Indian cooking comprises of a variety of local cuisines. The assortment in soil type, climate, culture, cultural cluster and occupations, these cuisines fluctuate from each other primarily due to the use of locally obtainable spices, herbs, vegetables and fruits. Indian food is also prejudiced by spiritual and cultural choices and civilization. Foreign invasions, trade kindred and colonialism had introduced convinced foods to the country like potato, chillies and breadfruit. As the number of cuisine increases, the number of its lovers also gets doubled. So here is the recipe of delicious Chocolate Burfi:
- Cocoa powder 2 teaspoons
- Khoya/mawa 2 cups + 1 tablespoon
- Sugar 1/2 cup
- Liquid glucose 1 teaspoon
- Green cardamom powder a pinch
- Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously till the sugar dissolves and the khoya starts to melt.
- Add the liquid glucose and continue to cook for about twenty minutes, stirring continuously, till the mixture thickens and begins to leave the sides of the kadai.Add the cardamom powder and mix well.
- Divide the mixture into two parts. Add two teaspoons of cocoa powder to one part and mix well.
- Transfer the cocoa mixture onto a greased six-by-eight-inch aluminium tray and spread it evenly. Leave to cool to room temperature and set.
- Spread the remaining khoya mixture on top of the chocolate layer and spread it evenly. Set aside to cool.
- Cut into twenty squares or diamonds and serve with the chocolate layer on top. Makes 20 pieces/400 grams