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Chocolate Burfi is perfect for the Holidays, Parties or as hostess gift! The part we love about this burfi is that it looks like you have worked really hard and spent a lot of time on this item, but, no one needs to know the truth! The fantastic presentation and yummy taste…get ready to amaze yourself!
Prep Time: 5 min
Cook Time: 10 min
Setting Time: 2-4 hours
Makes: approx. 30 pcs.
Ingredients:
Instant Dry Milk (Milk Powder) – 5 cups (approx 365 gm)
Heavy Whipping Cream – 1 pint / 473 ml
Powdered Sugar – 1.25 cup (approx 150 gm)
Chocolate Chips – 1/2 cup
Unsweetened Cocoa Powder – 1 tsp
Method:
1. In a deep microwave-safe bowl, mix the following: Instant Dry Milk, Powdered Sugar and Heavy Whipping Cream.
2. Mix very well.
3. Cook in the Microwave for a minute at a time, taking it out everytime and mixing it very well.
4. Ours cooked for 8 minutes.
5. Every microwave is different, look for the mixture fluffing and folding in. Keep and eye on it and make sure it does not spill over. Stop cooking once the mixture is folding in.
6. Mix again and pour 3/4th of the mixture onto a greased (or lines with wax paper) baking pan or thali.
7. Spred and level out the mixture.
8. To the balance of the mixture in the bowl, add in the Cocoa Powder and Chocolate Chips while it’s still hot.
9. Mix till all the powder is mixed in and the Chips have melted.
10. Pour the balance of the mixture to form a top layer.
11. If you want to make swirls, use a butter knife and gently bring the white part of the mixture up to form swirls.
12. Allow the Burfi to set and solidify in the refrigerator (min 2 hrs).
13. Cut into desired shape.
14. Store in the refrigerator and serve at room temperature.
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October 15th, 2009 at 1:30 pm
This recipe looks absolutely wonderful. I was wondering what I can take to my cousins house after they gave me so much Diwali food, but I think this will be a wonderful gift for them.
What size baking tray did you use? In the video it looks really small. Speaking of video, your videos recently seem much clearer visually…..good job.
Thank and Happy Diwali to both of you and your families.
[Reply]
anuja Reply:
October 15th, 2009 at 9:43 pm
Hi Pinal,
We used a pan that was about 7″ X 9″ and it made about 25-30 average size pcs.
Regarding the videos, we are so glad people are noticing that…thank you!
As always, thanks for your support and we wish you and your family all the best for the season as well.
Anuja & Hetal
[Reply]
Pinal Reply:
October 20th, 2009 at 2:27 pm
I made this burfi over the weekend and it was simply delicious. The burfi looked store bought and guests were amazed.
Only thing I will say is that when making the first layer, burfi would not solidify so the chocolate layer went right thru the center. I would recommend that after your first layer is done, freeze it for a little while. You can warm up the remaining mixture and add the chocolate and cocoa powder once you’re ready for the second layer. After you’re done, I recommend putting it in the freeze for few hours for easier cutting.
Over all, excellent recipe, great taste and presentation!
[Reply]
maryam Reply:
September 4th, 2010 at 9:04 pm
what if u dont have a microwave can we heat it on stove and how?
[Reply]
hetal Reply:
September 7th, 2010 at 1:55 am
Hi Maryam,
Though we have never tried it, we think it is possible to make this on the stove-top. Our suggestions would be to use a heavy bottomed pan and make sure you keep stirring it and please stay close it it!
[Reply]
October 15th, 2009 at 1:40 pm
Dear Hetal & Anuja,
Love your chocolate Burfi receipe. Thank you for such a easy & yaummy receipe.
I would like to request a receipe for Kala Jamun, If possible.
Thank you,
Priti Patel
Atlanta,GA
[Reply]
anuja Reply:
October 15th, 2009 at 10:03 pm
Hi Priti,
We will put it on our list!
Have a sweet Diwali!:)
[Reply]
October 15th, 2009 at 3:32 pm
hi Hetal & Anuja
yummy choclate burfi.Thanx for such a mouth wondering receipe for choclate lovers.thank u so much.
Happy Diwali to both of u and ur family members.
[Reply]
anuja Reply:
October 15th, 2009 at 10:03 pm
Thank you for the wishes and we wish you the best as well!
Anuja & Hetal
[Reply]
October 15th, 2009 at 5:22 pm
Hi Hetal & Anuja,
Yummy receipe! Can’t wait to make it however had one question, How do you solidify this burfi – just leave it at room temperature or do we have to refrigerate and then cut in desired shape?
Thanks
Namrata
[Reply]
anuja Reply:
October 15th, 2009 at 10:02 pm
Hi Namrata,
If you live in a cold place, it’ll solidify on the counter but we are always in a rush…so just put it in the frige for a couple of hours and it’s ready to cut!
Happy Diwali!
[Reply]
Namrata Reply:
October 16th, 2009 at 12:45 am
Thanks! Have a “flavorful” Diwali:-)
[Reply]
October 15th, 2009 at 6:18 pm
Hi
My mum loved your recipe and shes eager to try it out.
She was just concerned about one thing which is:
Instead of chocolate chips can you making chocolate (cooking chocolate) and break them into peices for the chocolate topping?
Thanks
Waiting for a speedy reply or my mum will burst with excitement
[Reply]
anuja Reply:
October 15th, 2009 at 10:00 pm
Hi Haj,
Cooking Chocolate and chocolate chips are the same thing, just different shapes! Just break or cut up chocolate and use it!
Enjoy!
[Reply]
October 15th, 2009 at 9:20 pm
[...] Thu 15 Oct 2009 Chocolate Burfi How-to Video Posted by anuja under Videos [3] Comments [PRINT RECIPE] Subscribe in a readerChocolate Burfi is perfect for the Holidays, Parties or as hostess gift! The part we love about this burfi is that it looks like you have worked really hard and spent a lot of time on this item, but, no one needs to know the truth! The fantastic presentation and yummy taste…get ready to amaze yourself! Detailed Recipe for Chocolate Burfi. [...]
October 15th, 2009 at 9:26 pm
Hetal di,
Can i make it without chocolate? I mean…just white burfi or add some food colour to make different colours ?
Do u think it will taste good?
Priya
[Reply]
anuja Reply:
October 15th, 2009 at 9:51 pm
Yes, you can. It tastes wonderful. You can also make the whole burfi with chocolate.
[Reply]
Priya Reply:
October 15th, 2009 at 10:10 pm
Okay didi…ill try plain ones today..
Thanks for ur prompt reply!!
[Reply]
October 15th, 2009 at 9:37 pm
Di,
Ek aur doubt. my Microwave says input 1800 W and output as 1000 W..
Its a whirpool micrwave..
Is yours the same power?
[Reply]
anuja Reply:
October 15th, 2009 at 9:53 pm
Hi Priya,
Ours is 1.55 Kw. But we did mention what you should look for as an indication to see when it is done. It needs to fluff up and fold it or cave in. At that point, stop cooking.
Hope that helps and Happy Diwali!
[Reply]
Priya Reply:
October 15th, 2009 at 10:09 pm
Ya Anuja di…i noticed that when u stressed on the consitency. Just asked to get a easy way out.
I will have to put a chair and see it
Thanks didi for your lovely recipies……. they are totally awesome!!
And happy diwali to u too!! Diwali ki hardik Shubh kamnayen.
[Reply]
October 15th, 2009 at 10:12 pm
Oh..God…i totally forgot to mention. The sound quality and the visual quality is awesome.
Definetly got to mention it. I really respect u since u take our suggestions seriously and work on it. Thats so sweet of u…
[Reply]
October 15th, 2009 at 10:31 pm
Hi Hetal and Anuja
WISH YOU BOTH AND YOUR FAMILIES A VERY HAPPY DEEPAVALLI.
Fantastic receipe. Looks yummy, can’t waint to make them.
Sujatha.
[Reply]
anuja Reply:
October 16th, 2009 at 12:45 am
Thank you for the wishes and we wish you the best as well!
