Two-tiered Chocolate Barfi: Easy And Simple Recipe

 

Chocolate burfi preparation is among the easiest and quickest desserts to make for Diwali or any other celebration in only 20 minutes. Barfi, also known as burfi, is a delicious Indian fudge composed mostly of sugar, milk, and flavouring components. Milk solids, also known as mawa or khoya, are obtained by condensing milk until it solidifies and achieves a solid form.

The preparation for chocolate burfi could be prepared with powdered milk, flour, or powdered nut. Nothing, however, compares to the one prepared with khoya or mawa, which has all the tenderness of milk.

A simple two-layer Chocolate Barfi formula; a fast Indian delicacy made with milk solids and chocolate.

Ingredients required to prepare two-tired tasty chocolate burfi:

How to make the off-white surface:

·         150 grammes or one and a half cup bitter sweetened mawa or khoya

·         Half bowl or fifty grammes of powdered Sugar

·         Five to six-piece of green cardamom

Preparation of the Chocolate Surface:

·         150g or one and a half bowl of bitterly sweetened mawa or khoya

·         Half bowl or fifty grammes of powdered Sugar

·         One tablespoon of bitterly sweet chocolate powder

Other:

·         One teaspoon of ghee

Arranging the plate or tray for placing Burfi, as well as various other preceding steps:

·         To freeze the Chocolate Burfi in this preparation, a baking pan was utilised. If a wooden plate isn't accessible, a steel plate could be substituted.

·         Rub Ghee over the tray's base, then add a layer of Parchment Paper on top and secure it securely.

·         Utilizing a stand mixer or a hand processor, shred the Khoya at ambient temperature and split it into different equal pieces.

·         Green cardamoms should be deseeded and ground into a powder.

Preparation of the Burfi's cream or Off-white layer:

·         Start taking one half shredded Khoya and place it in a non-stick pan to avoid the Khoya adhering to the pan's bottom.

·         Begin cooking the Khoya on low heat and stir it often with a spatula.

·         Following two to three mins of heating and continuous mixing, the Khoya would begin to melt and convert into a paste with a consistency similar to Halwa.

·         Incorporate half bowl of powdered sugar and stir well, then simmer for another two to three mins on low heat before adding powdered green cardamom and stirring again.

·         Stir constantly till the slightly thickened and pulled away from the pan's sides.

·         Put the Khoya combination into the prepped tray and distribute it uniformly to create a fairly thick layer.

Making the Burfi's Chocolatey Layer:

·         Take the leftover shredded Khoya and prepare it in the same manner as the off-white surface.

·         Once the sugar has dissolved, incorporate the bitterly sweet powdered Chocolate and stir aggressively with the Khoya until the consistency resembles the Off-white layer.

·         To finish the level, spread the Chocolate Khoya combination upon the Off-White layer on the baking sheet and distribute it uniformly.

·         Refrigerate the tray for about One hour before lightly de-moulding it from the tray together with the parchment paper.

·         Gently remove the parchment paper and lay it on a Cutting Board or Platter, then trim it into moderate-sized squares or diamonds with the help of a knife.

·         The tasty Chocolate Burfi is now prepared to consume.

Chocolate Burfi may be kept for seven days in the fridge or one to two days at ambient temperature.

Location: India

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