How to make Chocolate Burfi using Khoya

Preparation time: 05 min | Cook Time: 30 min 
Total Time: 35 min | Serves: 6

Recipe Category: Dessert | Recipe Cuisine: South Indian

 

It’s time for a celebration. Yes, I prepared this Chocolate burfi using khoya as my 400th Post. I was so happy. There are many fellow bloggers who blogs so frequently with great recipes. Though I could not post that frequently, I love my cooking, blogging and posting recipes, whenever I get time. I could not have achieved this without your support and appreciation. A big thank you for my family, all the fellow bloggers, my readers. 

 

Actually this burfi I tried long before using this recipe here, and used home made khoya. But it didn’t turn out well. So again I tried using store bought khoya and followed the same recipe but did not add milk, as my mom told, it might reduce the self life and the result was awesome and I was so happy. Will again try with homemade khoya some other time. Let’s go to the recipe Chocolate Burfi using Khoya.

• Carrot halwa using khoya
• Kaju Burfi
• Mango Sheera
• Rava Gulab Jamun
• Vermicelli Kesari

 

Step by step instructions for Chocolate Burfi

Ingredients

Khoya – 250 gms (when crushed came to 2 1/4 cups)
Sugar – 1.5 cups
Ghee – 1/2 tsp (for greasing)
Cocoa powder – 1.5 tbsp
Crushed cardamom – 2 pinch ( optional )
Few Saffron and nuts for garnishing

 

 

Method to prepare chocolate burfi

1. Grease a plate with 1/2 tsp ghee and keep it ready. Crush the khoya and divide half the portion and keep it aside. Add first portion to the medium hot pan. Add half of the sugar. Keep stirring. Sugar and khoya leaves out water and tend to stick to the pan so keep on stirring. 

6. Remove them carefully and serve them.

 

 

 

 

 

 

Yummy and tasty Chocolate Burfi using Khoya is ready

 

 

Notes:

1. For richer taste, you can add 1/4 cup milk to the burfi, but it reduces its self life, also takes longer time to get the thick consistency.

2. This burfi can be stored for 3 days outside and 2 weeks in fridge.

3. Adding cardamom is purely optional. You can add a drop of vanilla essence also. 

4. You can adjust the sugar level as per your sweet tooth. 

 

Recipe of Chocolate burfi using khoya

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Chocolate burfi using khoya

Chocolate Burfi using khoya is a delicious burfi recipe which is made very quickly using the khoya or mawa. Instead of making it fully chocolaty, if we make half chocolate and half plain means, it tastes more delicious and we wont feel any bitter taste from the cocoa powder. 

Course Dessert

Cuisine Indian

Keyword chocolate milk burfi, choolate burfi using khoya

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 5

Calories 400kcal

Author Akila

Ingredients

• Khoya – 250 gms when crushed came to 2 1/4 cups
• Sugar – 1.5 cups
• Ghee – 1/2 tsp for greasing
• Cocoa powder – 1.5 tbsp
• Crushed cardamom – 2 pinch optional
• Few Saffron and nuts for garnishing

Instructions

• Grease a plate with 1/2 tsp ghee and keep it ready. Crush the khoya and divide half the portion and keep it aside. Add first portion to the medium hot pan. Add half of the sugar. Keep stirring. Sugar and khoya leaves out water and tend to stick to the pan so keep on stirring.
• Add the cardamom powder mix well. Dont allow the mawa to turn brown. Just cook till it thickens and when it attains the thick consistency, transfer it to the greased plate and flatten it.
• To the same pan, add the remaining portion of khoya, sugar and keep stirring. When it loosens, add the cocoa powder and mix well till it thickens.
• Spread this content above the white layered khoya. Flatten it immediately. You can use any butter paper or baking sheet for this to get smooth top layer. I just used the spoon to do it. So mine is not that much smooth.
• Allow to cool completely and using a pizza cutter or a knife, draw squares and cut into pieces.
• Remove them carefully and serve them.

Notes

Check the above notes.

*Post first published May 24 2014. Post updated with recipe

The post Chocolate burfi using khoya | Burfi Recipes appeared first on Learning-to-cook.

Today we will see the preparation of Tomato sweet Pachadi | Thakkali Sweet Pachadi recipe with video and step-by-step instructions.

I have tasted this Tomato sweet Pachadi | Thakkali Sweet Pachadi in Tamil Brahmin weddings in my childhood. After coming to Singapore I missed going to the weddings and I missed this pachadi as well.

While browsing the net I came across jeyashri’s site and tried the pachadi and it came out really well. It was so authentic and traditional that I got the taste of the tomato sweet pachadi which I used to eat in the weddings.

I made this Pachadi in a traditional way that it takes more time like 45 to 50 minutes to get the correct consistency. But it is worth your time because the sweet and tangy taste of this Pachadi’s outcome is simply awesome.