Anuja & Hetal
[Reply]
October 15th, 2009 at 11:45 pm
U guys r amazing…i am posting this message for the first time but i am ur regular visitor….i am fan of this website…thanks very much..u r the savior for persons like me who knows nothing about cooking and yet can make the first class cuisines…
keep posting,
hetvi
[Reply]
October 15th, 2009 at 11:53 pm
and yes…i forgot to mention….i did try this recipe and believe me..its superbly delicious, yummy….when i quitely put the piece on my hubby’s dinner plate…he ate that and afterwards asked…hmm u mom sent this from india…..Di’nt she?….i was like…no i amde that…and i cant explain the expression on his face…..he was shocked…thanks to u both for that wonderful expression of appreciation on my hubby’s face…
A very Happy Diwali and a Very prosperous new year to u both and ur families…
God bless..
Hetvi
[Reply]
anuja Reply:
October 16th, 2009 at 12:45 am
Thank you for the wishes and we wish you the best as well!
Anuja & Hetal
[Reply]
October 16th, 2009 at 2:37 am
hi hetal and anuja,
thanks for the wonderful recepi. will surely try t out. wish you happy diwali for both of you and ur familes.
thanks
vani.
[Reply]
anuja Reply:
October 16th, 2009 at 1:18 pm
Hi Vani,
Thank you for the wishes and we wish you the best for the seaseon as well!
Anuja & Hetal
[Reply]
October 16th, 2009 at 4:43 am
Hi
lovely recipe…..cant wait to try it….
“wishing U BOTH N UR FAMILY HAPPY, COLOR FULL, LIGHTFUL, YUMMY, CHOCOLATY……………. DIWALI”
n “HETAL WISHING U A HAPPY N PROSPEROUS NEW YEAR….. bahu badhi sweets khao…….dont worry abt diet…..lolz
thanks for recipe
niky patel
[Reply]
October 16th, 2009 at 9:01 am
can we heat the mixture on slow heat in anonstickpan?the cmbination of milkpdr and cream seems to be agood substitute of khoya/mawa.HAPPY DIWALI!
[Reply]
anuja Reply:
October 16th, 2009 at 1:17 pm
Hi Alka,
Yes, you can! But stay close to it bacause it tends to burn really fast and make sure you keep stirring!
Happy Diwali!
[Reply]
ARTI Reply:
December 26th, 2009 at 11:38 am
HI ANUJA PLZ TELL ME IS IT POSSIBLE TO USE STOVE INSTEAD OF MICROWAVE.PLS REPLY SOON
[Reply]
anuja Reply:
December 26th, 2009 at 7:56 pm
Hi Arti,
Though we have never tried it but think it is possible to make this on the stove-top. Our suggestions would be to use a heavy bottomed pan and make sure you keep stirring it and please stay close it it!
October 16th, 2009 at 1:36 pm
Hi Anuja & Hetal,
I usally make 5 traditional Diwali sweets like ladoo,karanjia,shankerpale etc.I’m a chocolate lover,so this recipe really excited me.I haven’t tried it yet because I have a question.Is powdered sugar same as castor sugar?
I really love your improved video.Audio & video is of better quality now.
Thank you so much for sharing such wonderful yet easy & practical recipes.God bless you both.
I wish you both & your families a very happy diwali
Sincere fan,
Shakuntala
[Reply]
Yachna Reply:
March 4th, 2010 at 6:23 am
Yes Shakuntala, powdered sugar is the same as castor sugar. You can grind the sugar in a mixer or buy castor sugar from the market itself.
[Reply]
October 16th, 2009 at 2:47 pm
Hi Hetal and Anuja
That was so superb. Wow .. and its sooooo easy …
I loved the way you made the swirls. Am going to try that soon.
Also your video quality is really nice and bright.
Happy Diwali to both of you and your families.
Bye.
[Reply]
October 16th, 2009 at 2:54 pm
Hi Anuja, Hetal
I got “Mava” powder from the Indian store. Can it be used in the same way as milk powder in this recipe?
Thanks again for sharing these yummy recipes
Shivani
[Reply]
anuja Reply:
October 16th, 2009 at 11:23 pm
Hi Shivani,
Mava is full fat and we use non-fat milk powder and in some of the previos recipes where some viewrs tried to switch, it did not work. We, ourselves have never done that so really don’t know what advice to give you.
If you do decide to do that, pl. do let us know the outcome.
Sorry, for not being much help!
[Reply]
Shivani Reply:
October 18th, 2009 at 9:24 pm
Hi Anuja,
I did try out your gulab jamun recipe with Mava instead of milk powder and they turned out to be perfect!
Will definitely let you know when I make the chocolate burfi
Thanks,
Shivani
[Reply]
anuja Reply:
October 20th, 2009 at 4:20 am
Thanks for the update!
October 16th, 2009 at 3:48 pm
Hi Anuja n Hetal,
i want to make this barfi today for diwali but i dont have whipping cream, can i use milk instead or i can make rabdi of milk…? please please answer quickly so that i can start, i will really appreciate.
thanks a lot,
sonal
[Reply]
anuja Reply:
October 16th, 2009 at 11:25 pm
Hi Sonal,
Heavy Whipping Cream is the fat from the milk and Rabdi is milk boiled down…they are 2 different products. In all honesty, we have never tried and don’t know if it will work!
If you do decide to do that, pl. do let us know the outcome.It will be very helpful to us and our viewers.
[Reply]
October 16th, 2009 at 8:29 pm
Hi Anuja and Hetal,
Since Diwali is on the corner,i was trying to make your ras malai recipe but am confused can saffron be excluded from the dish or can we use mccormick spanish saffron.
Please please help me to prepare my favorite dish.
[Reply]
anuja Reply:
October 16th, 2009 at 11:26 pm
Hi Seena,
Spanish Saffron will work just as well.
Enjoy!
[Reply]
October 16th, 2009 at 9:48 pm
Anuja di,
Sorry for filling ur page with my comments & queries.
yest i went and got all ingredients. I just had milk powder. And i presumed that u use the measuring cups that are available in US stores. i have those from dollar store. And i took 5 cups of 1 cup measurent cup…i mean that i used that which reads 1 cup..235 ml. So, i took 5 of that and for sugar, i took 1 cup + 1/4 cup measurement.
Im so upset.
And need i mention abt the outcome? I better not..
And ya..i did see those gms measurements next to cups in ur video /text after i kept it in fridge.
Can u advise me which cups i can use?
Thanks,
Priya
[Reply]
anuja Reply:
October 16th, 2009 at 11:29 pm
Hi Priya,
We use the 8oz cup measure.
Can you clarify what happened to the burfi? It is very hard for us to guess and then give you a feedback!
[Reply]
Priya Reply:
October 26th, 2009 at 5:12 pm
Anuja didi,
I really dont know what to tell about the consistency of the mixture…didi. It did take more than 8 mins though..it looks granulated though and i never achieved that pouring consistency like yours when u poured it out of the MW for it to set.
Didi, have u seen those measuring cups in dollar store? Those in the kitchen section..under those laddles. In that..i took 1 cup measure cup and took 5 cups of that…i mean…5 times i put it in my milk powder packet and took the milk powder. Do u think im okay or am i making a wrong measurement?
[Reply]
RKB Reply:
October 30th, 2009 at 4:41 pm
Hi Priya and Anuja,
So in retrospect, 4 cups of milk powder (which would have made it closer to 360 grams) would’ve been perfect.
I think similar thing happened to me. I used 5 cups (8 oz cup size) non-fat milk powder (Brand:White rose) and 1 pint heavy cream. The problem is 5 cups did not equal to 365 gm(which you mentioned in your recipe), it was ~450 grams (I used 5 small packets of milk powder, each ~90 grams). And the consistency, as Priya mentions, was quite thick, and it did not flow at all. It never quite rose and folded in. It was more like a loose dough. And it was getting drier with every extra minute in the microwave, so I still went ahead and set it to cool. And thankfully the barfis are not too bad, just extra flaky. Maybe not good enough to gift, but good enough to eat.
Anyway, thanks for quick and easy the recipe!
