Double Decker Milk Powder Burfi / Vanilla Chocolate Burfi, a two layer burfi made from the milk powder, here one layer is vanilla flavor and another one is chocolate flavor.
It's my long term wish to make this kind of double layer burfi, after a few disasters, I finally nailed this recipe and was so glad that it turned out so delicious and I can make pieces without any fuss like my earlier attempt.
Guess this was my 4th attempt in making this milk powder burfi to get the perfect texture and taste.Since i'm saying that it took me 4 attempt to get it right, doesn't mean it's difficult to make, all it need is complete attention for entire cooking without leaving unattended even for a second.
Milk powder is a very delicate ingredient to handle, even if it is left unnoticed for a few seconds while making this burfi, it starts to burn at the bottom easily and the whole mixture becomes waste.
Milk powder is a very delicate ingredient to handle, even if it is left unnoticed for a few seconds while making this burfi, it starts to burn at the bottom easily and the whole mixture becomes waste.
So from all these attempts, I have learned a few things, first it should be cooked in low flame for the entire process to get that perfect texture. Second, remove from the flame once it starts to leave the sides, cooking beyond this point makes the chewy burfi unless you're intentionally looking for chewy burfi, then cook for a few more minutes after the mixture starts to leave the sides of the pan.
In one of my attempts, I had cooked one layer of burfi for a few more extra minutes and it turned out a little chewy, but ST liked the chewy layer more than the other one. So it's really up to you how you prefer your burfi and cook accordingly.
Which milk powder works best for this burfi?
I have tried this burfi with both full fat milk powder and non- fat milk powder. Both turned out good.
Where can I find non-fat milk powder?
If you're in the US/Canada, non fat milk powder is easily available in all grocery sections. You can find them at the coffee section !! Full fat milk powder is easily available in any Indian stores.
Can I make one layer only ?
Yes, of course. You can make either vanilla or chocolate layers alone.
Why is my burfi chewy ?
As I said earlier, cooking it for a longer time, makes the burfi chewy.
Any other tips?
Cook in low flame and don't leave unattended not even for a second. Follow these tips religiously to get yummy burfi
Now let's check out how to make these super delicious burfi !!
Procedure
Notes:
Chocolate Burfi | Double Decker Milk Powder Burfi | Diwali Sweet
Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 10
Recipe Category: Sweet | Recipe Cuisine: Indian
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
For Vanilla Layer
Milk powder -1 cup
Sugar - 1/2 cup(powdered)
Milk- 1/4 cup
Ghee - 2 tbsp
Vanilla essense - 1 tsp
For Chocolate Layer
Milk powder -1 cup
Sugar - 1/2 cup(powdered)
Milk- 1/4 cup + 1 tbsp
Ghee - 2 tbsp
Cocoa powder - 1 & 1/2 tbsp
Pistachio - few(for garnishing)
For Vanilla Layer
Milk powder -1 cup
Sugar - 1/2 cup(powdered)
Milk- 1/4 cup
Ghee - 2 tbsp
Vanilla essense - 1 tsp
For Chocolate Layer
Milk powder -1 cup
Sugar - 1/2 cup(powdered)
Milk- 1/4 cup + 1 tbsp
Ghee - 2 tbsp
Cocoa powder - 1 & 1/2 tbsp
Pistachio - few(for garnishing)
First for the vanilla layer,heat the ghee in a pan, add the milk and mix it well. 
Keep the flame in low for entire cooking. Next add the milk powder and whisk it together with milk mixture without any lumps.
Once the mixtures becomes thick, add the sugar and mix it well.
Let the sugar melts completely, then add the vanilla essence and stir it continuously.
Cook till the mixture leaves the sides of the pan and also you can see the whitish bubbles at the bottom, remove from the heat and transfer into greased / parchment lined tray. Smooth the surface with the ghee greased spoon.
Next, let's make the chocolate layer, the process is all same instead of vanilla essence here we gonna add cocoa powder. heat the ghee in a pan, add the milk and mix it well.
Keep the flame in low for entire cooking. Next add the milk powder and whisk it together with milk mixture without any lumps.
Once the mixtures becomes thick, add the sugar and mix it well.
Let the sugar melts completely, then add the cocoa powder and stir it continuously.
Cook till it leaves the sides of the pan, remove from the heat and transfer on top of the vanilla layer.
Spread it evenly and then press it with greased bowl or spoon for even surface. Let it cool for a while.
Next top it with coarse pistachio and gently press it on top to make sure that it stick it to the burfi and then slice as desired.
Yummy Milk Powder Burfi is ready. For more festive sweets and snacks, check out my collections
Related : How to make Boondi Ladoo
- Milk powder is easily burned if it's cooked in high flame, so the entire time, the flame should be low.
- Don't cook the burfi for longer time, it becomes chewy.
- Store it in refrigerator and it stays well for a week.
