This chocolate burfi recipe takes less than 30 minutes to make. Made with ricotta cheese and milk powder, this is a delicious treat perfect for any occasion.
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Burfi is a quintessential Indian sweet treat made for any celebration. Here is a quick and easy to make Chocolate Barfi aka peda. This is a perfect to make for rakhi, diwali or birthdays.
This is a delicious variation to the more traditional peda or milk fudge. Using chocolate and ricotta cheese make this quite a fusion of western and Indian cooking.
Traditional method of making peda/ milk fudge takes quite a long time. It involves boiling the milk until it gets to the creamy, thick consistency.
But this easy burfi recipe takes less than 30 minutes of hands-on time. The texture is very similar to the traditional version.
Ingredients
This chocolate burfi recipe needs just a few pantry staple ingredients.
Ricotta Cheese - I recommend using full-fat to get the best texture in the barfi. But low-fat is all you have, then go for it.
Dry Milk powder - again I recommend full-fat milk powder. I use Nestle brand dry milk powder. Indian groceries often carry whole milk powder as well.
Unsweetened Cocoa powder - any good quality cocoa or cacao powder will work in this recipe. I use Navitas Organics Cacao powder.
Other ingredients you need:
- unsalted butter or ghee
- granulated sugar
- sliced almonds
- ground cardamom
Instructions
Line a 8" square baking pan with parchment paper with 2" overhang on 2 sides. Alternately lightly grease a plate and keep ready.
In a nonstick pan on medium heat, melt butter or ghee and add the ricotta cheese. Mix and cook until the mixture is smooth and creamy.
Add the milk powder and sugar and cook till the mixture is creamy.
Stir in the cocoa powder and mix well until incorporated. Add the sliced almonds and mix again.
Cook, stirring frequently, until the mixture starts to leave the sides of the pan, this will take about 15~20 minutes.
Add ground cardamom and stir well to combine. Remove the mixture into the prepared pan into a ¾" thick layer. Smooth the top and set aside to cool.
Once the mixture is completely cooled, lift the burfi with the parchment onto a chopping board. Cut into squares or diamonds using a sharp knife. Store in an airtight container in the refrigerator for up to 1 week and enjoy!!
How to ensure that you got the correct texture?
Cooking the milk-ricotta mixture to the correct texture is a critical step in this burfi recipe. If it is not long enough, then the fudge will not set and if it is cooked too much, it will crumble.
Here a few tips and suggestions to ensure the perfect texture to your chocolate burfi:
- Use a non-stick pan otherwise there is a chance that the mixture will stick to the pan and scorch.
- Keep the baking pan with parchment or greased plate ready.
- Once the mixture starts to form a ball and leaves the pan, stir continuously and do not step away. At this stage, it comes together pretty quickly.
- Once done, cooked mixture should become somewhat dry. It should not stick to the pan or to the spoon.
- Remove the mixture onto the prepared pan and smooth out while still hot.
- If the cooled mixture is still sticky, do not fret. Put it back in the pan and cook for another 5~8 minutes until the texture is as noted in point #4.
Tips
- If you want to make traditional burfi, then simply omit the cocoa powder. Follow the recipe as is.
- Make sure to cook the fudge mixture on medium flame and stir constantly. Otherwise the mixture might stick and burn.
- If the burfi does not set and is still sticky, then do not fret. Simply put it back in the pan and cook for another 5~8 minutes until it starts to leave the pan and feels dry.
- Burfi can be stored in an airtight container in the refrigerator for up to 1 week.
Savory recipes to celebrate Indian festivals
Festive Sweet dishes
- Til ki Burfi
- Chocolate pistachio burfi rolls
- Figs, Date & nut bars
- 7-cup burfi
- Dulche-de-leche Peda
- Microwave doodh peda
Chocolate Burfi | Peda with Ricotta Cheese
Ingredients
- 4 tablespoons Unsalted Butter or Ghee
- 2 cups Ricotta Cheese
- 1 cup Whole Milk powder
- ⅔ cup Sugar
- 2 tablespoons Unsweetened Cocoa powder
- ⅛ teaspoon Ground Cardamom
- 2 tablespoons Almonds, chopped
Instructions
- Line a 8" square baking pan with parchment paper with 2" overhang on 2 sides. Alternately lightly grease a plate and keep ready.
