The classic Indian sweet shop mithai, Chocolate Barfi recipe, is prepared with a creamy plain milk barfi layer topped with smooth milk chocolate. It’s the perfect Indian dessert for gifting or special occasions. Make this easy recipe at home!
- 2 Layer Chocolate Burfi Ingredients
- Equipment
- How to make chocolate milk burfi
- Easy Chocolate Burfi Tips
- Storage
- Other Indian Sweets Recipe
Growing up, chocolate barfi was my favourite indian sweet mithai! It was so exciting visiting the mithai shops and seeing rows of indian mithais – it was hard not to buy the whole shop!
Luckily, my Mum made the best ever chocolate barfi at home so it could be enjoyed at any time!
This chocolate burfi recipe uses the classic white barfi or milk powder burfi which is perfectly crumbly. It is an easy recipe using simple ingredients and resembles the exact texture you can find in sweet shops (kandoi). The traditional recipe uses fresh mawa, or milk solids, but most Indian homes use milk powder.
The slight variation to my barfi recipe is to roast the milk powder first – this prevents the barfi going chewy as it doesn’t need much cooking. I also add powdered nuts which add to the crumbliness.
The top layer of this delicious chocolate burfi is a smooth milk chocolate. The chocolate flavor is irresistible with the milk barfi.
For a version using cocoa powder, you may like this Chocolate, Caramel and Vanilla Barfi . I’ve also used nutella to make Nutella Barfi and it tastes a bit like Indian chocolate fudge.
It is a delicious treat that can be served on Raksha Bandhan, Holi, Janmashtami or Diwali!
You can discover a delightful fusion of traditional indian sweets at Indian Fusion Desserts . These Indian Milk Sweets are also perfect for the festive season!
Other Indian festival desserts include kaju katli and other popular burfis like coconut barfi
2 Layer Chocolate Burfi Ingredients
Ingredients can be found in any indian store and most supermarkets.
White barfi layer
Full cream milk powder aka instant milk powder
Whole milk – you must use full fat milk
Sugar – white granulated sugar
Crushed nuts – almond, cashew and pistachio
Ghee – I use homemade ghee always for my sweets
Cardamom powder
Chocolate layer
Milk chocolate – I used milk chocolate chips, you can use bars of chocolate too. Mix it up by using dark chocolate, white chocolate or even ruby chocolate!
Equipment
Nonstick pan
Prepared pan – either a greased plate (with vegetable oil or other flavourless oil), barfi tray or baking tray lined with parchment paper
Sharp knife
How to make chocolate milk burfi
In a large plate, mix together the ghee, a dash of milk and the dry milk powder and leave for 5-10 minutes.
Then, on low heat, roast the crumbly milk powder until you get a toasted aroma. The milk powder should not change in colour.
Now make a milk sugar syrup. In a heavy bottomed pan, heat the milk on medium heat, continuously stirring as you go.
Once it simmers, add in the sugar and cook on a low flame until the sugar dissolves and reaches a runny condensed milk consistency. This will take a couple of minutes.
Tip in the milk powder, stir the mixture and cook until it forms a single mass and pulls away from the sides of the pan.
Immediately transfer the barfi mixture into a lined barfi tray.
Allow it to cool a little before proceeding.
Meanwhile, heat chocolate in the microwave or using the bain marie technique.
Pour this melted chocolate over the top of the milk burfi mixture and smooth out.
You can optionally create a swirl pattern as well with the back of a spoon
Allow the barfi and chocolate to set then slice cleanly into square shapes or rectangular shapes.
Clean the knife in between slices.
Easy Chocolate Burfi Tips
You can optionally add flavourings such as rose water or kewra water but this will change the flavour of the traditional version.
Do not leave the chocolate barfi uncut overnight – the chocolate will harden a lot and it will become difficult to get clean slices. As soon as the chocolate is just hard, I recommend cutting then. If your chocolate has hardened quite a bit, wash your knife under hot water, wipe dry and try again – the heat will gently melt the chocolate.
You will probably need to wipe the knife in between slices.
You can find the video recipe for the white barfi in the corresponding post.
Save the crushed nuts and transform into Badam Milk Powder .
Storage
Chocolate barfi is best stored at room temperature in an airtight container. Keep in a cool place, away from direct sunlight as the chocolate can soften in warm weather.
I do not recommend freezing this particular barfi as the chocolate will not thaw properly – usually, barfi is freezer safe.
Other Indian Sweets Recipe
Penda Recipe with Kesar and Mawa
Mawa Gujiya (Ghughra)
Badam katli with Almond Flour
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Chocolate Barfi (Burfi)
Equipment
- 1 heavy bottom pan
- 1 Lined baking tray/tin
Ingredients
- 4 cup milk powder full cream
- 2 ¼ cup whole milk
- 1 ⅓ cup sugar
- 2 tablespoon ghee
- ⅓ cup nuts finely chopped or crushed
- 2 ½ cup chocolate chips use less for a thinner layer
Instructions
Barfi layer
- In a large plate, mix together the ghee, 1/4 cup of milk and the dry milk powder and leave for 5-10 minutes.
- Then, on low heat, roast the crumbly milk powder until you get a toasted aroma. The milk powder should not change in colour.
- Now make a milk sugar syrup. In a heavy bottomed pan, heat the milk on medium heat, continuously stirring as you go.
- Once it simmers, add in the sugar and cook on a low flame until the sugar dissolves and reaches a runny condensed milk consistency. This will take a couple of minutes.
- Tip in the milk powder, stir the mixture and cook until it forms a single mass and pulls away from the sides of the pan.