[Reply]
Priya Reply:
November 2nd, 2009 at 10:02 pm
hey RKB,
5 cups were no way equaling 365 gms.
i was also trying to tell them the same thing.
Okay..ill try some time with 4 cups of milk powder and let u know.
October 17th, 2009 at 12:01 pm
hiiii hetal and anuja… happy diwali,ur all recepies are 2 gud nd different,can u plz make fruit cream
[Reply]
October 17th, 2009 at 10:44 pm
Your recipes are easy to follow and they turn out good. I am going to try this recipe for Diwali.
However, one suggestion- sound on the video are low even if I have it on high. Both of you need to speak a little louder. Thanks.
JB
[Reply]
October 18th, 2009 at 11:31 am
hi hetal&Anuja
nice to c ur recipi..want to try it out …..last time i made peda but my microwave ur microwave s different it wen flop!!!!!!!!!!!!!!!!
we r living n dubai may be there s difference in the microwave anyway i ll chk this ….
HAPPY HOLIDAYS TO BOTH OF U
[Reply]
October 19th, 2009 at 9:39 am
Hello Hetal And Anuja,
A very Happy Diwali and Prosperous New Year For both of you.
Wonderfull recipe..I just loved it.For diwali i prepared Pedas and belive me my friend loved it soo much.. peda is my hubby’s favuorite dish now.I prepared it so many times and it stayed all time hit in my house..Thanks for such a gr8 recipe and simple as well..
I saw this recipe after diwali, but definately i will try it in near future..
Thanks again:)
[Reply]
October 19th, 2009 at 3:17 pm
Hi Hetal and Anuja,
First of all HAPPY NEW YEAR AND HAPPY DIWALI..the sound and the video quality is much better then before..I tried the cho. Barfi and it came out very tasty although i had to put mixture in microwave for 11 mins.. also my burfis has granules that you can see, i dosen’t look that creamy and smooth the way it shows in ur video..can you plz. advise where did i go wrong?? again taste wise it was fantastic but it was hard to cut since it was little sogi in beginging and then it has lots ofvery tiny chunks in white part of burfi..also if you can add easy recipe for thick and hard SHRIKHAND just like in India i will appriciate it..thank you tc
[Reply]
anuja Reply:
October 20th, 2009 at 3:08 pm
Hi Jigna,
The only thing that we can think of is that different brands of milk powder may react differently. We used Kroger brand.
We are glad you enjoyed it!
Will put Shrikhand on our list!
[Reply]
October 19th, 2009 at 4:38 pm
ur website is simply amazing and u both r too gud. I love all ur recipies.going to try chocolate barfi..fingers crossed. Cud u pls post the recipe for kalakand.dnt want to search any other website..
[Reply]
Harjeet Reply:
January 20th, 2010 at 9:42 pm
hi alpana…
here r 2 kalakand recipes for u( sorry i dont have the traditional one)…
1) steamed kalakand-
paneer(preferably from cow’s milk) – 1/2 cup
milk powder – 1 cup
powdered sugar – 1/2 cup
yogurt(shoudnt be sour) – 2tbsp
ghee – 1tsp
cardomom powder – 1tsp
kewra essence – 4-5 drops
mix together all the ingredients in a bowl to obtain a dropping consistency. grease a plate with ghee and pour this mixture onto it. place the plate in a pressure cooker (dont forget to remove the pressure.ie. whistle) and steam cook for about 12-15 mins over low heat. remove it and allow to cool…cur into desired shape…garnish with dry fruits…n serve..
2) microwave
milk pwdr – 9 tbsp
curd – 2 tbsp
ghee – 4 tbsp
condensed milk – 150 ml
elaichi powder – 1/4 tsp (garnishing)
pista powder(optional)- for garnishing..
mix everything together (except elaichi n pista powder)…mix all well…
m/w for 2 mins….take out…mix well again…
m/w for another 2 mins…take out…mix again…
lastly microwave for 1 min…mix well…pour in a greased thali…leave in refrigerator to set…cut in desired shape…
cheers…
harjeet
[Reply]
October 20th, 2009 at 1:24 am
Hey Anuja:
For the dry milk powder, did u mean 40 oz(considering 1 cup = 8 oz). If that is the case, then it will be more than 365gms isnt it? because a 12 oz pack is coming to 340gms.
please let me know.
Thanks..
[Reply]
anuja Reply:
October 20th, 2009 at 4:14 am
Hi Madhu,
When we say 5 cups, it’s volume and not weight. We do that because we know a lot of people do not have weighing scales at home.
So you need 40 oz of milk powder in volume and what is written on the box is by weight.
Hope that clears any doubt!
[Reply]
Madhu Reply:
October 20th, 2009 at 1:26 pm
yes it does..thank u soo much Anuja:)
[Reply]
RKB Reply:
October 30th, 2009 at 4:47 pm
But see, all milk powder brands are not the same in density. For me (Brand: White Rose) 5 cups by volume came to 450 grams in weight. So 4 cups would’ve been closer to 365 grams.
The barfi was still edible so thanks anyway for your simple and superquick recipe!
[Reply]
hetal Reply:
November 3rd, 2009 at 10:03 pm
Hi RKB,
Thanks for pointing out that different brands of milk powder may weigh different. We always use the same one so were not aware of this.
October 20th, 2009 at 9:35 pm
How long does the burfi stay good in the fridge?
[Reply]
anuja Reply:
October 21st, 2009 at 2:33 am
Hi Shital,
This burfi stays good in the fridge for about a week. It is a milk product and you probably don’t want to keep it longer than that.
[Reply]
October 23rd, 2009 at 11:53 pm
Is powdered sugar is same as confectioners sugar
[Reply]
hetal Reply:
October 24th, 2009 at 12:17 am
Yes
[Reply]
October 24th, 2009 at 10:41 am
Hi im asking you another question
My mum has bought all the recipes need except heavy whipped cream
We did go to the supermarket but have not seen heavy whipped cream.
They are only whipped cream and it is not in a carton
Will that do?
Btw thanks for answering my chocolate chip question
[Reply]
hetal Reply:
October 28th, 2009 at 3:21 am
Hi Haj,
You need heavy whipping cream, not whipped cream. Not sure where you live, but our local grocery store carries the cardboard cartons of heavy whipping cream (in the liquid form) in the dairy case (with milk, half and half, etc). Hope you can find it.
[Reply]
October 28th, 2009 at 3:48 am
Hey Hetalbhen,
This recipe was a hit!!!! I made two batches in the last 5 days! Only thing I would suggest is to make sure you let it chill in the fridge for a 5 to 6 hours to make sure it is firm when you cutup pieces! (Major brownie points with the aunts this weekend =0)
[Reply]
Shital Reply:
October 28th, 2009 at 3:49 am
And of course I marketed your website!! Keep up the great job!!
[Reply]
hetal Reply:
November 3rd, 2009 at 6:29 pm
Hi Shital,
Awesome! Glad everyone enjoyed the recipe. Thanks for all of your support. Love to the kiddos.
[Reply]
October 28th, 2009 at 12:26 pm
I am going to try as it looks really yummy! Can i use low fat cream and low fat skim milk powder instead to cut the fat and calories? Would the results be the same? I am planning to do in a couple of days but i need to know before i buy the ingredients.
Thanks
[Reply]
hetal Reply:
November 3rd, 2009 at 6:33 pm
Hi Romina,
The milk powder we used is a non-fat version. We have not tried the low fat cream so cannot give you an accurate answer. Sorry.
[Reply]
October 28th, 2009 at 5:31 pm
I tried this burfi and it was delicious. thanks a lot for the great recipe!
[Reply]
October 30th, 2009 at 2:02 pm
Hi Hetal & Anuja,
Thank you so much for this wonderful recipe.Just wanted to know about the chocolate chips you have used is it sweet or bitter ?
[Reply]
hetal Reply:
November 3rd, 2009 at 6:30 pm
Hi Soumya,
We used sweet choc chips.
