Indians can move out of India, but their love for their country and food never goes away. Most Indians travel to India to meet their country to relive their days and enjoy their respective cities, meet family and friends and to enjoy their favorite foods, most importantly street foods and sweets.
Most friends who travel home always bring back loads of sweets with them, including us. We always get our favorite sweets from India. There are some wonderful sweets that I get from Rajasthan and some awesome delicacies that Mr. Parveez gets from Bangalore/ Bengaluru.
One of the mawa’a sweets that I loved from childhood is the half chocolate and half mawa’a. I still enjoy eating them when I am in India, and not just me, Mr. Parveez and boys enjoy them equally. The only problem we faced is that since the sweet is made from milk solids, we could never carry them with us, since milk products, unless they are sealed pack which isn’t possible from our favorite sweet stores.
Living in another country and not having the privilege of enjoying sweets and other foods as much as we would like to, and that pushes people like me to try and cook our favorite dishes at home.
And, one fine day I tried making our favorite burfi at home and they came out pretty good and almost same as what we get from our favorite stores. The recipe is pretty simple and the steps are also easy to follow. You just have to make sure that you cook on low heat so the khoya is cooked evenly and doesn’t ooze out any oil. The layers can be set by placing the chocolate burfi on the mawa’a burfi by brushing little water to help glue them together.
A very easy recipe and definitely comes out wonderful.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
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- 250 gms Khoya around 2.5 cups
- 1/3 cup Sugar
- 1/4 cup Water
- 2 tbsp Cocoa powder
- 1/2 tsp Chocolate food color Optional
- 1 No. silver leaf Optional
Ingredients
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- Grate the Khoya.
- Put Sugar and water in a flat pan and bring it to a boil. Make 2 1/2 thread consistency of sugar syrup by stirring on low heat for 5-7 minutes. Remove from heat.
- Add grated Khoya to the hot syrup. Stir continuously for 3 - 4 minutes.
- The mixture will start to thicken and turn into a soft paste. If still runny, return to fire and stir on very low heat for 2 minutes.
- Divide the basic Burfi mixture in to two equal parts. Transfer one portion to a greased Burfi tray or loaf tin to get 1/2 " thick burfi. Keep aside for 15 minutes in the freezer.
- To the Khoya in the pan, add the cocoa powder and mix well to blend. More cocoa can be added as per your taste. Add the chocolate food color if you like a darker color. Keep aside.
- When the plain burfi is set, heat the chocolate Khoya mixture in a pan, and stir for 1-2 minutes on very low heat till it becomes soft enough to spread. Remove from heat. Spread over the set plain Burfi and tap lightly to level.
- Keep aside for 15-20 minutes in the freezer to set. Cut to pieces and put some silver leaf for decoration.
