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Chocolate burfi using khoya
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

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
Servings: 5
Calories: 400 kcal
Author: Akila
  • 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
  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.
  2. 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.
  3. 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.
  4. 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.
  5. Allow to cool completely and using a pizza cutter or a knife, draw squares and cut into pieces.
  6. Remove them carefully and serve them.
Recipe Notes

Check the above notes.