[Reply]
October 31st, 2009 at 4:44 pm
Hi hetal And Anuja
Sorry for keep asking you questions
I once again went to aldi to check for Heavy whiiping cream
The store does not seem it i have also checked various other stores and dont seem to find it
Please can you tell me if there is a subsitute as we all love chocolate burfi adn would like to take it to our journey
Please can you answer
Thanks ur doing a fab job
[Reply]
Haj Reply:
November 3rd, 2009 at 1:15 pm
Please can you answer?
[Reply]
Anonymous Reply:
November 11th, 2009 at 3:01 pm
You will definitely find in Giant as they have Giant Brand Heavy Whipping cream and also giant brand non-fat instant dry milk powder.
[Reply]
hetal Reply:
November 3rd, 2009 at 6:31 pm
Hi Haj,
The heavy whipping cream can be found in the dairy case – next to Half and Half, milk, soymilk, etc. Walmart definitely carries it.
[Reply]
Haj Reply:
November 3rd, 2009 at 8:01 pm
Ok thanks ill try looking but anyway for know do you have something else that i can use instead of that?
[Reply]
Yachna Reply:
March 4th, 2010 at 5:23 am
Hey Haj,
You can use any cream probably I know that as I used Amul Fresh Cream, and the burfi turned out as wonderful and edible it should be.
November 1st, 2009 at 3:44 pm
Girls,
Thanks for wonderful service you are doing for free.
I tried your resmalai with home made paneer. It tured out really awesome.
Can you show us how to make SOFT rasmalai using cottage cheese or ricotta cheese? I tried rasmalai using these cheese. It tured out either hard or rubbery.
Thanks
[Reply]
November 5th, 2009 at 3:37 pm
Hi Anuja & Hetal,
I tried making the burfi yesterday but IT WAS A DISASTER ! I was soooooooooo upset….I wish I could get the kind of consistency your showing in the video. My measurements were all exactly the same as yours. I used 5 cups of instant skim milk powder and 473 ml of heavy whipping cream. My measuring cup is the one that I bought from Walmart…ok..this was my result….
((…plz tell me what went wrong….but only good thing was that …the taste was awesome..:)
1. I didn’t at all get the pouring consitency like yours…
2. By every minute in the microwave my mixture was getting thicker & thicker
3. As you suggested the mixture did not fluff up and fold in
[Reply]
anuja Reply:
November 5th, 2009 at 10:07 pm
Hi Vrinda,
Sorry to hear about your disaster:(
We guess that either the Instant Dry milk is different and that is causing issues or that the microwave is cooking at a different temperature…
We have used the Walmart brand of Dry Milk and Whipping cream, you can try that next time and atleast we will know that those are not the problem areas.
Let us know the feedback once you give it another shot! Hopefully we will find a solution!
[Reply]
Yachna Reply:
March 4th, 2010 at 6:15 am
Hi Vrinda,
When it gets too liquidized just add some more milk powder.
Hope this helps.
[Reply]
November 7th, 2009 at 9:30 pm
[...] Via [...]
November 11th, 2009 at 3:04 pm
Hi Hetal & Anuja,
Tried this one and it came out very good although i had to put it in the MW for 11 mins and it was a little granulated but it was good and i had some silve foil i got from india which i put on top of it and the result was just amazing!
Thanks a lot for all your fabulous recipes. also tried your kadhai chicken and it was also very good.
Bye
Amita
[Reply]
November 18th, 2009 at 5:38 pm
hi hetal and anuja,
as i write this comment i am sitting waiting for the choco burfi to cool and set…..i just wish it comes out awesome……i followed ur instructions to the T….but i used 4 cups istead of 5 and i think it shud work coz if i ahd sued 5 cups then the whole stuff wud have become real dry….i thot lemme first try 4 cups and then add the 5th if the batter is kinda loose but it turned out fine….i will let you know how it turned out
[Reply]
November 20th, 2009 at 6:22 pm
awesome chocolate burfi…thanks a lot for the recipe…its a huge hit…my hubby hogged on the burfis…so did my friends…they loved it
[Reply]
November 22nd, 2009 at 11:48 pm
hi, thx 4the asowme recepie…got a question can u use normal milk instead of heavy wipping??
[Reply]
hetal Reply:
November 23rd, 2009 at 3:14 pm
You will not get the same consistency with regular milk.
[Reply]
December 10th, 2009 at 3:31 am
Hi Hetal and Anuja,
The burfis came out AWESOME! I used Walmart brand milk powder and heavy whipping cream. Didn’t do the chocolate version. The first batch I did, I added lime green coloring.
For the second batch, which I did a day later, I very absent-mindedly added regular granulated sugar (not very big granules) instead, but also added rose essence and pink coloring. the pieces actually were so easy to cut!
I have frozen them for use in a week’s time. Hopefully they’s retain the texture/taste after thawing…
Thanks again!
Savitha
[Reply]
December 17th, 2009 at 3:21 am
Did you use unsweetened chocolate or semi-sweet? Is the cream 35%M.F.? The one I have says 35%M.F whipping cream in a carton. Should I use the powder milk by cups or weight, i have read some problems with that.thank you,
[Reply]
Yachna Reply:
March 4th, 2010 at 6:17 am
Hi
Anuja and Hetal didi probably used semi-sweet choco chunks and you can use any cream but if the consistency isn’t thick, you can add milk powder more.
[Reply]
December 17th, 2009 at 2:15 pm
Hi Hetal, Anuja,
I had your chocolate burfi at a friend’s place and loved it. She referred me to your website and I enjoyed watching the video as well. I tried making your recipe with half the quantities, but I didn’t get the exact same result as my friend’s. It was flaky and not easy to cut, but the taste was good. Will try once more with the exact amount of ingredients. My question for you is, my husband does not like chocolate, so I’d like to make it in some other flavor, do you recommend any other layer than chocolate. Can I add mango puree to it? or ground pistachios, or any other flavors. Waiting for your suggestion. Thank you…the recipes are awesome. Our whole family enjoys watching your videos, especially my 6 year old daughter who finds it quite entertaining and says its better than Food Network!
Waiting for your reply. Thanks again.
[Reply]
December 19th, 2009 at 7:41 pm
Love this recipe. And its super easy to make. I made it for the holidys and everyone loved it.
Thanks you guys. Keep up the good work.
[Reply]
December 30th, 2009 at 4:11 pm
Hi Anju and Hetal,
First time to comment here. You have an awesome website. I tried the chocolate burfi last night and it came out very good. Initially, I was kind of doubtful to try it as a few of your readers had some trouble in getting the final output. However, I trusted your instructions and followed it exactly. The final product turned out exactly like yours. I will be serving this for my New Year eve party. Will keep you posted on the feeback my friends would give.
Thanks again for the wonderful recipe. I would highly recommend this to anyone.
[Reply]
February 5th, 2010 at 6:11 pm
Hi hetal and anuja
How r u…..ya pls do lot of icecream varities childrens r more fond of icecream i do mango ice cream as show but pls do more of ice creams varities so that we can learn thank u………..
[Reply]
February 7th, 2010 at 4:33 am
I made this for my kids and they love it
Thank you very much for great ideas.
[Reply]
February 12th, 2010 at 10:37 am
Hi Hetal/Anuja,
I tried this chocolate burfi today and it was so awesome. It is by far one of the simplest recipes that I have seen for making a sweet. Thanks a lot for this one.
I have been following your site for a while and your presentation style rocks.
Keep up the great work.
Cheers,
Suchitra
[Reply]
March 8th, 2010 at 11:13 pm
what kind of chocolate did you use?
i saw you live in frisco i live in murphy that is so cool
i love to bake and i am only 13
love your show on youtube keep up the good food
[Reply]
hetal Reply:
March 9th, 2010 at 3:00 am
We used chocolate chunks but you can also use plain chocolate chips as well. Love to see young people learning to cook. Keep it up!
[Reply]
March 23rd, 2010 at 3:26 am
hi, i was wondering if you can use nesquick chocolate powder for this recipie.
– thanks
[Reply]
hetal Reply:
March 24th, 2010 at 3:01 pm
You can use the nesquick as a substitute for the cocoa powder but if you use if to substitute the chocolate chips, the batter will dry out. You may be able to use chocolate syrup. If you try it, please let us know how it works. Thanks.
