Chocolate Barfi Recipe| 2 Layer Milk Powder Burfi | Chocolate Mawa Barfi – Holi Special Sweet – Chocolate Barfi Recipe to prepare this delicious 2 layered Indian fudge/sweet/mithai which is a perfect blend of creamy milk powder, rich cocoa and sugar that will melt in your mouth.
Holi is almost here! 🌈 Get ready to celebrate with colors, laughter and sweet moments. Celebrate the vibrant festival of Holi with a sweet twist! Let the festivities begin! Indulge in the rich, velvety goodness of Two-Layered Chocolate Barfi – a perfect blend of creamy milk powder and rich cocoa that will melt in your mouth. Let the colors of Holi and the richness of chocolate make your day even more special! Here’s a Two-Layered Chocolate Barfi Recipe combines the richness of milk powder and cocoa powder for the chocolatey flavor!!
What is so special about Chocolate Barfi:
- Chocolate barfi is special because it combines the rich, creamy texture of traditional Indian barfi with the indulgent flavor of chocolate. A treat for chocolate lovers.
- Its unique two-layered design, smooth consistency, and customizable flavors make it a visually appealing and delicious treat, perfect for festivals and special occasions.
- The fusion of classic Indian sweets with chocolate creates a decadent and modern twist, loved by both kids and adults.
- Most importantly, it’s fuss free, quick & easy to make !!
Key Ingredients used in Chocolate Barfi Recipe:
- Milk Powder & Condensed Milk: Milk powder is a primary ingredient in this barfi and provides the base for the first (milk) layer. It gives the barfi a smooth, dense texture and a creamy, milky taste without the need for fresh milk.
- Cocoa Powder: Cocoa powder is used to add the chocolatey flavor to the second layer of the barfi. It gives the barfi its rich color and deep chocolate taste. Cocoa powder gives a bittersweet, chocolatey taste that contrasts beautifully with the sweetness of the milk powder layer.
- Sugar: Sweetens the mixture and balances the bitterness of cocoa.
- Ghee: Adds richness and ensures smoothness. Ghee is used to cook both the milk powder and cocoa powder layers. It adds a rich, aromatic flavor and helps in binding the ingredients together. Ghee imparts a subtle, nutty taste to the barfi and contributes to its rich, melt-in-your-mouth texture and prevents it from sticking to the pan while cooking.
- Milk: Helps bind the mixture and adjusts consistency. It helps bind the ingredients together to form a dough-like texture that is easy to shape and spread. Milk ensures that the mixture doesn’t become too thick or dry, making it smooth and workable.
- Cardamom Powder & Vanilla Extract (Optional): Enhance the flavor profile with aromatic spices. Cardamom powder is an optional ingredient that adds a fragrant, slightly sweet-spicy flavor to the first (milk) layer. It gives the barfi a traditional Indian touch. Vanilla extract can be added to the chocolate layer to enhance the flavor of the cocoa powder and balance the sweetness of the condensed milk.It adds a subtle, sweet, and warm note that complements the chocolate flavor.
Together, these ingredients create a decadent, two-layered chocolate barfi with a rich and creamy texture, making it an indulgent dessert.
Steps to follow for Chocolate Barfi Recipe
Prep Work:
Keeping everything ready is the key to make this easy peasy barfi!!
- Measure out all the required ingredients and set aside.
- Chop a few almonds and pistachios. Crush a few cardamom pods and set aside.
- Grease a square baking pan or a glass pan to set the barfi if not using the rolling method shown below.
- Alternatively, you can also use a parchment paper (butter paper) on the bottom and grease just the sides.
Let’s start making the barfi Layers:
First Layer (Milk Powder Layer):
- Cook the Milk Powder Mixture: In a non-stick pan, heat 2 tbsp ghee over medium heat. Add milk & bring it to a boil.
- Add Milk Powder: Gradually add the milk powder and powdered sugar, stirring continuously to prevent lumps. Cook on low-medium heat, stirring constantly, until the mixture starts to come together and pulls away from the sides of the pan.
- Set the First Layer: Once the mixture has thickened, transfer it to a bowl. Allow it to cool slightly but not completely—just enough for it to hold its shape when rolling. Use a rolling pin to gently roll the mixture into an even layer about 1/2 inch thick. Let it cool completely.
Second First Layer (Chocolate Cocoa Layer):
- Prepare the Cocoa Mixture: In a bowl, add milk powder, powdered sugar & cocoa powder. Mix well.
- Add Cocoa Powder Mixture to pan: In a non-stick pan, heat 2 tbsp ghee over medium heat. Add milk & bring it to a boil. Gradually add the cocoa powder mixture to the pan, mixing well to avoid lumps until you reach a consistency that is thick but spreadable.
- Cook Until Thickened: Stir the mixture continuously on low heat until it thickens and starts to come away from the sides of the pan.
- Flavor (Optional): You can add vanilla extract for extra flavor.
- Roll the Cocoa Layer: Let the chocolate mixture cool slightly (not too hard). Once it’s cool enough to handle, transfer it to a surface lightly greased with ghee or parchment paper. Roll it out with a rolling pin to about the same thickness as the first layer (roughly 1/2 inch thick).
