Hey I tried this and mine became like a hard candy:( so sticky n tight n kind of rubbery. Is it because I heated the sugar syrup more than needed. Please rtell me how long it approximately takes to bring the syrup to one string consistency
Raks anand
Yes, sugar syrup not reached the required consistency. Cannot tell how much time exactly as depending on the heat, your vessel, it may vary.
Unknown
Made this for Diwali today, came perfectly! The two colors were beautiful. Never thought I could make this! Thanks for all the tips.
If you follow every step carefully, this is sure to work every time.
Asha Jyothi
Hi,yesterday i tried choco burfi, lower part that is vannilla part become hard, and choco part become sticky and not hardened.what is the mistake
Raks anand
Stirring little more time would have made it right.
Unknown
Made this today . Thanks for sharing the recipe .
narmadha
Hi I made this today. When I stirred it looked like right consistency. But when I spread in tray it crumbed a little.both the layers are separate and didn't stick to each other. If we stir more will it happen like this?
Raks anand
It could be that sugar syrup past the consistency. Also prepare the syrup and burfi in medium flame to avoid such mishaps.
harini arun
Hi raks!
I tried this recepie now but after adding the maida coco mixture to the sugar syrup it thickened fast and became powder. ☹️
Please tell me how to rectify ! I live in Texas USA. Your reply is highly appreciable
Raks Kitchen
The sugar syrup has past the consistency as a result of high heat
Kareema
Hi raks this looks sooo tempting iwill definitely try.i have one doubt how to measure ghee in liquid form or solid form
Raks Anand
Thanks a lot! Liquid form better.
Kareema
Hi raks this looks sooo tempting
Raks Anand
thanks a lot
Indu
Can milk powder be substituted in place of maida?
Raks Anand
It could be different measurements and method. SO please google to find the recipe using milk powder. I will share it in future 🙂
Gowri
I made this burfi with your recipe today. The taste is awesome, thank you very much. I have this issue - the two layers are not sticking together as the second batch, choco one was consuming time. Meanwhile, the first batch was set and dried already. I plan to do another set of burfis for my Diwali distribution. Could you please let me know Where I missed it?
Raks Anand
You mean both layers are dry and set separately? You can try pouring the chocolate mixture slightly earlier before it gets too dry. Let me know if this helps you.
Anu
I tried this many times it came out well but this time when i added fried maida to syrup it scrumbles and looked like suji korakora powder. What could the mistake raks my first deewali sweet preparation flapped. :(:(
Raks Anand
When preparing sugar syrup, you might have used less water, so the stages passed very quickly. Please keep the flame in low while stage is nearing. Use enough water to avoid it. Hope this helps