Recipe from Raja Sweets
Adapted by Priya Krishna
- Total Time
- 1 hour, plus 2 hours' chilling
- Rating
- 4(185)
- Notes
- Read community notes
Burfi is a very sweet Indian candy — similar to fudge, but slightly earthier and more milky — that is typically made with some combination of milk, sugar, ghee and flavorings. In Indian culture, burfi is often given as a gift, accompanying any kind of celebration: a birthday, a holiday, even a simple get-together of friends. This recipe, adapted from Raja Sweets in Houston, caters to those looking for an accessible entry point to the world of burfi; it offers a slight variation on the basic formula by adding a layer of cocoa-infused khoya (the name for the milky base). —Priya Krishna
Featured in: Finding India in a Sweet Corner of Houston
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Ingredients
Yield:16 pieces
- ⅔cup ghee (or use melted butter), plus more for greasing the pan
- 1tablespoon cocoa powder
- ⅔cup sugar
- 2cups sweetened condensed milk (a little less than two 14-ounce cans)
- 2cups powdered milk
- 2drops rose water
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)
285 calories; 15 grams fat; 9 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 0 grams dietary fiber; 35 grams sugars; 5 grams protein; 71 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Lightly grease only the sides of an 8-by-8-inch pan with ghee. Line pan with parchment paper so the paper hangs over two opposite sides of the pan. Mix together cocoa powder and sugar, and set aside.
Step
2
In a medium saucepan, mix together condensed milk and milk powder and add the ghee, to make khoya. Transfer pan to stovetop, add rose water and stir thoroughly with a wooden spoon to combine. Stirring constantly, cook the mixture on low heat (to avoid scorching) until it has a thick batter-like consistency, about 5 minutes. It will be quite stiff at first, but will become easier to stir as it heats.
Step
3
Pour half the khoya into a medium, microwave-safe bowl and add the cocoa mixture, mixing until thoroughly incorporated. Set aside.
Step
4
Pour the remainder of the khoya in the prepared pan and spread in an even layer. Let cool and refrigerate until firm, about 30 minutes.
Step
5
Reheat the reserved chocolate khoya in the microwave in 20 second intervals, stirring in between, until the consistency becomes spreadable again. (Alternatively, return the chocolate khoya to the stovetop and cook on low heat until mixture is hot throughout, stirring constantly, until the consistency becomes spreadable again.) Immediately pour the chocolate khoya on top of the white khoya, spreading it evenly to create two separate layers. Let the entire burfi cool and then refrigerate. Cut into small squares and serve at room temperature. The burfi can be refrigerated for up to 2 weeks.
Ratings
4
out of 5
185
user ratings
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Cooking Notes
Great Cook
This recipe is not as simple as it seems, which makes it somewhat misleading. The 'khoya' needs a lot of stirring over the stove until it reaches a certain consistency and does not burn while that is happening. It is a long winded process and requires a lot of 'dedicated' time stove-side. So, before you embark on this be sure you have at least half a day.
Sheekha Dhru
Milk powder is basically preserved milk which has longer shelf life. Carnation is a nonfat milk powder and Indian grocery store carries Nestle Nido brand milk powder which is full fat. When I make sweets I prefer Using full fat products .
petey tonei
Terrific. I have made the khoya part with ricotta cheese, sugar, butter and skimmed milk powder. It comes out really good, has a milk cake like texture reminiscent of Alwar milk cake/kalakand.
Molly Darden
I used to cook a version of this, without chocolate, using Carnation Instant Milk (my Indian friends swore that it would only work well, with it).
I still make a version, called Penda, occasionally. My source for readymade Indian sweets in Atlanta/Decatur, is Patel Brothers Grocery.
jai
This particular recipe does not require half a day, you must be referring to the way burfi was originally made.
Jackie
What quantities of ricotta, sugar, butter, and skimmed milk powder?
Martin
I second Jackie's request for your recipe please.
Snigdha
I am 62 years old and I grew up eating chocolate barfi that we bought in the sweet shops in Delhi. This is a pretty common variation of good old barfi.
Petey
Tried both the white khoya part and the chocolate part this time. The former remained sticky somewhat even after cooling for an hour in the refrigerator, but the latter had a better consistency after microwaving and then layering it on the white part. To solve the stickiness, I rolled the white khoya in shredded (unsweetened) coconut. The final product was delightful. Chocolate coconut barfi.
Victoria
I halved the recipe and put it into a 7 cup square glass container and it came out wonderfully. It tastes like a less rich fudge
Akhil
This. Is. Tasty. No doubt, i remember in Hyderabad eating this as a child.
Mohini
Recipe was a hit in our house, even amongst those without a sweet tooth! We added a bit of yogurt when we were making the khoya mixture, which gave the sweet some more depth and flavor.
Viraj Popat
The khoya burns very easily
Suzanna zeitler
Could i sub powdered buttermilk?
Beth
Like other reviewers, this never set up properly for me and the sugar granules never fully disolved (I also cooked for additional time in a futile attempt to make it less gritty). It's so sticky it's almost impossible to get off of the parchment paper.
Sana
Unfortunately, this recipe didn't work for me either :( I was really hoping it would because I have made quick milk peda using powdered milk and condensed milk before. It just didn't firm up to the right consistency. I'm not sure whether it needs more cooking time (although I did cook mine longer than what's stated) or whether it needs to be a greater milk powder to condensed milk ratio. Also, the sugar granules don't dissolve in the mixture either, even after microwaving and stirring frequently
Ak
This was such a great recipe & easy to make. The only note I have is that it may be better to powder the sugar, or melt the sugar & chocolate powder together before adding to the khoya. This will help get rid of the granulated texture without having to worry about burning the khoya.
grace schrafft
Yes, I’d love to know, too, the recipe that includes ricotta, etc
Nik
I agree with some of the other comments. While my barfi is formed, it's still gooey - unlike normal barfi. Any suggestions from those who had success with this recipie?
Carol
Well, I made the mistake of making it for the first time to bring to a Diwali dinner party. Thankfully, good friends. I made the Ghee, used full fat powdered milk, tripled the recipe and got a big melting blob. even after hours in the fridge it never set. Help??? I cooked it longer due to tripling the recipe...but didn't want to burn it. Is is more likely I Under or Over cooked it? All was fresh; butter was a good grass fed unsalted for the Ghee, good cocoa.
Want to make again to bring them
gs
Mine didn't work out as described. Tastes like condensed milk. Are the proportions correct in the recipe? Two cups is about 16 ounces but the recipe calls for two 14oz cans? Should this actually be "a little less than 2 cups; i.e., a 14oz can?
David Yee
To speed the whole process up, I held the chocolate part over a pan of warm water (covering the pan w/ the candy in it), while the white part was hardening.
That made the whole evolution about 10 seconds from getting the cooled white part out, pouring the chocolate mixture over it, then returning to the fridge.
David Yee
'Cheap powdered milk' doesn't work too well, never fully blends.
Mistake learned, will use a better brand like 'Thrive' next time.
Tastes great, even with the undissolved milk--which added a 'crunchy' texture as well, rather busy.
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