So my most favourite time of the year is here (my birthday comes 4th, just saying) and I thought I’d help in making the usual stuff – gulab jamun, mixture, ompodi etc. – until my boss pointed out to a fairly simple recipe. I decided that I’d make chocolate barfi for Deepavali.
It took me no more than 20 minutes to make the burfi and about an hour to cool and set it. I later covered it in aluminum foil and placed it in the refrigerator for two hours, cut it into diamonds and again left it overnight in the fridge. They (the pieces) were chewy at first but after a night’s stay in the fridge, the burfi became incredibly dense and irresistible! (My boss raved and raved about it and her professional chef sister saw the picture and complimented me on it!) Ha, what a wonderful start! Also, in a hurry I added only half the amount of butter so it was a little tough to stir the mixture, but again it was dense. My second batch, which had the correct amount of butter was easy to work with. Then again, it’s a good workout for the arms so it’s not a big deal.
Condensed milk – 400 grams
Butter – 60 grams
Chocolate, chopped – 60 grams (I used Dairy Milk)
Cocoa powder – 1/2 cup
Whole-wheat flour (atta) – 1/2 cup
Lightly roasted nuts – half cup (I used cashew nuts, pistachios and almonds)
For greasing – A few drops of ghee
Lightly roast the flour. Remove from the flame when it turns light brown in colour. Melt butter in a heavy-bottomed pan, mix in condensed milk, cocoa powder and roasted flour. Cook for 4-5 minutes on a low flame, stirring continuously to avoid sticking and burning. Mix in chopped chocolate and cook for one minute. Pound the nuts into smaller pieces and spread the mixture in a greased metal tray. Gently flatten with spatula. Cool for an hour. Slice into squares and serve.
1. I found that slicing into squares even after an hour was slightly messy so I chilled it for an hour and cut it.
2. Halving the amount of butter gave it a dense taste.