Easy Chocolate Vanilla Burfi Recipe – Indian Sweet Treat

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Vanilla Burfi Recipe – Indian Sweet Treat

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and sometimes you just need a little something special. This Chocolate Vanilla Burfi is exactly that – a delightful Indian sweet that’s surprisingly easy to make at home. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s the perfect balance of creamy, sweet, and chocolatey goodness! Let’s get started, shall we?

Why You’ll Love This Recipe

This burfi is a winner for so many reasons. It’s relatively quick to put together (perfect when guests are on their way!). The two-layer design looks beautiful, and the combination of vanilla and chocolate is just heavenly. Plus, it’s a fantastic way to introduce someone to the wonderful world of Indian sweets.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Sugar (for vanilla layer)
• ½ cup minus 1 tsp Vanaspati/ghee (for vanilla layer) – approximately 110g
• ½ cup Maida/All-purpose flour (for vanilla layer) – approximately 60g
• ½ teaspoon Vanilla essence
• ½ cup minus 1 tsp Vanaspati/ghee (for chocolate layer) – approximately 110g
• ½ cup Maida/All-purpose flour (for chocolate layer) – approximately 60g
• 1 cup Sugar (for chocolate layer)
• 2 tablespoons Cocoa powder (unsweetened) – approximately 10g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Types and Uses

Maida is the star here, giving the burfi its lovely texture. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets. It’s a low-protein flour, which results in a tender crumb.

Vanaspati/Ghee – Regional Variations & Substitutions

Vanaspati is a vegetable fat commonly used in Indian sweets. It gives a unique texture and flavor. Ghee (clarified butter) is a fantastic substitute if you prefer! In fact, my grandmother always used ghee, and it adds a beautiful richness.

Cocoa Powder – Choosing Quality

For the chocolate layer, use a good quality unsweetened cocoa powder. It really impacts the final flavor. Dutch-processed cocoa powder will give a smoother, less acidic flavor.

Sugar – Achieving the Right Consistency

Regular granulated sugar works perfectly. The key is getting it to the right consistency – we’ll talk about that in the instructions!

Vanilla Essence – Enhancing Flavor

A good quality vanilla essence really elevates the vanilla layer. Don’t skimp here!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat ½ cup minus 1 tsp of vanaspati/ghee in a pan over medium heat. Once hot, add ½ cup of maida and fry for about a minute. You want to get rid of that raw flour smell. Set this aside.
2. In another pan, combine 1 cup of sugar with ½ cup of water. Bring it to a boil and cook until you reach the one-string consistency. (Don’t worry, we’ll talk about how to check that in the tips section!).
3. Now, pour the fried maida into the sugar syrup. Add the vanilla essence and stir constantly for about 5 minutes, until everything thickens up and comes together.
4. Quickly pour the mixture into a greased tray (an 8×8 inch square tray works well) and level it out with a spatula.
5. Time for the chocolate layer! Repeat steps 1-3, but this time add 2 tablespoons of cocoa powder along with the maida when frying.
6. Pour the chocolate mixture over the vanilla layer and spread evenly.
7. Let the burfi set for about 30 minutes. Then, cut it into squares and enjoy!

Expert Tips

A few little things to keep in mind for burfi perfection:

Achieving the One-String Consistency

This is the trickiest part! Take a small amount of the sugar syrup between your thumb and forefinger. Gently stretch it. If it forms one string, it’s ready. If it’s still too runny, keep cooking.

Preventing Burfi from Sticking

Grease your tray really well with ghee or vanaspati. You can even line it with parchment paper for extra insurance.

Working with Vanaspati/Ghee

Vanaspati and ghee can get hot quickly. Keep the heat at medium and stir frequently to prevent burning.

Ensuring Even Layers

Pour the mixtures quickly and spread them evenly before they start to set. A warm spatula helps!

Variations

Want to get creative? Here are a few ideas:

Vegan Burfi Adaptation

Substitute the vanaspati/ghee with a vegan butter alternative. Make sure it has a similar fat content for the best results.

Gluten-Free Burfi Adaptation (Using Alternative Flours)

Replace the maida with a gluten-free flour blend. A blend designed for baking will work best. You might need to adjust the amount of liquid slightly.

Spice Level – Adding Cardamom or Saffron

My friend Priya adds a pinch of cardamom powder to the vanilla layer – it’s divine! A few strands of saffron soaked in a tablespoon of warm milk also adds a beautiful flavor and color.

Festival Adaptations (Diwali, Holi)

For Diwali, I like to decorate the burfi with edible silver leaf (vark). For Holi, you could add a tiny bit of food coloring to the chocolate layer for a festive touch.

Serving Suggestions

Burfi is best enjoyed at room temperature. It pairs perfectly with a cup of chai (Indian tea). It’s also a lovely addition to any dessert platter.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for a longer shelf life, but it might become a little firmer.

FAQs

Let’s answer some common questions:

What is the best way to check for one-string consistency?

Practice makes perfect! The one-string test is the most reliable method. Remember, it should form a single, unbroken string when you stretch it between your fingers.

Can I use oil instead of Vanaspati/Ghee? What’s the difference?

You can use oil, but the texture won’t be quite the same. Vanaspati/ghee adds a richness and slightly grainy texture that oil doesn’t provide.

My burfi is too soft, what went wrong?

It likely means the sugar syrup wasn’t cooked to the one-string consistency. Next time, cook it for a little longer.

Can this burfi be made ahead of time?

Absolutely! You can make it a day or two in advance. Just store it properly in an airtight container.

What is Vanaspati and is it healthy?

Vanaspati is a hydrogenated vegetable oil. It’s widely used in Indian cooking, but it’s not considered the healthiest option due to its trans fat content. Ghee is a healthier alternative.

Enjoy making this delicious Chocolate Vanilla Burfi! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!