The temperature is dropping, days are shortening and we are in the season of sweets and snacks cooking for the festival because after all it’s food that makes us feel it’s FESTIVAL. I had no pre-plans as such to make these awesome two layer chocolate burfi, but it happened just like that. It’s good that it happened.
Last weekend morning, I called up my uncle who is a cook professionally and when it comes to sweets he has matured perfection. Over the phone, he could guide me each aspect of the recipe right from the quantity of ingredients, the method and even troubleshooting. After the conversation it was a clear cut picture in front of me. So I headed to action right away.
Luscious plain flour layer coated over by a caramely chocolate has absolutely rocked my world in the best possible way. Basically it’s maida burfi in two layers, cocoa powder is included to get that fancy look of chocolate on top.The key is to get the sugar syrup consistency like a single thread otherwise it may turn too hard or too soft to cut. To ensure perfection I would advice you to dissolve sugar completely in water first and then proceed to cook the syrup till the right consistency.
Two layer chocolate burfi can last more than a week and you can make them in advance to store in containers. When you share these delicacies on the Diwali day, your friends will ask ” You made these ??” with raised eye brows. And it’s your turn to feel proud with that glow on your face.
Two Layer Chocolate Burfi Recipe | Diwali Sweets 2015
Ingredients
For First layer
- Maida- 1 cup
- Sugar- 1 cup
- Ghee- 1/3 cup
- Water- 1/2 cup
For second layer
- Maida- 1 cup
- Sugar- 1 cup
- Ghee- 1/3 cup
- Water- 1/2 cup
- Cocoa powder- 5 tsp
Instructions
Preparation
- Sieve the flour to get rid off any lumps. Also grease a burfi tray with some ghee and keep it ready.
Method
- Heat ghee in a pan, as it starts melting include maida and saute for a while. The flour absorbs ghee and looks like crumble. That is when you need to switch off the flame. Transfer the roasted maida on to a plate.
- Put back the same cooking pan on stove adding sugar and half cup of water. Let the sugar dissolve completely and sugar syrup turn in to one string consistency. You can check the consistency of syrup between your index finger and thumb which should form a string between fingers.
- Add the roasted maida flour to the sugar syrup and combine well. This mixture looks very thin and flowing. After few minutes of cooking it will become thick and leaves the sides of pan. Switch off the flame right then. Immediately transfer on to greased tray. Using flat ladle level the mixture evenly.
- Again heat ghee for the chocolate layer(2nd layer) and include maida as well as cocoa powder both. Saute for 5 minutes or till maida combines well with ghee and cocoa powder and appears like crumble. Transfer the mixture on to a plate.
- Put back the same cooking pan on stove adding sugar and half cup of water. Let the sugar dissolve completely and sugar syrup turn in to one string consistency. You can check the consistency of syrup between your index finger and thumb which should form a string between fingers.
- Add the chocolate flavored roasted maida in to sugar syrup. Mix well and cook till the mixture thickens and leaves the sides of pan. Switch off the flame.
- Transfer this chocolate mixture over the first layer which is already on tray. You have to be quick at this stage because it thickens fast. Level this second layer evenly using flat ladle. As it cools down mark chocolate burfi pieces of desired size.
- Two layer chocolate burfi is ready to share and distribute on Diwali.
Notes
- Do not over roast maida, it will ruin the taste. Just make sure the raw smell of maida is no more.
- Sugar syrup consistency is key in this recipe. To avoid mess you can dissolve sugar first and then cook to obtain the single string consistency. Be careful while checking as it will be too hot to touch.
- When you add roasted maida to syrup, it will be very thin. As you continue cooking it has to thicken. As it thickens, immediately you need to transfer on to a greased plate and flatten. Otherwise it will be hard and you cannot flatten it.
- For the first layer you can even add other flavors and color.
hi Sumana I have tried this recipe with all exact measuremnets. i made only one layer choclate layer. But it looked like it was set from top when i poured on the plate but from bottom it started melting so could not get correct shape. I have little more than quarter cup of ghee.
It’s quite disappointing to know this Nagaveni. Probably the sugar syrup hasn’t reached the correct consistency. That’s the reason you couldn’t get the shape. Amount of sugar and the consistency of syrup matters a lot to obtain the proper shape. Better luck next time.
thank you . Will try again as per your suggestion.