[Reply]
Anonymous Reply:
March 26th, 2010 at 2:29 am
ok thanks. i will certainly inform you when i do this recpie.
– thanks
[Reply]
March 27th, 2010 at 6:38 pm
I was just wondering, if you were to omit the chocolate altogether, would it make just plain burfi like the kind you buy at the mithai shop?
[Reply]
anuja Reply:
March 27th, 2010 at 9:02 pm
Hi Maria,
Yes, you can altogether omit the chocolate and it still tastes awesome.
[Reply]
April 10th, 2010 at 2:24 pm
hi hetal & anuja,
this is an excellent website…the burfi looks great !!! i tried it …n it came out excellent..
can u plz upload recipe for home made chocolates…plzz….
[Reply]
April 15th, 2010 at 4:40 pm
hi…
Plzzz..plzz..plzz upload recipe for home made chocolates..which we can prepare in different moulds..plzz.
I will be very thankful to u…
[Reply]
April 24th, 2010 at 4:59 pm
hi
Hetal&Anuja
I make chocolate burfi but somehow it come out dry.so whippingcream has to be heavy whippingcream.and milk power is 5cup is ok?can u please answer me
[Reply]
May 8th, 2010 at 6:02 pm
Can this burfi be made with splenda sweetener? If yes, then what is the quantity used in the recipe?
[Reply]
hetal Reply:
May 10th, 2010 at 2:35 pm
Hi Preeti,
We have not tried Splenda in this recipe, but if you buy the granulated Splenda, it works just like sugar (same quantity). You may want to try it out on a small batch just in case
.
[Reply]
Preeti Reply:
May 14th, 2010 at 5:58 pm
Thanks for the reply….The kitchen looks beautiful and clean. Neat work!
[Reply]
June 9th, 2010 at 8:16 pm
Hi Hetal and Anuja,
I have just prepared this recipe and am waiting for it to cool. I have used the Walmart brand instant non fat dry milk powder and heavy whipping cream. The mixture only went thicker and thicker and it still had granules until I managed to set it in the tray.
I tried your Peda recipe, I was not satisfied with the consistency seeing the granules. But, somehow when it was rolled into balls and allowed to sit, it kinda worked. In this case I am not sure.
Is it a good advice to keep extra heavy whipping cream handy(instead of just 1 pint box) and if such a consistency issue occurs, can we add little more heavy whipping cream and microwave to get the consistency??
[Reply]
anuja Reply:
June 12th, 2010 at 7:22 pm
Hi Subbu,
We are sure that the Burfi came out well and is all over by now
[Reply]
June 20th, 2010 at 1:19 am
Hi Hetal and Anuja,
I mad this burfi .it is very sticky and soft .it nod drying up.Whn i cutting into pieces its very soft.Tast is good but its not a burfi .It kind of halwa came out for m.Why happend this?Can u tell me.
[Reply]
anuja Reply:
June 23rd, 2010 at 9:14 pm
Hi Divya,
Assuming you followed the recipe and the right amount of ingredients, it sounds like the microwave wattage is different. Next time try cooking a little longer and allow the mixture to dehydrate a little bit more
[Reply]
July 19th, 2010 at 5:01 am
Hi
Can I use thickened cream for this.. I could not get heavy whipping cream in my grocery store….
[Reply]
July 19th, 2010 at 5:02 am
hey , is it correct that heavy whipping cream in US is same as Thickened cream available in australia!!
[Reply]
anuja Reply:
July 19th, 2010 at 7:21 pm
Hi Lavi,
Yes, it should be the same.
[Reply]
August 16th, 2010 at 9:35 pm
Hi anuja and hetal,
since diwali is coming close could you please give us some more easy to make sweets.
[Reply]
August 16th, 2010 at 9:37 pm
Hi anuj and hetal,
for the choc burfi can I use the icing sugar I think that has corn starch as u mentioned and is the whipping cream same as thickened cream
[Reply]
anuja Reply:
August 17th, 2010 at 5:06 pm
Hi Sangita,
Icing Sugar is the same as Powdered Sugar or Confectioners Sugar, so you can use it. Also, right again about “thickened Cream”, it is the same as Heavy Whipping Cream.
[Reply]
September 18th, 2010 at 4:11 pm
Hi Anuja and Hetal:
Love your recipes they come out so perfect. I think i messed up on something in this recipe thou, My burfi isnt setting at all, it tastes yummy but its become a soft paste thats refusing to harden.
Please suggest a way I can use this burfi without wasting it.
Thanks
[Reply]
hetal Reply:
September 21st, 2010 at 3:33 am
Hi Kate,
Maybe you need to cook it longer. Sometimes microwaves have different wattage so the time doesn’t always work out the same. You can probably freeze your burfi for a bit to harden it before cutting.
[Reply]
October 6th, 2010 at 12:50 pm
hi..this looks fabulous..but can u tell me something that after refrigerating the recipe in what way should i want 2 preserve it? (i.e)in refrigerator or as usual in air tight box in room temperature and what is the life time of this recipe?…advice plz….
[Reply]
hetal Reply:
October 12th, 2010 at 3:28 pm
Hi Meena,
You should store anything that is made with dairy products in the refrigerator in an air tight container (even a ziploc bag will work). The burfi will stay fresh for about 2 weeks.
[Reply]
October 21st, 2010 at 6:25 pm
I don’t like the type of whipping cream sold in Mauritius…Instead of using Heavy Whipping Cream and cooking semi-sweet chocolate…Can I make 2 layered burfi in this way as mentioned below??
Ingredients for the vanilla layer:
3 cups whole & full-fat milk powder
1 cup sweetened condensed milk
1 ½ tsp vanilla extract
Ingredients for the cocoa layer:
3 cups whole & full-fat milk powder
1 cup sweetened condensed milk
1 ½ tsp unsweetened cocoa powder
Method:
1. For the vanilla layer combine the vanilla extract with the condensed milk. In a microwave-proof mix the condensed milk with the milk powder and microwave on high power for one minute at a time for four minutes. Remove from the microwave in between these one minute intervals and stir.
2. Grease a 6X8 metal tray or thali with little of clarified butter.
3. Press the vanilla layer into the metal tray with the back of a spoon, making sure it’s even all over. Set aside and allow to cool.
4. For the cocoa layer combine the milk powder, condensed milk and cocoa powder in a microwave-proof dish. Repeat the microwave process as in step one, but for three minutes this time. Stir at one minute intervals so it doesn’t burn.
5. Place the cocoa mixture on top of the vanilla layer and press in tightly and evenly. Set aside and allow to cool. When the burfi has set, cut it into pieces with a sharp knife.
Is this fictional recipe of mine correct? Is the proportion/quantity of each ingredient right?? Should I try this recipe as typed by me above? Please help me…Divali season is near…Please help me how to make burfi using two main ingredients that is, full-fat milk powder and full-fat condensed milk…
[Reply]
October 21st, 2010 at 6:30 pm
Sorry…
I forgot to say both of you Hetal and Ahuja “Hi”…
Hi, Hetal…
Hi, Ahuja…
I badly need your help…
I don’t like the type of whipping cream sold in Mauritius…Instead of using Heavy Whipping Cream and cooking semi-sweet chocolate…Can I make 2 layered burfi in this way as mentioned below??
Ingredients for the vanilla layer:
3 cups whole & full-fat milk powder
1 cup sweetened condensed milk
1 ½ tsp vanilla extract
Ingredients for the cocoa layer:
3 cups whole & full-fat milk powder
1 cup sweetened condensed milk
1 ½ tsp unsweetened cocoa powder
Method:
1. For the vanilla layer combine the vanilla extract with the condensed milk. In a microwave-proof mix the condensed milk with the milk powder and microwave on high power for one minute at a time for four minutes. Remove from the microwave in between these one minute intervals and stir.
2. Grease a 6X8 metal tray or thali with little of clarified butter.
3. Press the vanilla layer into the metal tray with the back of a spoon, making sure it’s even all over. Set aside and allow to cool.
