Milk Burfi & Chocolate Layer Recipe – Easy Indian Sweet Treat

Last Updated on 4 months by Neha Deshmukh

Milk Burfi & Chocolate Layer Recipe – Easy 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 Milk Burfi with a dreamy chocolate layer is exactly that – a classic Indian sweet, but with a fun twist. I first made this for Diwali a few years ago, and it was a huge hit! It’s surprisingly easy to make, and the combination of the creamy milk burfi and rich chocolate is just divine. Let’s get started, shall we?

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s relatively quick – ready in under 30 minutes – and doesn’t require any complicated techniques. Plus, who doesn’t love a good burfi? The two layers make it extra special, and it’s perfect for festivals, celebrations, or just a cozy night in. Honestly, it’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to create this delicious treat:

• 1.5 cup milk powder (about 150g)
• 0.75 cup powdered sugar (about 90g)
• 1/4 cup + 2 tablespoons milk (about 80ml)
• 4 tablespoon unsalted butter (about 56g)
• 0.5 teaspoon cardamom powder
• 2 drop kewra essence
• 1.25 cup milk powder (about 125g)
• 3 tablespoon cocoa powder (about 20g)
• 0.75 cup powdered sugar (about 90g)
• 1/4 cup + 2 tablespoons milk (about 80ml)
• 4 tablespoon unsalted butter (about 56g)
• Chandi ka Varak (edible silver leaves) – optional

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Milk Powder: The quality of your milk powder really shines through. I recommend using a full-fat milk powder for the richest, creamiest burfi.
• Kewra Essence: This is a must for that authentic Indian flavour! It has a unique floral aroma. If you can’t find it, rose water is a decent substitute, but use it sparingly – a little goes a long way.
• Cocoa Powder: I prefer using a Dutch-processed cocoa powder for a smoother, less acidic chocolate flavour. But any good quality cocoa powder will work.
• Butter: Unsalted butter is best, so you can control the sweetness. Make sure it’s softened, but not melted, for easier mixing.
• Chandi ka Varak: These edible silver leaves are a traditional garnish, adding a touch of elegance. They aren’t essential, but they definitely make it feel extra special! You can find them at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the milk burfi layer: In a pan, melt the butter with 1/4 cup of milk over medium heat. Once melted, stir in the 1.5 cup of milk powder and cook for about a minute, stirring constantly.
2. Add the sweetness & flavour: Add the powdered sugar, 2 tablespoons of milk, cardamom powder, and kewra essence. Mix everything really well until it’s smooth and combined.
3. Cook until thickened: Now, lower the heat to medium-low and cook the mixture for 6-7 minutes. This is the important part – keep stirring constantly! You’ll know it’s ready when it starts to thicken and pulls away from the sides of the pan.
4. Set the first layer: Pour the mixture onto a sheet of parchment paper. Use a greased spoon (or the back of a greased spatula) to gently flatten it into a square shape. Let it set at room temperature while you make the chocolate layer.
5. Prepare the chocolate layer: In the same pan (no need to wash it!), melt the butter with 1/4 cup of milk. Add the 1.25 cup of milk powder and cocoa powder, mixing well to combine.
6. Chocolate time!: Stir in the powdered sugar and 2 tablespoons of milk. Cook for another 6-7 minutes, stirring constantly, until the chocolate mixture thickens.
7. Layer it up: Carefully pour the chocolate layer over the set milk layer. Use a greased spoon to spread it evenly.
8. Set & Chill: Let the burfi set at room temperature for about an hour, then refrigerate for another hour to firm up completely.
9. Cut & Garnish: Once firm, trim the edges and cut into 16 squares. If you’re feeling fancy, garnish with edible silver leaves!

Expert Tips

• Stirring is key! Seriously, don’t walk away from the pan while cooking either layer. Constant stirring prevents sticking and ensures a smooth texture.
• Grease everything! Parchment paper and your spoon need to be well-greased to prevent the burfi from sticking.
• Don’t overcook: Overcooking will result in a hard burfi. Keep a close eye on the texture and remove from heat when it’s just thickened enough.

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the milk with plant-based milk (almond or soy work well).
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level – Mild: If you love a bit more spice, add a pinch of nutmeg or a tiny bit of saffron to the milk layer. My grandmother always added a pinch of nutmeg!
• Festival Adaptations: For Diwali, I like to add chopped nuts like pistachios and almonds to the chocolate layer. For Holi, you could use colourful sprinkles on top!

Serving Suggestions

This burfi is delicious on its own with a cup of chai. It also pairs beautifully with a scoop of vanilla ice cream or a sprinkle of chopped nuts. It’s perfect for sharing with family and friends!

Storage Instructions

Store the burfi in an airtight container in the refrigerator for up to a week. It actually tastes even better the next day as the flavours meld together.

FAQs

What is Kewra Essence and can I substitute it?

Kewra essence is a fragrant extract derived from the screwpine flower, commonly used in Indian desserts. If you can’t find it, rose water can be used as a substitute, but use only about 1/2 teaspoon as it has a stronger flavour.

Can I make this burfi without cocoa powder?

Absolutely! You can skip the chocolate layer altogether and just make the plain milk burfi. It will still be delicious!

How do I get the perfect burfi texture – not too soft, not too hard?

The key is to cook the mixture until it just starts to pull away from the sides of the pan. Don’t overcook it! Also, letting it set properly in the refrigerator is crucial.

What is Chandi ka Varak and is it essential for the recipe?

Chandi ka Varak are edible silver leaves used for decoration. They add a touch of elegance but aren’t essential for the taste.

Can this burfi be made ahead of time?

Yes! You can make it a day or two in advance and store it in the refrigerator. It actually tastes better after the flavours have had a chance to develop.