- In a nonstick pan on medium heat, melt butter and add the ricotta cheese. Mix and cook until well combined.
- Add the milk powder, sugar and mix well until smooth and creamy.
- Stir in cocoa powder and mix until well incorporated. Add the chopped almonds and mix.
- Cook, stirring frequently until the mixture starts to leave the sides of the pan, this will take about 15~20 minutes.
- Add ground cardamom and mix well and remove the mixture into the prepared pan into a ¾" thick layer. Smooth the top and set aside to cool.
- Once the mixture is completely cooled, lift the burfi with the parchment onto a chopping board. Cut into squares or diamonds using a sharp knife.
- Store in an airtight container in the refrigerator for up to 1 week and enjoy!!
Notes
- If you want to make traditional burfi, then simply omit the cocoa powder. Follow the recipe as is.
- Make sure to cook the fudge mixture on medium flame and stir constantly. Otherwise the mixture might stick and burn.
- If the burfi does not set and is still sticky, then do not fret. Simply put it back in the pan and cook for another 5~8 minutes until it starts to leave the pan and feels dry.
- Use a non-stick pan otherwise there is a chance that the mixture will stick to the pan and scorch.
- Keep the baking pan with parchment or greased plate ready.
- Once the mixture starts to form a ball and leaves the pan, stir continuously and do not step away. At this stage, it comes together pretty quickly.
- Once done, cooked mixture should become somewhat dry. It should not stick to the pan or to the spoon.
- Remove the mixture onto the prepared pan and smooth out while still hot.
- Burfi can be stored in an airtight container in the refrigerator for up to 1 week.
Varadas Kitchen
They look great! What am I saying? Anything with chocolate is perfect.
Priya Suresh
Wish i get a box of this irresistible chocolate pedas, drooling here..
Srividhya Gopalakrishnan
yum.. I have tried almond peda in the similar way 🙂
Harini-Jaya Rupanagudi
Wow! I am sure chocolate lovers would love these pedas!
vaishali sabnani
wow they look amazing..wish we could get ricotta here.
sneha datar
Yum lovely pedas.
Mayuri Patel
lovely pedas using ricotta cheese. Please link my event announcement and Swathi's event announcement page on your post. Thanks
Suma Gandlur
Your post reminded me that I bought milk powder ages ago to try the microwave pedas and haven't done it yet. These chocolate pedas with ricotta cheese look amazing and that blue place mat looks stunning.
Jayashree
I am all for these short cut pedas. They look amazing.
lavina agarwal
Looks great. .m sure my little one would like this. .
Srivalli
Chocolate can make anything and everything sinful!..very tempting pedas Pavani..love your diwali setup!
Kalyani
gorgeous blue place mat !! pedas look great..
veena krishnakumar
wow!They look amazing......lovely pics
Archana Potdar
Chocolate pedas!! Wow Pavani even my girls will love it.
Lata Lala
Chocolate used to make pedas sounds so interesting. It's a great dessert for any occasion or to serve to your guests.
Lovely share.
Global Tastes & Travels Inc.
looks so soft and luscious
Global Tastes & Travels Inc.
looks so soft and luscious
Bless my food by Payal
Chocolate barfi sounds very interesting. Children usually don't like sweets but they fall pray to chocolate very easily. Finally they too can cherish it. Superb.
Uma
This quick dessert is a perfect for a busy days to fulfill our sweet cravings! Looks neat and I loved your pictures too Pavani.
Mayuri Patel
A good idea to use ricotta instead of mawa which in most western countries is not readily available. A simple recipe to follow and the end result is a delish chocolate burfi.
Padma Veeranki
A great idea to use ricotta instead of mawa which is what I too do sometimes as it's easily available. A easy recipe to follow and your chocolate peda looks out of the world!!