- Immediately transfer the barfi mixture into a lined barfi tray.
- Allow it to cool a little before proceeding.
Milk chocolate layer
- Meanwhile, heat chocolate in the microwave or using the bain marie technique.
- Pour this melted chocolate over the top of the milk burfi mixture and smooth out.
- You can optionally create a swirl pattern as well with the back of a spoon
- Allow the barfi and chocolate to set then slice cleanly into square shapes or rectangular shapes.
- Clean the knife in between slices.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 2nd of October 2010 but I have updated the post since with helpful content. The recipe remains the same.
Chocolate Barfi (Burfi)
Equipment
- 1 heavy bottom pan
- 1 Lined baking tray/tin
Ingredients
- 4 cup milk powder full cream
- 2 ¼ cup whole milk
- 1 ⅓ cup sugar
- 2 tablespoon ghee
- ⅓ cup nuts finely chopped or crushed
- 2 ½ cup chocolate chips use less for a thinner layer
Instructions
Barfi layer
- In a large plate, mix together the ghee, 1/4 cup of milk and the dry milk powder and leave for 5-10 minutes.
- Then, on low heat, roast the crumbly milk powder until you get a toasted aroma. The milk powder should not change in colour.
- Now make a milk sugar syrup. In a heavy bottomed pan, heat the milk on medium heat, continuously stirring as you go.
- Once it simmers, add in the sugar and cook on a low flame until the sugar dissolves and reaches a runny condensed milk consistency. This will take a couple of minutes.
- Tip in the milk powder, stir the mixture and cook until it forms a single mass and pulls away from the sides of the pan.
- Immediately transfer the barfi mixture into a lined barfi tray.
- Allow it to cool a little before proceeding.
Milk chocolate layer
- Meanwhile, heat chocolate in the microwave or using the bain marie technique.
- Pour this melted chocolate over the top of the milk burfi mixture and smooth out.
- You can optionally create a swirl pattern as well with the back of a spoon
- Allow the barfi and chocolate to set then slice cleanly into square shapes or rectangular shapes.
- Clean the knife in between slices.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
In this Chilli Mogo recipe, fried mogo chips are tossed in a finger-licking schezwan sauce. It’s the perfect vegan appetiser recipe.
Mogo is perfect just as it as. Indians particularly from East Africa enjoy fried mogo chips with imli chutney but sometimes a dash of flavour takes it someplace else! Just try my tandoori mogo and you’ll know!
It is also fab when tossed in a chilli, garlic and lime seasoning to make chilli lime garlic mogo .
This chilli mogo dish is made with Sichuan sauce and spring onions.
Schezwan sauce is a type of chilli sauce with indo-chinese flavours, made with red chillies and dark soy sauce.
It has similarities to this Masala Mogo which is prepared with soy sauce and minced garlic. You can also try Masala Mogo Chips which are a variation of Masala Chips . They are made with a finger-licking sauce of tomato puree, and spices such as chilli powder.
Indian restaurants all have their own variation of chili mogo – some make it with spices, others with tomato ketchup.
To make an Indo-Chinese thali, go for chilli paneer as well. Other appetisers that work well are air fryer gobi manchurian and maru bhajia .
Chilli Mogo Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Cassava chips – you can either use frozen for convenience or buy fresh.
If you can not find frozen mogo chips, then cut the mogo chunks into thinner, smaller pieces.
Schezwan sauce – I use homemade schezwan sauce but store bought works too. If your schezwan sauce is spicy, use less and mix it with sweet chilli sauce.
Spring onion – you’ll need both the white and green parts
Oil – any flavourless oil. You will need more than 2 cups oil if deep frying the chips.
Salt – only add if needed as mogo chips boiled in salted water and sauce has salt too.
How to make Chilli Mogo
Boil the cassava chips in salted water with a dash of oil to prevent the mogo sticking.
Drain the water from the chips, pat dry with paper towel. If the chips are very big, cut into desired size.
Next, you can either deep fry, shallow fry or air fry the mogo.
Add oil to a separate pan and cook the schezwan sauce and sweet chilli sauce for a 1 minute.
Tip in the mogo and toss until well coated.
Sprinkle over chopped spring onion, stir through and serve immediately.
Serving Suggestion
Serve as a starter or as a light meal. It’s great with cooling lassi like mango lassi or rose lassi .
Serve Chilli Mogo with a squeeze of lemon juice if you wish on a bed of lettuce to tone down the heat.
Storage
Mogo is best eaten immediately after cooking.
Store leftover mogo in an airtight container and keep in the fridge for up to 2 days. After this, the mogo will become quite tough and dry. You may need to sprinkle water before reheating.
I do not recommend freezing this recipe especially if using frozen mogo to start with.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Chilli Mogo
Equipment
- 1 pan heavy bottom
Ingredients
- 1 kilogram cassava mogo
- 150 ml schezwan sauce
- 50 ml sweet chilli sauce
- 5 tablespoon spring onion
- 3 tablespoon oil
Instructions
- Boil the cassava chips in salted water with a dash of oil to prevent the mogo sticking.
- Drain the water from the chips, pat dry with paper towel. If the chips are very big, cut into desired size.
- You can either deep fry, shallow fry or air fry the mogo.
- Add oil to a separate pan and cook the schezwan sauce and sweet chilli sauce for a 1 minute.
- Tip in the mogo and toss until well coated.
- Sprinkle over chopped spring onion, stir through and serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 2nd of February 2013 but I have updated the post since with helpful content. The recipe remains the same.
