Sunday, November 3, 2013

Chocolate Vanilla Burfi

Another recipe from Rak's Kitchen.  I knew I had to make it for Diwali. It was almost like the store bought one.  But I think I went past the one thread sugar syrup stage just a wee bit.  And I would cut down the sugar the next time I make it.

It will never fail to impress.
Happy Diwali to all of you!

There are two layers here. To be made individually. The white portion or the vanilla burfi layer and the chocolate layer

Makes about 15 pieces.

Vanilla layer -
All purpose Flour - Maida - 1/2 cup
Ghee - clarified butter - 1/4 cup - melted
Sugar 1 cup (I would reduce this to 3/4 cup the next time, I found it a little too sweet)
Vanilla essence - a few drops

Chocolate layer -
All purpose Flour - Maida - 1/2 cup
Ghee - clarified butter - 1/4 cup - melted
Sugar 1 cup -( I would reduce this to 3/4 cup the next time)
Cocoa powder - 1 tbsp

Heat ghee in a pan to a point where you test with a bit of maida, it should get sizzle.
Add the maida to it, and fry briskly till the raw smell of the flour is no longer there - about 3 minutes.
Make sure you do not brown the flour.
Keep aside the flour.

Grease a tray and keep ready. A small tray is fine.

Take the sugar in another pan, add about 1/4 cup water.
Bring to a one string syrup stage.
This has to be monitored closely.  Test syrup between thumb and forefinger.

Take off the heat.
Add the fried maida to the syrup.
The vanilla essence
Mix well. It will thicken to a thick mass.  This should take about 5 minutes

Immediately pour onto the greased tray.
Smoothen with a greased plastic sheet or a greased ladle (which you will notice I did not do !).
The layer should be thin since it will have another layer ( chocolate ) on top.

For the chocolate layer:
Same procedure to be followed though here after you fry the maida, add the cocoa powder and mix well
Make the one string syrup, take off heat, add the chocolate flour, mix well

Pour over the vanilla layer.

Let it set.
Cut into pieces after about 1/2 hour and let it set for some more time.
Remove while slightly cooler.

Note: Where I erred
The syrup stage, I got a call and I think one of the layers went into the next stage of sugar cookery
Cut down the sugar - it was a little too sweet for me

But despite that, I got a fairly good product.  And it can only get better with another attempt.


Some time to spare? Do leave a comment. Thanks.


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