Chocolate Coconut Burfi – Rakshabandan Sweets

For the final day of Rakshabandan sweets, here is one sweet for all chocolate lovers. I know most of you prefer chocolates over sweets for rakhi. Why not combine them both to make this extremely sinful dessert! As I was making these sweets for my daughter, I knew I had to make a chocolate version. My daughter was so elated to see those dark beauties topped with choco chips. She took sweets to her friends, but never took these to school. She becomes a little greedy when it comes to chocolate.

The chocolate flavour is so prominent in this burfi and it will remind you of brownie or a cake. The mawa and coconut add to the richness of the sweet. You can even serve it with a scoop of icecream for a perfect dessert to finish off your meal. The procedure is so much like the carrot burfi and paan burfi I posted earlier.  I made all the three burfis on the same day. I made a batch of my home made mawa the previous day. On the day of making the sweet, I grated a huge coconut, divided it into three and used it in the recipes. The whole lot took nearly one hour to make. Then I placed them in fridge and let it set. I only sliced them up the next day and see that huge plate with all those burfis I made (the bottom of this post). They look so beautiful, right?

Ingredients:

Ghee – 2 tbs

Grated Coconut – 1 cup, tightly packed

Unsweetened khova / mawa – 1/2 cup

Cocoa Powder – 1/4 cup

Condensed milk – 1/3 cup

Cashew Nuts and Choco Chips For Decoration

Procedure:

In a pan mix together coconut and ghee.

Roast then until aromatic and it turns colour.

Add mawa, condensed milk, cocoa powder and mix well.

Keep on stirring on medium heat until it becomes thick and dough like. It shouldn’t stick to the sides of the pan.

Grease a tray with ghee and transfer the burfi mixture to it.

Add some ghee on top of the mix and with the help of a spatula, flatten the mixture and spread it on the tray.

Add chopped cashew nuts and choco chips on top and press well.

Allow it to cool completely.

To make even squares, refrigerate the tray for two to three hours or until firm.

Using a sharp knife cut it out into squares and store it in an airtight container in fridge.

Chocolate Coconut Burfi Recipe

Print Recipe Pin Recipe

Course Sweets

Cuisine Tamil Nadu

Servings 1 Boxful

Ingredients

  

• Ghee - 2 tbs
• Grated Coconut - 1 cup tightly packed
• Unsweetened khova / mawa - 1/2 cup
• Cocoa Powder - 1/4 cup
• Condensed Milk - 1/3 cup
• Cashew Nuts and Choco Chips For Decoration

Instructions

 

• In a pan mix together coconut and ghee.
• Roast then until aromatic and it turns colour.
• Add mawa, condensed milk, cocoa powder and mix well.
• Keep on stirring on medium heat until it becomes thick and dough like. It shouldn’t stick to the sides of the pan.
• Grease a tray with ghee and transfer the burfi mixture to it.
• Add some ghee on top of the mix and with the help of a spatula, flatten the mixture and spread it on the tray.
• Add chopped cashew nuts and choco chips on top and press well.
• Allow it to cool completely.
• To make even squares, refrigerate the tray for two to three hours or until firm.
• Using a sharp knife cut it out into squares and store it in an airtight container in fridge.

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