chocolate barfi – how to make choclate barfi using mawa – indian sweets for holi, diwali, navratri festivals

chocolate barfi

Chocolate barfi is a sinful amalgamation of mawa (reduced milk) and chocolate with a hint of cardamom and saffron. This irresistible, decadent Indian sweet has two of my favorite ingredients, cardamom and chocolate. The texture is silky smooth, not overly sweet and is balanced with crunchy pistachios. Since its rich in calories, I rarely make it at home, unless its an occasion to celebrate or during festivals like holi or diwali.

With holi round the corner, chocolate barfi is an apt Indian sweet to make. Since its quite time consuming to make mawa from scratch, you can use store bought mawa. I made a large batch of mawa and froze it in small packs of 150 gms to make Indian sweets using mawa. I thaw, grate and use mawa as required. While making chocolate barfi recipe, ensure that you set it for at least two hours so that it has a firmer texture and is easy to cut and slice. I was impatient and sliced the chocolate burfi within a few minutes of setting. 🙂

mawa cooking on low flame~milk added to simmering mawa

milk powder, saffron milk, sugar added to the simmering mawa

chocolate mawa simmering ~ setting the two layers before cutting into squares

chocolate mawa barfi

Follow the instructions and step by step photos to learn how to make chocolate barfi at home. Here’s the link to make mawa aka khoya.

Chocolate barfi

Prepare time: 10 min Cook: 150 min Serves: 8 Cuisine: north indian

Ingredients

Khoya 1 1/4 cups, unsweetened mawa
Milk 1/4 cup
Milk powder 2 tbsps
Sugar 1/3 cup, powdered
Saffron 3-4 strands soaked in a tbsp of milk (optional)
Ghee 1 1/2 tbsps
Cardamom powder 1/2 tsp
Cocoa powder 1 tbsp
Pistachios few, crushed

Method for making Chocolate barfi

Prepare khoya by following khoya (mawa) recipe link provided above.
Add saffron strands to a tbsp of milk and set aside.
Heat ghee in a wide shallow non-stick pan. Once it turns hot, add the crumbled mawa and saute for 3 mts on low flame, stirring continuously .
Add the milk and sugar and mix. It will get liquidy. Keep stirring on low flame. Add milk powder, cardamom powder and saffron infused milk and mix.
Soon the mawa will thicken and leave the sides of the pan and form a large lumpy mixture. At this stage, remove three fourth of the mixture to a greased aluminum pan or steel plate.
Grease a flat ladle and spread the white khoya mixture and smoothen the top and set aside. Allow the white layer to cool down a bit, approx 5 mts.
Add cocoa powder to the remaining one fourth mixture and keep mixing for 2 mts. Turn off flame and allow the mixture to come cool down a little or warm enough for you to handle.
Spread the chocolate mixture on top of the white layer and smoothen it with a greased ladle. Allow to cool completely.
Run a greased knife through the set layers, cut into squares and remove carefully. Garnish with nuts and serve.

Tips

You can use any cocoa powder or drinking chocolate powder.

If you are running out of time, refrigerate the set mixture for 30 mts and cut into squares.

If you do not have saffron on hand, omit it.

Almonds or cashew nuts can also be used.

By Sailu Published: February 27, 2015 chocolate barfi, a rich indian sweets recipe made for festivals like diwali, holi & navratri. how to make chocolate barfi with khoya. chocolate burfi recipe