4. For the cocoa layer combine the milk powder, condensed milk and cocoa powder in a microwave-proof dish. Repeat the microwave process as in step one, but for three minutes this time. Stir at one minute intervals so it doesn’t burn.
5. Place the cocoa mixture on top of the vanilla layer and press in tightly and evenly. Set aside and allow to cool. When the burfi has set, cut it into pieces with a sharp knife.
Is this fictional recipe of mine correct? Is the proportion/quantity of each ingredient right?? Should I try this recipe as typed by me above? Please help me…Divali season is near…Please help me how to make burfi using two main ingredients that is, full-fat milk powder and full-fat condensed milk…
[Reply]
hetal Reply:
October 22nd, 2010 at 3:07 pm
Wow Hrehaana! You sure are good at making “fictional” recipes
. Truthfully, even though the recipe sounds like it would work, there is no real way of knowing for sure until you try it out. Why don’t you reduce the amounts and try a “test” batch to see if it works. You can make any adjustments you need before making the big batch.
[Reply]
October 26th, 2010 at 1:30 pm
hi, i leave in Goa India.There is no heavy or for that matter whipping cream available here;can i use normal fresh cream which comes in tetra pack(amul)or is there any other substitute which is easily available.
[Reply]
hetal Reply:
October 28th, 2010 at 7:01 pm
Hi Madhura,
We’re sorry but we have not used the tetra pack fresh cream before but it should work. We suggest you try a small batch first so you don’t waste if it doesn’t come out.
[Reply]
October 29th, 2010 at 4:26 am
hi i try out this reciepe turnout good one qustion what size of bowl you are using? also if u can make video of your favourite kitchen appliances, tools, bowls pots
[Reply]
hetal Reply:
October 30th, 2010 at 7:26 pm
Hi Mini,
Sorry, our bowl does not say how big it is exactly, but you need a bowl big enough to fit all of the ingredients plus have room for it to come up a little while cooking (so that the ingredients do not over flow).
[Reply]
October 30th, 2010 at 1:06 pm
Hi Anuja and Hetal,
I have been a mute spectator of this website for quite some time now..I really enjoying watching the videos and trying them out.
I am planning to make chocolate burfi and coconut burfi this Diwali. Could you please tell me what is the shelf life of these burfis? I was wondering if I could prepare them over the weekend and have them on Friday for our Diwali party..
Once again thank you so much for all the wonderful recipes.
[Reply]
hetal Reply:
October 30th, 2010 at 7:50 pm
Hi Neha,
Both the burfis have a shelf life of at least a couple of weeks (the coconut burfi even longer). Be sure to store them in an air tight container in the refrigerator but serve them at room temperature.
[Reply]
October 30th, 2010 at 1:23 pm
Hi
I tried it and it tasted good…
but urs look dry from top, whereas mine was a bit greasy…i mean shiny…
also, it was bit sticky …unlike the pedas or sweets made from mawa actaully….
is this supposed be like that…..
I halved the ingredients and cooked for 7 minutes…stirring every minute…..
anyways , it tasted gud…
[Reply]
hetal Reply:
October 30th, 2010 at 7:48 pm
Hi Lavi,
The burfi shouldn’t be sticky. Sometimes, the cooking time in microwaves vary depending on the quantity and the power level of your microwave.
[Reply]
lavi Reply:
November 4th, 2010 at 3:29 am
So do u reckon I cooked it more??
[Reply]
November 1st, 2010 at 8:10 am
tried the burfi with freshcream it was a total disaster.God i was salivating for that burfi.
[Reply]
November 1st, 2010 at 12:48 pm
Hi guys,
I’m fairly new to your site….happened to stumble upon it and I’m pretty hooked. Now when I’m looking for a Indian recipe I check if you have it before googling it. I’ve tried some of your recipes and I love the shortcuts and convenient tips you offer. I was looking for a recipe for mango burfi and was wondering if you had one to share. Would also appreciate wholesome lunchbox recipes for adults if you have any….something that isn’t too messy to carry and can be heated in the microwave at work. I’m not a fan of cold meals.
Keep rolling out the yummy recipes!
cheers
[Reply]
November 3rd, 2010 at 9:50 pm
Hi Hetal and Anuja, i want to try this burfi for the diwali party we are having this weekend. I am confused reading all the comments about the measurement of milk powder. Can you please let me know if i need to buy a 40 0z packet of milk powder or 365 gms of milk powder? If i buy the one that says 365 gms, is it equal to 5 cup measurement that you have mentioned? Or please tell me exactly how many cups of milk powder to use in a US standard measuring cup. (1 cup=8 oz measuring cup).
Please answer my question soon.
[Reply]
November 4th, 2010 at 4:59 pm
Thanks Hetal and Anuja. Wonderful recipe. Extremely easy to prepare and outcome was excellent. This is my first successful Indian burfi. Tip for first timers like me : cooking time really depends on your microwave. please keep looking for that right consistency after every 1 minute increment. In my microwave it only took 5 minutes for hat ‘folded and fluffy’ consistency. I was very skeptical at that time. Had I done another minute it would
have become like mawa. Its not solidified when you take out from your micowave. Leave it in countertop or freeze it for few minutes it looks like store bought burfi.I love your videos, you both do wonderful job. I look forward for more such Authentic Indian Dishes made easy. Happy Diwali
[Reply]
November 4th, 2010 at 5:00 pm
Thanks Hetal and Anuja. Wonderful recipe. Extremely easy to prepare and outcome was excellent. This is my first successful Indian burfi. Tip for first timers like me : cooking time really depends on your microwave. please keep looking for that right consistency after every 1 minute increment. In my microwave it only took 5 minutes for hat ‘folded and fluffy’ consistency. I was very skeptical at that time. Had I done another minute it would
have become like mawa. Its not solidified when you take out from your microwave. Leave it in counter top or freeze it for few minutes it looks like store bought burfi.I love your videos, you both do wonderful job. I look forward for more such Authentic Indian Dishes made easy. Happy Diwali
[Reply]
hetal Reply:
November 4th, 2010 at 6:30 pm
Hi Shanthi,
Thanks so much for posting such detailed feedback…we’re sure it will help many others. Happy Diwali!
[Reply]
November 7th, 2010 at 2:09 am
Hi Hetal & Anuja,
First of all, thanks a lot for this great recipe .
I tried making chocolate burfi today for the Diwali Party tomorrow.
The sad part is, it did not go the way I expected.When I took out the the pan from the fridge for cutting ,the bottom layer was kind of sticky.I could not take out the pieces smoothly as the bottom layer was sticking to the wax paper.My question is, if the bottom layer stays so sticky, that would be a big problem while eating as well.
can you please shed some light on it.It would be a real help.I can then start making it all over again,otherwise I have to forget about this
[Reply]
hetal Reply:
November 8th, 2010 at 7:54 pm
Hi Madhumita,
Sorry to hear about the burfi. We did not have any problems with the burfi being sticky. The only thing I can think of is that the power level of your microwave is different than ours. Maybe you needed to cook it more to dry out the moisture?
[Reply]
November 8th, 2010 at 4:02 pm
Hi Hetal & Anuja,
Love this recipe! Do you think there can be a “healthier” substitute for heavy whipping cream? Perhaps Fat free evaporated milk?
Thank you for your help!
[Reply]
hetal Reply:
November 8th, 2010 at 7:42 pm
Hi Raju,
Unfortunately, we have not tried a healthier version of this recipe. If you do (a small batch), we’d love to hear your feedback.
[Reply]
November 8th, 2010 at 5:14 pm
Hey guyzz…BOTH OF YOU ROCKKKK!!!!
Me and my mom just love your videos and your videos are so helpful and fun. God bless you both…
I dont know where to get Whipped/whipping cream? I am in Kerala and over here shop keepers dont even know what that is….Is there any substitute or way to make it?? Pls help//
Thank you guys
[Reply]
hetal Reply:
November 8th, 2010 at 7:40 pm
Hi Shaharban,
We’re so glad you and your mom are enjoying SMTC. Whipping Cream is the same product you would use to make creamy gravy dishes. We are not sure exactly what they call it in Kerela…sorry (maybe heavy cream?).
