-
1
I have used my baking tray to set the Chocolate Burfi.
-
2
If not available a steel plate can also be used.
-
3
Take Ghee and rub on the surface of the tray and then place a piece of Butter Paper and set it properly.
-
4
Grate Khoya in room temperature using a food processor or manual processor and divide it into two equal parts.
-
5
Deseed Green Cardamoms and make a powder of the Cardamom seeds.
-
6
Take one part of grated Khoya in a Pan preferably non-stick one to get rid of sticking Khoya on the surface of the Pan.
-
7
Start cooking Khoya in low flame and frequently mix it using a spatula.
-
8
After 2-3 minutes of cooking and vigorous mixing Khoya will start melting and will turn into a paste which will have a consistency of Halwa.
-
9
Add 1/2 Cup of Sugar Powder and mix properly and then again cook for 2-3 minutes in low flame and add powdered Green cardamom powder to it and again mix it.
-
10
Stir continuously until the mixture thicken and leaves the side of the pan.
-
11
Pour the Khoya mixture on the previously prepared tray and spread it evenly to form a medium thick layer.
-
12
Take remaining grated Khoya and cook it as it is like the off-white layer.
-
13
After dissolving the sugar add unsweetened Chocolate Powder and mix it vigorously with the Khoya and cook till the mixture have similar consistence as the Off-white layer.
-
14
Pour the Chocolate Khoya mixture over the Off-white layer in the baking tray and spread evenly to complete the layer.
-
15
Cool the tray in refrigerator for around 1 hour and then demould it lightly from the tray along with the butter paper.
-
16
Remove the butter paper carefully and place it on a Chopping Board or Plate and then using a knife cut it in to medium sized diamonds or squares.
-
17
Chocolate Burfi is ready to serve.
-
18
Chocolate Burfi can be stored in refrigerator for one week or in room temperature for 1-2 days.
