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Hindi
Chocolate Barfi
Ingredients
- 500 grams Unsweetened Mawa (crumbled)
- 150 grams Sugar
- 30 grams Ghee (2 tablespoons)
- 20 grams Unsweetened Cocoa Powder
- ΒΌ teaspoon Cardamom Powder
- 1 teaspoon Oil (refined or olive or ghee)
- 1 Silver Sheet or Varak (optional)
- A few almonds and pistachios slivered (optional)
Instructions
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Grease a cake tin or a thali with 1 teaspoon of oil. Keep aside.
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To make the white layer of the barfi, place a non-stick pan on low flame.
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Add 1 tablespoon of ghee.
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Let it melt and heat up just a bit.
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Add 300 grams of crumbled mawa and 90 grams of sugar.
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Start mixing and stirring them.
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The sugar will melt in about 5 minutes and the mixture will leave fat from the sides.
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Add the elaichi powder and stir for 5 more minutes.
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The mixture will leave the sides and come together in the center giving paste-like consistency.
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Pour it into the ready tin or thali.
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Let it cool down for about 1 hour at room temperature.
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Now, to prepare the Chocolate layer, heat 1 tablespoon of ghee in the same pan on low heat.
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Add the remaining mawa and sugar.
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The sugar will melt in about 5 minutes.
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Stir continuously so that the mixture does not stick or burn.
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Put in the cocoa powder and cook it for 5 more minutes.
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Again, the mixture will gather in the center and leave the sides.
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Pour it over the set white layer.
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Smoothen with a spatula.
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At this stage, sprinkle slivered or chopped almonds and pistachios or place the varak sheet. (Optional)
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Let it cool for minimum 1 hour.
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Once it cools down, place in the fridge for 15 minutes for faster setting.
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Using a sharp knife, cut it into squares.
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Store in an airtight container or tiffin.