If you love this pachadi then you can also try my other recipes in this blog such as mango halwa using corn flour, traditional mango halwa, Rava Kesari, Semiya Kesari, Badam halwa, chana dal halwa, pooran poli.

If you like recipes using tomato, then do check out these recipes – Onion tomato chutney, tomato bread toast, garlic tomato chicken roast, thakkali thokku, cucumber tomato salad, Tomato pulao.

Video recipe of tomato sweet pachadi

Printable recipe of tomato sweet pachadi

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Tomato sweet Pachadi | Thakkali Sweet Pachadi

Tomato sweet Pachadi | Thakkali Sweet Pachadi is an authentic dish which is served in Tamil Brahmin weddings. in a traditional way that it takes more time like 45 to 50 minutes to get the correct consistency. But it is worth your time because the sweet and tangy taste of this Pachadi's outcome is simply awesome.

Course Dessert

Cuisine South Indian

Keyword tomato sweet pachadi

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Author Akila

Ingredients

• Tomatoes - 8 medium sized
• Sugar- 1.5 cups
• Water - 0.5 cup or less
• Ghee - 3 tbsp
• Cashews - 15 to 20
• Raisins - 12 to 15
• Dates - 4 to 5 seedless dates chopped finely
• Salt - pinch optional ( I didn't add here )

Instructions

• In the heavy bottom pan one tablespoon of ghee and cashews raisins and dates.
• Fry them nicely till the cashews have become light golden color. Remove and keep them aside.
• In the same pan add sugar and water. No need to wait for the sugar to dissolve completely. Just add the water and slightly mix and leave it. Also do not add more water than mentioned because the tomatoes will leave out water while cooking.
• Now add the tomatoes and Cook the tomatoes nicely and smash them if you find any big pieces.
• To get the perfect consistency the tomatoes need to be cooked for nearly 40 to 50 minutes of time. Also always cook them in low to medium flame after 30 minutes of time.
• After 30 minutes of time and one tablespoon of ghee and again after 45 minutes of time and one tablespoon of ghee so that it gives a rich taste.
• Once all the water content evaporates and the tomatoes will get the glossy texture and the consistency becomes thick.
• Now you can add the fried cashews, raisins and the dates and mix them for 2 minutes.
• Serve the tomato sweet Pachadi either hot or cold. It will taste awesome in both the ways.
• Yummy & Tangy tomato sweet pachadi is ready to be served.

Notes

1. Do not add more water than mentioned as the tomatoes leave water.

2. Adding salt is purely optional.

3. Also you can add little cardamom or vanilla essence if you want some flavor.

4. This.can.be stored more than 3 weeks in refrigerator.

5. Dates should be deserts and chopped finely.

6. If you want, you can add a pinch of salt. It enhances the taste.

7. If you want to make healthier version, then replace sugar with jaggery or palm sugar and try.

Step by step instructions of tomato sweet pachadi

Ingredients

• Tomatoes – 8 (medium sized)
• Sugar- 1.5 cups
• Water – 0.5 cup or less
• Ghee – 3 tbsp
• Cashews – 15 to 20
• Raisins – 12 to 15
• Dates – 4 to 5 ( seedless dates chopped finely)
• Salt – pinch (optional) ( I didn’t add here )

Method of making tomato sweet pachadi

1. In the heavy bottom pan one tablespoon of ghee and cashews raisins and dates.

2. Fry them nicely till the cashews have become light golden color. Remove and keep them aside.

3. In the same pan add sugar and water. No need to wait for the sugar to dissolve completely. Just add the water and slightly mix and leave it. Also do not add more water than mentioned because the tomatoes will leave out water while cooking.

4. Now add the tomatoes and Cook the tomatoes nicely and smash them if you find any big pieces.

5. To get the perfect consistency the tomatoes need to be cooked for nearly 40 to 50 minutes of time. Also always cook them in low to medium flame after 30 minutes of time.

6. After 30 minutes of time and one tablespoon of ghee and again after 45 minutes of time and one tablespoon of ghee so that it gives a rich taste.

7. Once all the water content evaporates and the tomatoes will get the glossy texture and the consistency becomes thick.

8. Now you can add the fried cashews, raisins and the dates and mix them for 2 minutes.

9. Serve the tomato sweet Pachadi either hot or cold. It will taste awesome in both the ways.

10. Yummy & Tangy tomato sweet pachadi is ready to be served.

Notes

1. Do not add more water than mentioned as the tomatoes leave water.

2. Adding salt is purely optional.

3. Also you can add little cardamom or vanilla essence if you want some flavor.

4. This.can.be stored more than 3 weeks in refrigerator.

5. Dates should be deserts and chopped finely.

6. If you want, you can add a pinch of salt. It enhances the taste.

7. If you want to make healthier version, then replace sugar with jaggery or palm sugar and try.

The post Tomato sweet Pachadi | Thakkali Sweet Pachadi appeared first on Learning-to-cook.