Assembling the Barfi:
Check out the VIDEO for easy reference!!
Stack the Layers: Once both layers are rolled out, carefully place the chocolate layer over the milk powder layer. Sprinkle some chopped nuts (like pistachios or almonds) & rose petals. Gently press both layers together using the rolling pin to ensure they stick together without any gaps. Sprinkle some nuts & rose petals
Set the Barfi: Allow the combined layers to cool completely at room temperature. You can refrigerate it for quicker setting.
Cut into Pieces: Once both layers are fully set, cut the barfi into squares or diamond shapes.
NOTE: You can also grease a square or rectangular dish, or line it with parchment paper for easy removal. Transfer the chocolate mixture & even it with a spatula. Then pour the milk powder mixture over the cooled milk powder layer. Use a spatula to spread the chocolate layer evenly over the first layer.
Enjoy your Two-Layered Chocolate Barfi with Milk Powder and Cocoa Powder!
Storing:
During cold months, store chocolate burfi in an air-tight container at room temperature for a few days. But, it’s best to refrigeration as it does change the taste or texture. I recommend taking out of the fridge 20-30 minutes before serving for a soft bite.
Recipe Tips:
Chocolate Barfi is a delicious 2 layered Indian fudge/sweet/mithai which is a perfect blend of creamy milk powder, rich cocoa and sugar that will melt in your mouth.
Ingredients
For the First Layer (Milk Powder Layer):
- 2 tbsp ghee clarified butter
- 1/4 cup milk as required to help bind the mixture
- 1 cup milk powder
- 1/3 cup Powdered Sugar adjust based on sweetness preference
- 1/4 tsp cardamom powder optional
For the Second Layer (Chocolate Cocoa Layer):
- 1 cup milk powder
- 1/3 cup Powdered Sugar adjust to taste
- 1/4 cup cocoa powder
- 2 tbsp ghee clarified butter
- 1/4 cup milk to adjust consistency
- 1/4 tsp vanilla extract optional
Instructions
First Layer (Milk Powder Layer):
-
Cook the Milk Powder Mixture: In a non-stick pan, heat 2 tbsp ghee over medium heat. Add milk & bring it to a boil.
-
Add Milk Powder: Gradually add the milk powder and powdered sugar, stirring continuously to prevent lumps. Cook on low-medium heat, stirring constantly, until the mixture starts to come together and pulls away from the sides of the pan.
-
Roll the First Layer: Once the mixture has thickened, transfer it to a bowl. Allow it to cool slightly but not completely—just enough for it to hold its shape when rolling. Use a rolling pin to gently roll the mixture into an even layer about 1/2 inch thick. Let it cool completely.
Second First Layer (Chocolate Cocoa Layer):
-
Prepare the Cocoa Mixture: In a bowl, add milk powder, powdered sugar & cocoa powder. Mix well.
-
Add Cocoa Powder Mixture to pan: In a non-stick pan, heat 2 tbsp ghee over medium heat. Add milk & bring it to a boil. Gradually add the cocoa powder mixture to the pan, mixing well to avoid lumps until you reach a consistency that is thick but spreadable.
-
Cook Until Thickened: Stir the mixture continuously on low heat until it thickens and starts to come away from the sides of the pan.
-
Flavor (Optional): You can add vanilla extract for extra flavor.
-
Roll the Cocoa Layer: Let the chocolate mixture cool slightly (not too hard). Once it’s cool enough to handle, transfer it to a surface lightly greased with ghee or parchment paper. Roll it out with a rolling pin to about the same thickness as the first layer (roughly 1/2 inch thick).
-
Stack the Layers & Garnish: Once both layers are rolled out, carefully place the chocolate layer over the milk powder layer. Sprinkle some chopped nuts (like pistachios or almonds) & rose petals. Gently press both layers together using the rolling pin to ensure they stick together without any gaps.
-
Set the Barfi: Allow the combined layers to cool completely at room temperature. You can refrigerate it for quicker setting.
-
Cut into Pieces: Once both layers are fully set, cut the barfi into squares or diamond shapes.
Recipe Video
Notes
- Use good quality cocoa powder for best taste.
- A non stick pan and a soft spatula or a wooden spatula works best while making the burfi. Avoid steel or iron pans.
- You can also optionally add flavourings such as rose water or kewra water but this will change the flavour of the traditional version.
- You can also use a baking tray to set the burfi. Grease a square or rectangular dish, or line it with parchment paper for easy removal. Transfer the chocolate mixture & even it with a spatula. Then pour the milk powder mixture over the cooled milk powder layer. Use a spatula to spread the chocolate layer evenly over the first layer.
Storing During cold months, store chocolate burfi in an air-tight container at room temperature for a few days. But, it’s best to refrigeration as it does change the taste or texture. I recommend taking out of the fridge 20-30 minutes before serving for a soft bite.
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And many more to come!!…..Stay Tuned!!
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Happy Cooking 
Cheers!!
Padma.