Chocolate Barfi (also spelled Chocolate Burfi) is an easy Indian sweet made with khoya, cacao powder, and sugar. The recipe needs only a few ingredients and comes together quickly. The burfi has a soft, fudgy texture and deep chocolate flavor. Perfect for festivals, gifting, or whenever you crave a quick homemade mithai.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 12 · 12 Chocolate Barfi
  • Category: Sweets
  • Cuisine: Indian

Ingredients

  • 200 grams (2 cups) Khoya ((mawa), grated)
  • 75 grams (½ cup) powdered sugar (or Indian boora sugar)
  • 3 tablespoons cacao powder (or cocoa powder)
  • ½ teaspoon cardamom powder
  • 2 to 3 tablespoons milk (– optional, for soft texture)
  • 1 to 2 teaspoons ghee (– for brushing or greasing)
  • 1 to 2 tablespoons almond slivers (or sliced pistachios or cashews)
  • 1 edible silver leaf ((chandi vark))

Method

Preparation

  1. Sift powdered sugar and set aside.
  2. Ensure that the khoya is at room temperature before you begin. If using frozen khoya, defrost and bring it to room temperature.
  3. Additionally grate the khoya and keep it aside too.
  4. Grease a 6×6 inch tray very well with ghee. You can also line the tray with parchment paper.

Heat Khoya

  1. Heat a heavy pan, skillet or kadai (wok) on a low flame.
  2. Add the grated khoya and cook for about 2 to 3 minutes, stirring continuously until it softens and turns smooth. Do not brown it.
  3. Take the pan off heat and let the khoya become warm but not hot.

Add Sugar & Cardamom

  1. Once the khoya becomes lukewarm, add the boora sugar or powdered sugar and cardamom powder.
  2. Mix well until the sugar blends in completely.

Make Chocolate Barfi

  1. Add cacao powder and 2 to 3 tablespoons milk. Mix thoroughly.
  2. Place the pan back on low heat and cook for 2 minutes, stirring often until the mixture becomes soft, smooth, and slightly moist. It should leave the sides of the pan but stay spreadable.
  3. Spread the mixture in the greased tray. Flatten evenly with a spatula to get a thickness of about 0.6 to 0.5 cm.
  4. Top with slivered nuts (almonds or pistachios or cashews) and edible silver leaf.
  5. Let it set at room temperature or refrigerate for 30 to 40 minutes.
  6. Slice into squares or diamonds and serve.

Serving & Storage Suggestions

  1. Serve chocolate barfi as a festive sweet or after-meal treat.
  2. It pairs well with traditional Indian sweets like coconut ladoo or kaju katli. You can also pack it in boxes for gifting during Diwali or Raksha Bandhan.
  3. Store the barfi in an airtight container in the refrigerator. Bring to room temperature before serving for the best texture or opt to serve chilled.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.