Chocolate burfi is milky, chocolatey (of course), and spiced with cardamom. An Indian dessert with flavor that’s both sophisticated and classic, making it a hit with adults and kids too! The best part? This recipe is quick and easy to make and calls for only a handful of ingredients.
It’s the festive season, and Diwali is right around the corner! I recently shared a recipe for Mango Kalakand on the blog, and now I’m sharing a recipe that I’ve been working on for quite a few Diwali seasons. It was never quite right… until now. Introducing… the easiest and, dare I say, best… Chocolate Burfi!
This Indian chocolate fudge tastes nothing like… well, actual Fudge (for which I also have an excellent recipe). Now don’t come after me, but… traditional fudge is good and all; it’s just very one-note. But this Indian chocolate burfi is on a different level and has far more depth in flavor: it’s chocolatey, milky, and has a hint of cardamom. It’s also a completely different texture than fudge – this chocolate burfi is more crumbly and dry in texture (as it should be) rather than moist and soft.
This is a twist on the more traditional chocolate burfi, which is typically made up of two layers – a white milky layer and then a chocolate layer on top. Rather than fussing around with layers – I’ve made an entirely chocolate burfi, not only is it easier to make but there’s more chocolatey flavor, which is really what you want when you’re eating choco burfi. You still get that milky flavor too – thanks to the milk powder.
Chocolate Burfi Ingredients:
- Dry Milk Powder
- Cocoa Powder
- Ghee: room temp, solid or liquid is fine
- Cardamom: freshly ground!
- Mini Chocolate Chips: or topping of choice.
Is this a Traditional Recipe for Chocolate Burfi?
As I mentioned above, the chocolate burfi you’ll find in Mithai shops or Indian grocery stores is most likely going to be a two-toned layered burfi. The bottom is a milky white layer and the top is a chocolatey layer. You can technically make this if you want by first making my Milk Burfi recipe and then making this chocolate burfi and pouring it on top of the cooled milk burfi to set. I’ve tried this, and it’s good, but this simpler chocolate burfi is easier to make and has more of that desired chocolatey flavor. (If you decide to go with the two-toned option though then be sure to use a larger pan to set the burfi so it’s not too thick).
So yes, my preference is to keep things simple with a fully chocolate burfi. I think it’s more appealing for kids too. It’s a huge hit in our house – my most popular burfi amongst my little boys (excuse me, according to them “big boys”) to date. I once made this along with a batch of brownies for a get together and my 3-year-old only wanted burfi.
What Can I Add to Chocolate Burfi?
I love using mini chocolate chips! But I bet mini m&ms would be really cute too. I might try that for Christmas. Nuts are also a popular choice when it comes to burfi. Feel free to mix in your choice of toppings into the burfi batter if you’d like!
- Chocolate Chips
- Nuts! Pistachios, Hazelnuts, Walnuts, Sliced Almonds
How Do I Store and Eat Chocolate Burfi?
I store the chocolate burfi in an air-tight container on the counter for a week. But you can store it in the fridge too. If I want to store it for a while, then I’ll put it in the freezer. Just be sure to bring it to room temp before eating.
Enjoy this burfi! Let me know what you think of it! 🙂
More Burfi Recipes:
- 200 grams sugar 1 cup
- 2.8 ounces water ⅓ cup
- 4 ounces ghee (room temp, solid or liquid is fine) ½ cup
- 200 grams dry milk powder 2 cups
- 3 tablespoons cocoa powder
- ½ teaspoon freshly ground cardamom*
- 2 tablespoons mini milk chocolate chips adjust amount to preference!
- Add the sugar and water to the pot and mix well.
- Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure.
- Quick-release pressure.
- Add ghee, dry milk powder, cocoa powder, and cardamom to the pot and quickly mix until well combined. You may want to wear a glove to hold onto the hot pot as you stir – you will need to be fast!
- Pour the mixture into a parchment-lined 8×8 pan/dish (you’ll need a spatula to scoop the mixture out of the pot and into the pan). Shake the pan gently so that the mixture spreads evenly.
- Sprinkle the mini chocolate chips and gently shake the pan again to help them stick.
- Let the chocolate burfi cool down on a wire rack for 25 to 30 minutes, then put it in the fridge for 2 hours to set.
- Remove the chilled fudge, and slice it into medium-sized squares (I slice 5 rows by 5 rows and cut off any uneven edges). Then place the individual pieces on a plate. If you eat the mithai at this point, it will be soft and fudgy (my husband prefers it this way!). In order for it to taste more like burfi, you’ll want to let the sliced pieces sit out at room temperature for 6 to 8 hours (or overnight) to dry out. This completely changes the texture of the burfi so that it tastes more like burfi and not like fudge.
- Once dry, you can store this burfi on the counter for up to one week. I prefer to eat this mithai at room temperature (so if you store in the fridge, make sure to bring it to room temp before eating).
- For Step 4, you can mix the dry ingredients together (dry milk powder, cocoa powder, cardamom) but make sure to keep the ghee in a separate bowl!
- When this burfi is cold, it’s glossy. You have to give it 6-8 hours to dry out – then it’ll change to a matte appearance and turn into dense burfi.
- Freshly ground cardamom powder is much more aromatic and flavorful than store-bought. I highly suggest grinding your own for this recipe (and any Indian dessert recipe). Grind your own by removing the green shell and the black seeds inside. I love this electric spice grinder if you’re looking for a recommendation.
- Important! All of the recipes on my blog are tested using a 6-quart instant pot – I have not tested this recipe in a different-sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe.
- Do Not Double Recipe: Please do not double/triple this recipe or any other Instant Pot dessert recipe on my blog. A dessert or anything made with sugar syrup can be finicky in an Instant Pot. I have only tested this recipe as written.
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