Chocolate burfi recipe | Diwali recipes for kids

Name: Chocolate burfi recipe
Prep time: 20 min
Cook time: 20 min
Ingredients: ¾ tbsp Cocoa powder (unsweetened ); ½ cup Maida/ All purpose flour; 1 cup Sugar; ¼ cup Vanaspati/ ghee (minus 1 tsp); ½ cup Maida/ All purpose flour - 1/2 cup; ¼ cup Vanaspati/ ghee (minus 1 tsp); 1 cup Sugar; 1/8 tsp Vanilla essense (or 1/2 tsp pure vanilla extract)

October 28, 2013 by Raks Anand 76 Comments / Jump to Recipe

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.

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Step by step photos
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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 fore finger and check in between thumb and forefinger, a string will from).

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.

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.

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