Barfi, also known as barfee or burfi, is Indian fudge made with milk, sugar and a flavoring agent. Barfi is an easy dessert and is often prepared for festivals etc. This recipe uses the combined form of milk and sugar i.e. condensed milk. With condensed milk, the process becomes very simple and quick. Barfi made using condensed milk has a different texture than the barfi made with mawa. It is fudgier. And that’s what we love about this milkmaid chocolate barfi. It is a nice break from the regular chocolate barfi.
Condensed milk: It is easily available in the Indian stores. However, I have used homemade condensed milk. Whenever I have some leftover milk, I like to convert it to condensed milk and increase its shelf life many folds. And thereafter use it for my dessert recipes or even chai.
Cocoa Powder: Good quality cocoa powder should be used. Your chocolate barfi will be as good as your cocoa powder.
Sugar: I have used granulated sugar for the recipe. But I would recommend using powdered sugar as granulated sugar did not dissolve totally and there was a slight bite in the barfi.
Other ingredients: Ghee (clarified butter) in little quantity has been used to cook the mixture of barfi and sliced pistachios have been used for garnishing. I don’t like to add nuts to the barfi as I like its smooth and fudgy texture. However, if you want a bite in the barfi you can add nuts of your choice. You can add up to ½ cup of nuts such as almonds, pistachios, cashews, walnuts, etc. For best results, roast the nuts before use.
Well, I don’t have many barfis on the blog… hey, why so?! I’ll make more barfi and post them. They are so simple to make and totally delectable. However, there is a classic barfi i.e. seven cup barfi. Likewise, a deserted barfi i.e. hare chane ki barfi is also on the blog.
Chocolate barfi can be prepared for gifts to dear ones or can be served as dessert to guests or family.
1.This recipe makes 30-40 barfi, depending upon the size of barfi.
2.In a pan heat 3 tbsp of ghee (clarified butter). Add in 1 tin of condensed milk.
3.Next goes in 6 tbsp cocoa powder and ½ cup powdered sugar (yes in the image you can see granulated but it did not give good results. Use powdered for better results.)
4.Cook on low flame till the mixture leaves sides.
5.To check for the done-ness of barfi, take a small portion (drop size, to be precise) and put in cold water.
6.Let it sit for 30 seconds or so and then try and make a ball with it. If you are able to form the ball, the mixture is done. However if you can’t shape it into a ball, cook further for a minute and repeat the test.
7.Pour in a greased pan. You can select the size of pan as per the desired thickness of barfi. Grease the back of a spoon and smoothen the barfi.
8.Garnish with lots of sliced pistachios (pista).
9.Refrigerate for ½ and hour or till set. Thereafter take out of the fridge, loosen the sides and de-mould.
10.Cut into desired size.
PREP TIME 10 minutes + 30 minutes refrigeration time
COOK TIME 10-15 minutes
TOTAL TIME 20 minutes + 30 minutes passive time
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