The entire time to make this was just about 10 mins. The actual cooking of the burfi is only 3 -4 mins, that too you got to be stirring along. Infact because I had to click a picture, I left it to Konda to stir and it almost set. So I had to add some more of condensed milk to get it loose. After transferring to the tray, all you need is some 30 mins time or if you are in a hurry, put it into the freezer for a quick fix. Since it was pretty late when I had made this, I cut into pieces the next day morning. So unless you plan to do the same, you can forget this for overnight. Else this needs about 30 -40 mins cooling time.
We made kaja last night and couldn't plan anything else. Apart from this, I had also planned on making some Ribbon Pakodas, as my sil made murukkus. Our relatives came this morning and the breakfast was the regular Idli, Meddu Vada, Sambar and Coconut Chutney. Nothing to beat a traditional breakfast right!
Now I leave you to enjoy these Chocolate Burfi, adapted from a recent The Hindu print. We start a new edition of Cooking from Cookbook Edition, with new bloggers joining me. Please do check them out for their cooking from Cookbook!
Chocolate Burfi with Wheat
Condensed Milk - 200 gms / half tin
Cocoa powder - 2 tsp
Butter - 30 - 50 gms
Wheat flour - 1/2 cup
Dark Chocolate - 2 -3 cubes
How to make the Chocolate Burfi
In a non stick pan, dry roast the wheat flour until the flour lets out aroma. Remove and keep it aside.
In a thick bottom pan, melt the butter. Then add the condensed milk, cocoa powder, and stir again quickly.
Then add the wheat flour and stir everything again. Now add the dark chocolate bars.
Everything takes about 3 -4 mins and not more than that.
Quickly transfer this on to a greased pan and let it set.
It takes about 30 mins or more for this to set.
Cut into small pieces and serve.
Cookbook Challenge November Edition
Enjoy these chocolates and have a safe Deepavali