Chocolate Burfi

This is an easy recipe to make soft and melt-in-your-mouth burfi using milk powder. For variations, add flavourings of your choice instead of cocoa powder.


Makes 12 to 15 burfis

½ cup/65g full-cream milk powder
2 tablespoons maida (plain flour)
½ cup/125ml liquid Ghee, plus extra to grease a tray
¾ cup/200g granulated sugar
½ cup/125ml milk
2 teaspoons cocoa powder

1. Lightly grease the base and sides of a tray with Ghee.

2. Place all the ingredients except the cocoa powder in a heavy pan. Mix well, and set the pan over low heat. Stir continuously, scraping the sides and bottom of the pan, until the mixture thickens to form a soft-dough, about 20 minutes.

3. Turn off the heat. Add the cocoa powder and stir to combine. Immediately spread the mixture on the greased tray.

4. When cooled to room temperature, cut into pieces. This burfi stays good at room temperature for 2-3 days and in the refrigerator for up to a week.


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