Chocolate Burfi | Two Layer Chocolate Mawa(Khoya) Barfi (Step by Step Pics) ~ Diwali Special

I have cherished most of my memories of childhood and that marks our stay in the northern parts of India. Diwali is the best time of the year that I loved the most as the streets, households,shops and everything around is lit by decorative lights and diyas. We(me & my sis) used to persuade dad to buy few diyas and crackers though we don't celebrate Diwali. And dad silently consented too. No other festivals did I like so much but Diwali had its own zeal and I totally loved it. Apart from the lights and diyas and crackers, we used to get sweet packets from dad's office, colleagues and from our good neighbours. The fridge used to be packed with all the sweets for the next few days before we finished them all. The best ones vanished in no time, then the less favorite ones found its place in our tummies. Mom ensured that nothing goes wasted and we did enjoy too. During X'mas time,we returned plum cake, rosette cookies, kulkul and other delicacies in lieu of the sweets. I do miss that fun here in Kerala for Diwali. And in those days, chocolate barfi was one of the top listed burfis of our time and I loved the two layer barfis dearly. 

Little did I know those days that these barfis hardly needed any time to prepare if you had ready made mawa(Khoya) in hand. Though I already posted a milk powder barfi version which is quick but its morec of a chewy texture and doesn't come similar to the mawa barfis.I loved these barfis so much as a kid and so recreating this at home was something long awaited. Each time I think of making this, ready made mawa is a big q to get here and I was more than happy when I found mawa (khoya) and bought it from an online store but my happiness turned sad as soon as I received the pack, it had fungus popping up on all sides though the pack wasn't expired and so was returned. My bad luck !! Then I finally decided to make my own batch of khoya or mawa with full fat milk. I have already posted the homemade khoya(mawa) recipe earlier and have made mawa gujjiya with the homemade mawa too. But mawa making is a continuous stirring process so was finding easy access to the store brought mawa which found no success and reverted to making mawa at home from scratch. One liter of milk yields roughly about 195 gm to 205 gms. I got 200 gms from one liter milk and it was a very small batch to yield 6 square pieces. Actually in this barfi the hard part is only this mawa making and so as I mentioned earlier if you have ready made mawa give this a try this Diwali, tastes delicious. They are soft melt in moth consistency unlike the chewy version of milk powder.

Preparation time ~ 10 mins

Cooking time ~ <10 minutes

Serves ~ 6 square pieces

Author ~ Julie

Ingredients

for white (mawa) layer 

mawa 125 gms (around 3/4 cup)

powdered sugar 1/4 cup (4 tbsp)

cardamom pods 2 or 1/2 tsp powder

milk 1tsp

for chocolate layer

cocoa powder 2 tsp

mawa 75 gms(around 1/3 cup)

powdered sugar 3 tbsp

milk 2 tsp

Method

• I have used homemade fresh mawa here, If you want the recipe click this link to make your own batch. (I made with one liter milk and got 200 gms of mawa).
• Grease a plate with ghee on it and keep ready. Powder the cardamom and keep aside.
• Grate the mawa at room temperature or crumble it fine. First we will make the white layer, for that add the 125 gms of mawa in a heavy bottomed pan and add powdered sugar. Bring this to heat on low flame, Keep stirring continuously so that it doesn't stick to the bottom of the pan. The sugar melts to melt the mawa too. To this add a tsp of milk and cardamom powder. Continue to cook until the mixture leaves the sides of the pan, may take 4-5 mins and comes together as a mass. 

• Transfer this to the prepared plate and shape the sides using a spoon dipped in ghee. Wait to cool completely for 45 mins to one hour before you make the second layer. Cover and leave to cool at room temperature.

• Heat the same pan and add the mawa (75gms) along with cocoa powder and powdered sugar. Simmer on low heat until the sugar starts to melt down and then add 2 tsp of milk. Continue to cook  until the mixture comes together like a mass, may take 3-4 mins on low flame. Transfer this on top of the white layer and shape using a ghee smeared spoon. Leave to cool for 30 minutes.
• Refrigerate for 2 hours to cut in slices and enjoy.

NOTES

* Adding milk is optional, if you add more sugar then there is no need to add milk. In that case the melted sugar is enough to melt the mawa too. Add milk accordingly.

* Continuous stirring is important to prevent scorching at the bottom of the pan.

* Also make sure to cook on low flame for best results.

* If you don't like the chocolate layer then just make the white layer which yields yummy mawa barfis.