[Reply]
December 25th, 2010 at 11:58 am
hi hetal,
to make this recipe can we use the same chocolate chip morsel…which we use to make chocolate chip cookies…because i m not getting chocolate chips…please answer my problem as soon as possible…i m waiting…thanks and good day
[Reply]
hetal Reply:
December 27th, 2010 at 5:19 pm
Hi Ruchi,
We used chocolate chips (the same for cookies) but you can also use baking chocolate if that is available.
[Reply]
Anonymous Reply:
January 5th, 2011 at 9:36 am
thanks for the reply…
[Reply]
January 18th, 2011 at 5:22 pm
Hi Hetal/Anuja,
Can i make this recipe using stove top instead of microwave oven?
[Reply]
anuja Reply:
January 21st, 2011 at 9:48 pm
Hi Nala,
Yes, you can but be sure to use a heavy bottomed pan and stir continuously.
[Reply]
February 13th, 2011 at 9:11 pm
Anuja & Hetal,
Saw Your Chocolate Burfi recipe and thought it be wonderful for my india project. i was wondering if rather than having 3 quarters of the burfi be regular milk burfi, If i could make half regular milk and half chocolate?
[Reply]
March 9th, 2011 at 3:26 am
Hi Hetal & Anuja,
Thank you for sharing such wonderful & easy recipes. I had tried most of yours recipe & turn out good.
Now i need help in making this burfi.I want to make in small quantity (1cup measurement instead of 5cups).Can you plz tell me the measurement for that.
Thanks in advance.
[Reply]
March 17th, 2011 at 9:32 pm
Hi Anuja and Hetal! love all your recipes, but this one didn’t work well for me
Please tell me what I did wrong,
i used 4.5 cups of instant milk powder non fat from Kroger, 1 pint heavy cream, and all other ingredients listed… i followed all instructions, my mixture also caved in and it was perfect. I poured it onto a tray lined with wax paper, and poured over the chocolate too.. it was perfect. I let it sit for around 2 and half hours to freeze in place. When i touched it, it was gooey… so I put it in the fridge, and hoped it would harden like urs did. I took it out after a few ours, and it was still soft.. so i placed it in the freezer for one hour… it was a little hard, but the wax paper was stuck to the bottom. The taste was good, but i was eating some wax paper bc it was completely blended with the bottom of the barfi. Please explain what happened… I love barfi and esp chocolate, would like to tray again!
Thanks
[Reply]
May 12th, 2011 at 10:13 am
For those in the UK, heavy whipping cream is what we know as double cream
[Reply]
May 16th, 2011 at 12:57 pm
Right, well I’ve been daring myself to try this recipe for a few months now and at the weekend I gave it a go. Couldn’t get over how easy it was to make and so quick. The family were over yesterday and they enjoyed it too so I’d imagine I’ll be making it several more times for my lot!
Thanks girls for a great recipe which is easy to follow.
[Reply]
hetal Reply:
May 17th, 2011 at 8:29 pm
You are very welcome Shilpa!
[Reply]
Kavitha Reply:
May 26th, 2011 at 3:13 pm
Hi Hetal & Anuja,
Your receipes are just awesome!!!!! and most of all they are quick & easy versions!!!Keep up the good work.
I tried Chocolate Burfi yesterday and it was same as store bought. I used carnation brand milk powder and dairy milk chocolate. I made this for one cup measurement and it yielded 3-4 small peices.
I miss our Indian bakery cookies/biscuits (like Osmania biscuits, almond biscuits..) and am searching for such receipes. Please share any receipes if you can.
[Reply]
hetal Reply:
May 28th, 2011 at 7:08 am
Hi Kavitha,
Thanks for the feedback…we’re glad you’re enjoying our show! We will put some biscuits/cookies on our list to do.
Anonymous Reply:
May 31st, 2011 at 2:05 pm
Okay. Will look forward to it!!!
May 28th, 2011 at 8:55 am
hi priya
thans for making thiis recipe as i wnted to make something very interesting for my friends.so again thanx for this recips
[Reply]
June 30th, 2011 at 9:18 pm
Didi,
Would like to know the size of the glass container that you have used in this recipe. Was looking for one in amazon which matches the size shown in the video.
Thanks in advance,
Priya
[Reply]
hetal Reply:
July 1st, 2011 at 3:46 pm
Hi Priya,
Sorry, the size is not written on the container but if I had to guess, it would be about approximately 14-16 cups.
[Reply]
September 6th, 2011 at 10:39 pm
Hi Anuja and Hetal,
Thank you so much for this wonderfil recipe.. I made it for this year’s Ganesh Chathurti and it was a big hit. In fact everyone asked me for the recipe and all I said was “Showmethecurry.com”. I can so relate to you both and like how you present your recipes. You have a huge fan in me..keep on cooking..and adding a pich of spice to our lives..
Take care,
Deepa
[Reply]
hetal Reply:
September 8th, 2011 at 9:28 pm
Thanks so much Deepa…for the kind words and for spreading our word.
[Reply]
October 28th, 2011 at 12:47 am
Hi Hetal and Anuja
The taste came out yummy..however it is not set completely. I have regrigrated for more than 2-3 hours..any idea what could be wrong? I followed your recipe line by line.
[Reply]
hetal Reply:
October 28th, 2011 at 2:13 am
Hi Anitha,
Sorry to hear that… The only thing I can think of is the power level of your microwave. If it is less powerful than ours, it may take longer to cook.
[Reply]
Anitha Reply:
October 28th, 2011 at 2:40 am
Thanks for your quick response. I will try to freeze for 10 mnins before serving..hopefully that will help
[Reply]
November 28th, 2011 at 4:28 pm
Hi,
I tired this reciepe and had same issues as everyone else…it did not come out as smooth as it is shown in the video. I was little disappointed with the outcome. I have tried other stuff from your videos and it has been good.
[Reply]
hetal Reply:
November 29th, 2011 at 2:49 pm
Hi Krishna,
Sorry to hear that…I think the problem may be in the milk powder. Different brands have different sized granules. Maybe you can try to put the milk powder in a blender and give it a few whirls to break it down before using.
[Reply]
December 18th, 2011 at 8:43 pm
I did exactly as you guys did (but i made half the recipe) and my mixture came out thinner than yours from the microwave is there any specific reason for this?
[Reply]
hetal Reply:
December 18th, 2011 at 10:55 pm
Hi Aneeqa,
Sometimes, different quantities require different cooking times in the microwave. Also there is a variance on what power level your microwave is.
[Reply]
January 31st, 2012 at 3:21 am
Hi Hetal and Anuja, This was the most perfect dessert that turned right at my first try. Thank you very much.
[Reply]
March 6th, 2012 at 7:11 am
Hi!
I tried this recipe on the stove, since I did not have a microwavable bowl. I will tell you, it was a huge success. I made the whole barfi chocolate, since I know a few chocolate lovers. I couldn’t believe how easy it was and how perfect it turned out. It looked like barfi from the Indian sweet shops. So yummy and it smells like brownies too. The stove method does take a little more time and you have to keep an eye on it, but it was worth it. The same rule applies as well, once you see the mixture folding in, it is ready.Ladies thank you again for another successful recipe. All the recipes I tried on here so far, have been fantastic. Keep up the good work!
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hetal Reply:
March 7th, 2012 at 7:54 pm
Thanks for your feedback Laura..we’re sure it will help others who don’t have microwaves.
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March 13th, 2012 at 4:24 am
can we make chocolate without chocolate chunks
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radha Reply:
March 13th, 2012 at 4:26 am
can we try this burfi in stove
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March 23rd, 2012 at 8:10 pm
Hi Anuja and Hetal,
This is the first recipe that was a disaster for me. I used exactly same measurements but mixute became very thick just after 5 mins (after putting for one min at a time). it is not the pouring consistency, I was so much looking forward to having this burfi as i looked so yummy. I am not sure where i went wrong. Do you have any idea what could have gone wrong? Will try again after a while:-(
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hetal Reply:
March 28th, 2012 at 1:55 pm
Hi Sam,
Sorry to hear that
We use standard US measuring cups and spoons. The only thing I can think of is that the power level of your microwave is different from ours and therefore the cooking time is different.
