I am a big big fan of maida burfi (Maida cake as we call it). As I have said in my Maida burfi post, both my Maamis are expert in making this. The highlight of that burfi is adding tutti fruiti and vanilla essence. It smells divinely! And this year I wanted to try bournvita cake but I had only bourvita 5 star magic (my favorite yay!
), so I was in doubt if it would turn out good or not, so I just made the same maida burfi as chocolate burfi, but to make it look attractive, I added layers. One is white vanilla and the other one is this chocolate layer. You can make fully chocolate, but I had a long time wish to try this way. So today I was so happy to make this and click this to post it here in my blog. So without any yada yadas I will straight away go on to the recipe.
Chocolate Burfi recipe
Recipe Cuisine: Indian | Recipe Category: Sweets
Prep Time: 20 mins | Cook time: 20 mins | Serves: 12
Prep Time: 20 mins | Cook time: 20 mins | Serves: 12
Ingredients
For white layer (vanilla layer)
| Maida/ All purpose flour | 1/2 cup |
| Vanaspati/ ghee | 1/4 cup minus 1 tsp |
| Sugar | 1 cup |
| Vanilla essense | 3 drops |
For Choco layer
| Maida/ All purpose flour | 1/2 cup |
| Vanaspati/ ghee | 1/4 cup minus 1 tsp |
| Sugar | 1 cup |
| Choco powder (unsweetened) | 3/4 tblsp |
Method
- Heat vanaspati/ ghee in a pan until hot. When you add a pinch of flour to it, it should get fried immediately. Add the flour and fry briskly. May be for a minute to get rid of raw smell. Switch off the flame. The flour should be mixed well with the ghee. Keep a try greased well, ready.
- In another heavy bottomed pan, add sugar and 1/2 cup water. Boil until one string consistency. Its very important to get one string consistency. So double ensure that it has reached one string consistency. (If you check by swiping the back of the ladle with your fore finger and check in between thumb and forefinger, a string will from).
- Now, switch off the flame and add the fried maida. Mix well to a smooth paste. Add the vanilla essence. Keep stirring.
- Continue until the mixture gets thick as shown in the pic. It took 5 mins for me, so kept stirring until that. If your sugar syrup is past one string consistency, the mixture gets thick fast, so the time depends on the syrup consistency. If syrup has not reached one string consistency then it will never get thick. So syrup consistency is very important. Pour in a greased plate.
- Level with a greased zip loc or flat ladle. Let it be thin as we are gonna make it 2 layered.
- Now follow the same process of heating ghee, add maida and mix well. Now add coco powder to it. Mix well and keep aside.
- Prepare sugar syrup for one string consistency same as step 2 and add the coco mixture to it. Mix well off the fire (remove from fire and keep stirring)
- When the mixture gets thick, pour it over the vanilla layer. Spread same as before to a smooth level using a greased zip loc. Let it set for atleast 1/2 hr and then cut into desired shape with a knife. Invert and tap gently over another tray to get the pieces separately.
Notes
- Both ghee or vanaspati works great for this. But do not add more than mentioned. This is the maximum we can add to this burfi, otherwise the burfi will become so soft.
- Vanilla adds great flavour to this. If you don’t have then you can add powdered elachi.
- As I said b4 sugar syrup is very important to get the burfi.
- Do not let the mixture cool without stirring as it will not be smooth later. So keep stirring until it cools and poured into the tray.
- You can make only vanilla or only chocolate too. Add any other colour to the white also can.
Enjoy the desi chocolate fudge, it smells heavenly and tastes great, just melt in your mouth.
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