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Saturday, January 16, 2016

Maida Milk Chocolate Burfi

3 3/4 cups All Purpose Flour
3 cups Milk powder
6 cups Sugar
1/2 cup or 50 grams of Cocoa powder
1/2 cup broken Cashew Nuts
1/2 tsp Venilla powder
2 cups of Ghee (1/2 cup for frying All Purpose flour, Remaining for Burfi)

Dry roast the cashew nuts and keep it aside.

Put 1/2 cup of ghee in a heavy bottomed vessel and heat. Once its hot, add all purpose flour and fry them in medium/low flame until it gives nice aroma.

Add milk powder, cocoa powder, mix them well and switch off the flame.

In another heavy bottomed vessel, add sugar, around 2.5 cups of water and prepare the sugar syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)

Add all purpose flour, milk powder mix and mix them well.

Add ghee little by little and mix them well until it forms a single mass like texture.

Put this into a ghee applied plate, sprinkle cashew nuts and spread it using one flat spoon as shown in the picture below.

Cut it into diamond shaped pieces as shown in the picture below.

Remove the pieces and store them in an airtight container.
Original source: Maida Burfi. Thanks Divya Pramil for the recipe.