Chocolate Doodh Burfi is one of the most popular burfi items around festival times in Delhi. When I came across this confection the first time I was quite frankly horrified by the idea. The very thought of combining creamy milk burfi with cocoa seemed strange!! But one bite and I was hooked. This delicious sweet is seldom found in the Mithai Shops we have around here. This year I was simply craving this burfi and so I decided to just go ahead and make it. All I can say is that there were no regrets and the family just loved it!!
15 oz (1 tub) ricotta cheese
11/2 cups skimmed milk powder
1/4 cup cocoa powder
1/2 tsp cardamom powder
1/2 cup sugar
1 tbsp ghee
- Add the ghee to a pan, let it melt.
- Add the ricotta cheese and fry for 10 minutes on a medium low heat.
- Add the milk powder and the sugar continue frying until the mix begins to come together.
- Remove 1/3 of the mix into a separate pan. Add the cocoa powder and continue frying until the mixture begins to leave the sides of the pan.
- Add the cardamom powder in the remaining 2/3 of the ricotta mix and also fry till it leaves the sides of the pan.
- You will now have the two different flavours of the burfi ready.
- Grease a plate. Turn out the cardamom scented mix onto it. Spread evenly.
- Turn the chocolate mix onto this. Spread evenly to cover it.
- Let the burfi cool down completely and set.
- Cut into squares or diamonds as desired.
When refrigerated, the Burfi will keep for a week. Make sure you remove it from the refrigerator a couple of hours before eating. That way the Burfi will be soft, creamy, with a grainy feel - just the way its meant to be!
Like this recipe. Tried it. Leave me a comment:)
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.