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Sam Reply:
April 12th, 2012 at 1:59 am
Hi Hetal,
Thank you so much for your guidance. I tried this burfi again and it come out fantastic the second time.
Though I made a small change; I used 4 cups of Dry instant milk instead of 5 cups. I am so happy i tried again. Thank you once again for your efforts to give us so many new and easy recipes.
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April 2nd, 2012 at 8:02 pm
Hi Hetal & Anuja,
I was looking for pista barfi and came across chocolate barfi which turned out faboulous. Can you please advise if we can add pista essence and color or pistachews instead of chocolate.
Many Thanks,
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hetal Reply:
April 4th, 2012 at 11:29 pm
Hi Neelam,
We have not tried it that way so cannot give you an accurate answer. We do have a recipe for Kaju Katli that may work with pista, if you want to try a small batch out.
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April 23rd, 2012 at 7:01 pm
Hi, I’m from south africa and I’m a bit confused as to what heavy whipping cream and powdered sugar is. I tried making this but it didn’t turn out as it should. It wasn’t as smooth, was extremely rich and didn’t set properly either.
Is the powdered sugar the same as castor sugar, icing sugar or granulated sugar? (I used icing sugar). And the heavy whipping cream, we have fresh cream or nestle dessert cream. I used the nestle cream, which comes in a 290gram tin so I had to use 1 and three quarter tins of cream to get 473ml. It also had a very pungent taste of the dessert cream. Also your cup measurement its different to ours, I used 100grams.
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hetal Reply:
April 30th, 2012 at 9:56 pm
Hi Seema,
Unfortunately, we are unfamiliar with the products you have mentioned. Heavy whipping cream has anywhere between 30-40% milkfat. Powdered sugar is also called icing sugar. It has added cornstarch. We use a standard US measuring cup which is 8 fluid ounces (236ml).
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April 23rd, 2012 at 10:27 pm
Sorry, I meant 100g of chocolate, cadbury’s dairy milk.
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April 29th, 2012 at 3:36 pm
i tried this recipe and it come out amazing…superb recipe..and very easy to make …burfi tastes wonderful…thank u Anuja n Hetal.
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June 1st, 2012 at 11:15 pm
Hi it looks good awesome!!! Can you please let me know is that possible to any other milk instant of heavy whiping cream
Thanks
Sutha
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hetal Reply:
June 2nd, 2012 at 1:24 pm
Hi Sutha,
Heavy cream has a lot more milk fat than any other types of milk. We have not tried it, but I am guessing that the texture will not hold up.
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August 13th, 2012 at 11:43 am
Hi guys,
Thanks for your amazing recipes so far. But this one ended up in great disappointment.
I thought it was important to share my experience as I took time to read all those 102 comments above mine.
1. My first confusion was (as mentioned earlier) weight vs cup size. I used 5 cups but that did not work so will try 4 cups next time.
2. I live in Australia and could not find heavy whipping cream in the super market. Got pure cream and whipped it at home. I am not sure if that was the problem. It was too late when I realized you guys had a pouring consistency whereas mine was thick as
3. Anyhow, depressed with the result (very granular and a dark burnt smell batter that never folded or caved in) I still hope a miracle happens in my fridge before I open it tomorrow.
For my next trial I will be using thickened cream but is it very important to use no fat dry milk powder? Or full fat milk powder will be fine?
Many thanks,
Goral
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September 5th, 2012 at 6:08 pm
Hey guys amazing recipe…..Tried it out…the taste was mindblowing but the texture was a bit chewy…Can u tell me the reason…How can i get the perfect burfi texture
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hetal Reply:
September 6th, 2012 at 1:50 pm
Shweta,
We think it is the process of microwaving that causes the stickiness.
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September 19th, 2012 at 4:15 pm
Hi hetal and Anuja,
I want to try ur chocolate recipe but I cannot find instant dry milk pwd, can I use instant full cream milk pwd.
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hetal Reply:
September 24th, 2012 at 4:25 pm
Hi Bhavna,
Unfortunately, we only get the Non-Fat milk powder here so we have not tried it with full fat milk powder. You might want to try just a small batch to see if it works.
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November 13th, 2012 at 7:51 pm
HI…
I tried this Barfi but it came out little dry….what could i have done different?
Happy Diwali and Happy New Year to both of you and your families!!!
Minu
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Anonymous Reply:
November 27th, 2012 at 12:40 am
Please reply…
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hetal Reply:
November 28th, 2012 at 4:08 pm
Hi Minu,
If you followed the proportions exactly, the only thing could be the power level of your microwave. Maybe it is more powerful than ours so the mixture cooks more than it needs to.
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November 14th, 2012 at 10:42 pm
I tried the chocolate burfi recipe for a Diwali celebration at my son’s school and took some to my work place as well. It turned out great for a microwave recipe. Thanks for the wonderful recipes.
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November 16th, 2012 at 5:15 am
Hi anuja and hetal,
I tried this recipe as detailed and followed the steps. My microwave is 900w. I did half the quantity. so I did it for 4min in the microwave. The mixture was fluffing and folding in . The taste is very good but it did not set. Even after 2 days. Its more like a thick mousse mixture and kind of sticky when I cut it. please could you help me.
I prefer your recipes, the sugar content is just right. We don’t eat a lot of sugar. So the shop bought sweets are most of the times too sweet for our liking.
Thanks for the wonderful recipes.
Jignasa
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hetal Reply:
November 28th, 2012 at 7:32 pm
Hi Jignasa,
Sorry to hear that. The problem with microwave recipes is that it is difficult to half or double them because the cooking time does not translate well. Also, our microwave is 1100 watts so you would have had to cook it longer even if you made the full batch.
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November 28th, 2012 at 9:39 pm
Hi Hetal and Anuja,
I tried this recipe yesterday, tastes good but the bottom layer is sticking on to the plate even after greasing it.
Does it have to be cooked more? Can u suggest me.
Where do we get wax paper?
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hetal Reply:
November 28th, 2012 at 10:36 pm
Hi Ramya,
Our microwave is 1100 watts. IF yours is less powerful, then yes, you would have to cook it more. Wax paper is available in the same aisle as aluminum foil. You can even use parchment paper.
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December 17th, 2012 at 7:58 am
Hi,
I just love the way urll cook. I would like to know if it is ok to use full cream milk powder instead of non fat powder for the chocolate burfi?
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hetal Reply:
December 18th, 2012 at 1:40 pm
Hi Sunny,
We only get the non-fat version here so have not had the opportunity to try out the full fat one. There may be some texture differences. You may want to try it out on a small batch first.
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March 22nd, 2013 at 3:56 am
Hi Hetal & Anuja
Let me start by saying I love your recipes. Unique, easy and yummy!
As for this recipe do u use milk chocolate chips or semi sweet? Also the instant dry milk powder is supposed to be 365 grams which is equivalent to 3.5 cups, just wondering which measurement to follow.
Thank you for adding so much if variety to our cooking.
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hetal Reply:
March 26th, 2013 at 2:42 pm
Hi Kamla,
We used semi-sweet chocolate chunks…you can use chips as well. For the measurements, we took our standard US measuring cup and filled it with the instant non-fat milk. When we got 5 cups, we weighed it. The difference in weight varies by how the cups are filled (loosely or packed).
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April 9th, 2013 at 10:59 pm
Hello,
I was wondering if you have to put the burfi in the refrigerator, or can you leave it out.
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hetal Reply:
April 11th, 2013 at 7:59 pm
Since it is made with a milk product, you should keep it in the fridge.
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April 15th, 2013 at 12:22 pm
I made this exactly as the recipe stated and it turned out great.
Lasted over a week in the fridge and didn’t dry out.
It was so good good I had to hide it in the back of the fridge
so it wasn’t right in front of me when I opened the fridge.
Another great recipe!!
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hetal Reply:
April 19th, 2013 at 4:23 pm
Thanks for the feedback Sonia!
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