Burfi, barfi or barfee is a traditional Indian dessert that does not contain gluten and is so popular that it has acquired many variations. In this case, the variant is a layered chocolate and caramel burfi, a very tasty, quick and easy to make at home sweet that is eaten cold.
One of the ingredients in this recipe is khova kheer , also called khoya, khawa or khoa, a very common dairy in the cuisine of the Indian subcontinent, made from powdered milk or condensed milk. This can be prepared homemade or bought ready-made in specialized stores, in some supermarkets and also in online stores.
Besides khoya, the others are very simple ingredients , like sugar and cocoa powder, with the optional addition of cardamom powder and walnuts. Once ready, it should only be cooled to cut into pieces, like candy.
Ingredients for 8/10 servings:
preparation:
- Wait until the khova kheer is at room temperature before starting the preparation, as it takes a long time to achieve a malleable consistency. Once done, grate it and place it in a nonstick skillet .
- Let it soften over very low heat , as it can darken and burn very quickly.
- Once it has heated up, add the sugar and stir constantly until it has melted.
- If desired, add the cardamom powder and stir until doneness turns a caramel color , becomes very thick, and begins to peel off the bottom of the pan on its own.
- Turn off the heat, transfer the dough to another container and divide it into two parts.
- Pour one part into a greased foil-lined pan and spread it out with a spatula while it’s warm . Create a smooth and compact layer, filling in all the edges of the font.
- Let this mass rest and, meanwhile, mix the second part with the cocoa , until it turns a homogeneous brown color.
- Spread the cocoa preparation on the previous layer , smoothing and compacting the dough with the spatula.
- Crush the walnuts and sprinkle them on top.
- Place in the refrigerator for about 30 minutes.
- Remove from the cold, cut into pieces, in the way you prefer , to serve the guests.
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