Have you heard of double decker burfi. Here whichever sweet stall we visit, they have varieties of double decker burfis which are so colourful. And when I was a kid I used to love it a lot. Whenever some one presents sweet boxes, there will be at least 3-4 varieties of this double decker burfis. They would be my top fav sweets in the box. And after becoming a food blogger, I used to wonder what these burfis are made of. They are usually stocked in milk sweets section but there was a differece between the burfis which use mawa and these double decker burfis. When we discuss, hubby used to say that they are made with maida but I was not at all satisfied with the answer. How can they keep a maida burfi in milk sweet section? My question remained unasnswered until yesterday.
Day before yesterday, Sruti came home asking me for a box of sweets to give for charity. It is regularly followed in her school. Every Diwali, they give out so many boxes to ashrams and kids are also involved in this great work. When I suggested buying a box of sweet ( read this as I am lazy to make sweets) Sruti wanted me to prepare them. She finds a great pleasure when she tells her friends that her mom made the sweet. So she wouldn’t budge. I wanted to make a simple yet delicious sweet for the sweet box and I was going through recipes on net. Suddenly I remembered the milk powder pack I bought recently. So I went on searching for milk powder burfi and landed in Nishamadhulika’s youtube channel. It was a kesar and cardamom burfi but at the end she suggested that you can try any type of topping. So I wanted to make chocolate.
And when I finally made it I faced with a problem which I always face when making burfis. I removed the mixture a bit early and the burfi wouldn’t set. When I tried slicing it was like palkova instead of being firm. If it is a single layer burfi, I wouldn’t have hesitated. Just trasfering it back to the pan and stirring it for another five minutes would have solved the issue. But this is double decker burfi and I didn’t want both layers to merge. Suddenly I had an awesome idea. I heated oven to 150°C. As I have trasferred the burfi mixture to a baking tray, it was easier. I just placed it in oven for 10 minutes and removed it when the chocolate layer was firm to touch. And once it cooled, I made the cut marks and placed it in fridge to chill. After 1 hour, I removed it from fridge and run the knife through the cut marks again. The pieces were slightly stiff as they were chilled and it was easy to remove them as a whole piece. Keeping my fingers crossed, I waited for them to return to room temperature. And I was so happy that they tuned out great. And when I tasted one,wow! I have recreated the double decker burfi which I used to love as a child. So a dish which was supposed to be a great failure was turned into a great success and I am quite happy that it reminded me of my childhood fav sweet. So if your dish didn’t turn out good, don’t be disheartened. There would be surely a way to make it good. Only thing is that you need to keep your cool and think about a solution. And now let us move on to the recipe…
Recipe Source: Nishamadhulika
Makes 48 burfis
For The White Layer:
Milk Powder – 2 1/2 cups
Powdered Sugar – 1 1/4 cups
Butter – 1/2 cup
Cardamom Powder – 1/2 tsp
For The Chocolate Layer:
Milk Powder- 1 cup
Cocoa Powder – 1/4 cup
Powdered Sugar – 3/4 cup
Butter – 1/4 cup
For The White Burfi Layer:
In a heavy bottomed pan add milk and butter and heat.
When the butter melts, add the milk powder and whisk well to make a lump free mixture.
Add in the sugar and cardamom powder and mix well.
Sugar will start melting and the mixture will become slightly thin.
Keep on stirring on medium heat until the mixture thickens and doesnot stick to the pan.
Grease a small baking tray or a plate with butter and pour the thick mixture on it.
With the help of a spatula coated with butter, smoothen the mixture to even thickness.
Allow it to cool while you make the second layer.
For The Chocolate Layer:
In the same pan add milk and butter.
When the butter melts add the milk powder, cocoa powder and sugar.
Keep on stirring until the mixture becomes thick and does not stick to the pan.
Pour it on the white layer.
With a spatula coated with butter, spread it evenly on the white burfi layer.
Allow it to cool completely.
Cut into squares.
Store in an air tight box. You have to refrigerate if you are going to store it for more than two days.
Milk Powder Chocolate Burfi
For The White Layer
- Milk Powder - 2 1/2 cups
- Powdered Sugar - 1 1/4 cups
- Butter - 1/2 cup
- Milk-2/3 cup
- Cardamom Powder - 1/2 tsp
For The Chocolate Layer
- Milk Powder- 1 cup
- Cocoa Powder - 1/4 cup
- Powdered Sugar - 3/4 cup
- Milk-1/3 cup
- Butter - 1/4 cup
For The White Burfi Layer
- In a heavy bottomed pan add milk and butter and heat.
- When the butter melts, add the milk powder and whisk well to make a lump free mixture.
- Add in the sugar and cardamom powder and mix well.
- Sugar will start melting and the mixture will become slightly thin.
- Keep on stirring on medium heat until the mixture thickens and doesnot stick to the pan.
- Grease a small baking tray or a plate with butter and pour the thick mixture on it.
- With the help of a spatula coated with butter, smoothen the mixture to even thickness.
- Allow it to cool while you make the second layer.
For The Chocolate Layer
- In the same pan add milk and butter.
- When the butter melts add the milk powder, cocoa powder and sugar.
- Mix well.
- Keep on stirring until the mixture becomes thick and does not stick to the pan.
- Pour it on the white layer.
- With a spatula coated with butter, spread it evenly on the white burfi layer.
- Allow it to cool completely.
- Cut into squares.
- Store in an air tight box. You have to refrigerate if you are going to store it for more than two days.