Chocolate Burfi (Barfi)

Chocolate Burfi is the perfect little dessert for the holidays, Indian festivals, parties or as a hostess gift! The part we love about this barfi 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 every time 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. Spread 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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How to make chocolate burfi barfi, easy Indian mithai recipes, sweets recipes for diwali, navaratri, holi, ganesh puja, hostess gift ideas, easy dessert recipes for pot lucks, office parties.

0 thoughts on “Chocolate Burfi (Barfi)

  1. 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.

    1. 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).

  2. 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,

    1. 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.

  3. 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:-(

    1. 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.

      1. 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.

  4. 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! 🙂

  5. 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?

    1. Hi Aneeqa,

      Sometimes, different quantities require different cooking times in the microwave. Also there is a variance on what power level your microwave is.

  6. 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.

    1. 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.

  7. 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.

    1. 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.

  8. 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

  9. 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

    1. 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.

  10. hi priya
    thans for making thiis recipe as i wnted to make something very interesting for my friends.so again thanx for this recips

  11. 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.

      1. 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.

        1. 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.

  12. 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 🙂

  13. 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.

  14. 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?

  15. 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

  16. 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

    1. 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?).

  17. 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!

    1. 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.

  18. 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 🙁

    1. 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?

  19. 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

  20. 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

  21. 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.

  22. 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

  23. 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…

    1. 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.

  24. 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.

    1. 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.

  25. 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

    1. 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).

  26. 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.

    1. 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.

  27. 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…

    1. 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.

  28. 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…

  29. 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….

    1. 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.

  30. 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

    1. 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.

  31. 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

    1. 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.

  32. 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.

    1. 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 🙁

  33. 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??

    1. 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 :).

  34. 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

  35. 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…

  36. 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….

  37. 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?

    1. 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.

  38. 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

    1. 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! 🙂

  39. 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

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