Chocolate Khoya Burfi | Two Layered Chocolate Burfi

 

Two Layered Chocolate Burfi is a very quick and easy sweet made with khoya. To make the chocolate part, you can use cocoa powder. This recipe becomes more simpler and time saving if you use store bought khoya. Whereas homemade khoya needs little effort in addition. But the procedure to make khoya is very simple. If you make khoya at home once, you will never think about buying khoya at stores.

Check the below link to know the recipe for homemade khoya or mawa,
Homemade Khoya

Recipe after the jump...

Chocolate Khoya Burfi | Two Layered Chocolate Burfi

Recipe Cuisine: Indian | Recipe Category: Desserts

Prep Time: 5 mins | Cooking Time: 20 mins | Makes:20

Ingredients:

Khoya - 2 1/2 cups

Cardamom Powder - 1/4 tsp

Sugar - 3/4 cup

Cocoa powder - 2 tblspn

Pistachio - 2 tblspn

Ghee - 1 tsp

Method:

First grease the pan with ghee. Chop the pistachio and almond into small pieces.

In a pan, take the crumbled khoya and stir for 2 to 3 minutes on low flame.

Add sugar to it and stir well so that sugar melts and become slightly thin. Stir well for 5 to 10 minutes and cardamom powder.

When it leaves the pan, divide this into two halves. Transfer one half to the greased plate, knead well and spread evenly.

To the second half, add cocoa powder and mix properly. Mix it well and switch off the flame. Knead well and place this over the first layer. Refrigerate for 2 hours to set properly.

Cut them into desired shapes and top with sliced pistachio.

Note:

• You can use either khoya  prepared at home or store bought.
• You can store this in refrigerator for upto 4 days in a air tight container.

Pictorial:

Keep all your ingredients ready. Chop the pistachio and almond into small pieces.

In a pan,heat little ghee

Add in the crumbled khoya and stir for 2 to 3 minutes on low flame.

Add sugar to it and stir well so that sugar melts

and cardamom powder.

and become slightly thin. Stir well for 5 to 10 minutes

When it leaves the pan, divide this into two halves. Transfer one half to the greased plate, knead well and spread evenly.

To the second half, add cocoa powder and mix properly.

Mix it well and switch off the flame.

knead the choco layer once cooled and place it over the first layer.(I did not knead so i got cracks over the burfi. For smooth and hard burfi, kneading well before you shape it)

Garnish on top with sliced pistachio. Cover with a cling wrap and refrigerate for 2 hours to set properly.

Cut them into desired shapes

Serve!