Chocolate Burfi is the perfect little dessert for the holidays, Indian festivals, parties or as a hostess gift! The part we love about this barfi is that it looks like you have worked really hard and spent a lot of time on this item, but no one needs to know the truth! The fantastic presentation and yummy taste…get ready to amaze yourself!
Prep Time: 5 min
Cook Time: 10 min
Setting Time: 2-4 hours
Makes: approx. 30 pcs.
Ingredients:
Instant Dry Milk (Milk Powder) – 5 cups (approx 365 gm)
Heavy Whipping Cream – 1 pint / 473 ml
Powdered Sugar – 1.25 cup (approx 150 gm)
Chocolate Chips – 1/2 cup
Unsweetened Cocoa Powder – 1 tsp
Method:
1. In a deep microwave-safe bowl, mix the following: Instant Dry Milk, Powdered Sugar and Heavy Whipping Cream.
2. Mix very well.
3. Cook in the Microwave for a minute at a time, taking it out every time and mixing it very well.
4. Ours cooked for 8 minutes.
5. Every microwave is different, look for the mixture fluffing and folding in. Keep and eye on it and make sure it does not spill over. Stop cooking once the mixture is folding in.
6. Mix again and pour 3/4th of the mixture onto a greased (or lines with wax paper) baking pan or thali.
7. Spread and level out the mixture.
8. To the balance of the mixture in the bowl, add in the Cocoa Powder and Chocolate Chips while it’s still hot.
9. Mix till all the powder is mixed in and the Chips have melted.
10. Pour the balance of the mixture to form a top layer.
11. If you want to make swirls, use a butter knife and gently bring the white part of the mixture up to form swirls.
12. Allow the Burfi to set and solidify in the refrigerator (min 2 hrs).
13. Cut into desired shape.
14. Store in the refrigerator and serve at room temperature.
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How to make chocolate burfi barfi, easy Indian mithai recipes, sweets recipes for diwali, navaratri, holi, ganesh puja, hostess gift ideas, easy dessert recipes for pot lucks, office parties.
Hi,
Can i use chocolate bar which has 85% coco in it instead of chocolate chip.
Hi Sowmya,
Chocolate chips usually have more fat content then the 85% cacao bar so the texture may not come out right.
I made this exactly as the recipe stated and it turned out great.
Lasted over a week in the fridge and didn’t dry out.
It was so good good I had to hide it in the back of the fridge
so it wasn’t right in front of me when I opened the fridge.
Another great recipe!!
Thanks for the feedback Sonia!
Hello,
I was wondering if you have to put the burfi in the refrigerator, or can you leave it out.
Since it is made with a milk product, you should keep it in the fridge.
Hi Hetal & Anuja
Let me start by saying I love your recipes. Unique, easy and yummy!
As for this recipe do u use milk chocolate chips or semi sweet? Also the instant dry milk powder is supposed to be 365 grams which is equivalent to 3.5 cups, just wondering which measurement to follow.
Thank you for adding so much if variety to our cooking.
Hi Kamla,
We used semi-sweet chocolate chunks…you can use chips as well. For the measurements, we took our standard US measuring cup and filled it with the instant non-fat milk. When we got 5 cups, we weighed it. The difference in weight varies by how the cups are filled (loosely or packed).
Hi,
I just love the way urll cook. I would like to know if it is ok to use full cream milk powder instead of non fat powder for the chocolate burfi?
Hi Sunny,
We only get the non-fat version here so have not had the opportunity to try out the full fat one. There may be some texture differences. You may want to try it out on a small batch first.
Hi Hetal and Anuja,
I tried this recipe yesterday, tastes good but the bottom layer is sticking on to the plate even after greasing it.
Does it have to be cooked more? Can u suggest me.
Where do we get wax paper?
Hi Ramya,
Our microwave is 1100 watts. IF yours is less powerful, then yes, you would have to cook it more. Wax paper is available in the same aisle as aluminum foil. You can even use parchment paper.
Hi anuja and hetal,
I tried this recipe as detailed and followed the steps. My microwave is 900w. I did half the quantity. so I did it for 4min in the microwave. The mixture was fluffing and folding in . The taste is very good but it did not set. Even after 2 days. Its more like a thick mousse mixture and kind of sticky when I cut it. please could you help me.
I prefer your recipes, the sugar content is just right. We don’t eat a lot of sugar. So the shop bought sweets are most of the times too sweet for our liking.
Thanks for the wonderful recipes.
Jignasa
Hi Jignasa,
Sorry to hear that. The problem with microwave recipes is that it is difficult to half or double them because the cooking time does not translate well. Also, our microwave is 1100 watts so you would have had to cook it longer even if you made the full batch.
I tried the chocolate burfi recipe for a Diwali celebration at my son’s school and took some to my work place as well. It turned out great for a microwave recipe. Thanks for the wonderful recipes.
HI…
I tried this Barfi but it came out little dry….what could i have done different?
Happy Diwali and Happy New Year to both of you and your families!!!
Minu
Please reply…
Hi Minu,
If you followed the proportions exactly, the only thing could be the power level of your microwave. Maybe it is more powerful than ours so the mixture cooks more than it needs to.
Hi hetal and Anuja,
I want to try ur chocolate recipe but I cannot find instant dry milk pwd, can I use instant full cream milk pwd.
Hi Bhavna,
Unfortunately, we only get the Non-Fat milk powder here so we have not tried it with full fat milk powder. You might want to try just a small batch to see if it works.
Hey guys amazing recipe…..Tried it out…the taste was mindblowing but the texture was a bit chewy…Can u tell me the reason…How can i get the perfect burfi texture
Shweta,
We think it is the process of microwaving that causes the stickiness.
Hi guys,
Thanks for your amazing recipes so far. But this one ended up in great disappointment.
I thought it was important to share my experience as I took time to read all those 102 comments above mine.
1. My first confusion was (as mentioned earlier) weight vs cup size. I used 5 cups but that did not work so will try 4 cups next time.
2. I live in Australia and could not find heavy whipping cream in the super market. Got pure cream and whipped it at home. I am not sure if that was the problem. It was too late when I realized you guys had a pouring consistency whereas mine was thick as 🙂
3. Anyhow, depressed with the result (very granular and a dark burnt smell batter that never folded or caved in) I still hope a miracle happens in my fridge before I open it tomorrow.
For my next trial I will be using thickened cream but is it very important to use no fat dry milk powder? Or full fat milk powder will be fine?
Many thanks,
Goral
Hi it looks good awesome!!! Can you please let me know is that possible to any other milk instant of heavy whiping cream
Thanks
Sutha
Hi Sutha,
Heavy cream has a lot more milk fat than any other types of milk. We have not tried it, but I am guessing that the texture will not hold up.
i tried this recipe and it come out amazing…superb recipe..and very easy to make …burfi tastes wonderful…thank u Anuja n Hetal.