This chocolate barfi features Belgian milk chocolate, mawa, and cardamom for an authentic danedar textured treat perfect for Diwali! Chocolate barfi is one of my favorite Diwali sweets, and it is perfect for all celebrations and festive occasions. It uses powdered milk for an instant and simple mawa base.
About this Recipe
Chocolate Barfi, a popular Indian sweet, is elevated in our recipe with high-quality Belgian milk chocolate, imparting a rich, velvety taste that sets it apart. Chocolate barfi has always been one of my favorites to get from the Mithai shops from when I was a kid.
Unlike traditional versions, we use real milk chocolate instead of cocoa powder, enhancing the dish’s flavor profile. Through several experiments, I refined the recipe, incorporating melted milk chocolate in precise quantities to achieve the ideal consistency and flavor.
To get the mithai-shop danedar (grainy) texture, add cold milk to hot ghee before blending in the milk powder. For a smoother version, combine cold milk, cold ghee, and milk powder and heat together to form the mawa dough.
Belgian milk chocolate – it’s important to use a good chocolate, one that you enjoy the taste of because this is a very chocolate-forward recipe.
Milk powder – for instant mawa
Ghee — used in many Indian sweets, you can buy it from an Indian store or make ghee from butter.
Cardamom – cardamom gives it that authentic Indian taste
Powdered sugar (for a smooth texture)
For Garnish: Sprinkles, almonds, pistachios, nonpareils, or M&Ms for garnish
Equipment: 7” Cheesecake pan
- Be sure to cook the mawa enough. If you don’t cook it enough, you won’t get the right texture. Cook it until the dough just starts pulling away from the pan. About 5-7 minutes.
- If you overcook the mawa, it becomes too crumbly. You can fix this by adding a couple of tablespoons of milk.
- Swapping milk for evaporated milk adds a caramelized flavor
- You can add saffron for a touch of warmth.
- Substitute vanilla for a different aromatic note.
Barfi also stores well in the refrigerator, kept in an airtight container for 2-3 weeks. You can freeze it to store it for several months. This will alter the texture, making it slightly crumbly.
- 7" square cheesecake pan optional
- ¾ cup good quality milk chocolate 150g
- 3 cups milk powder
- 1 cup evaporated milk or whole milk
- ⅛ tsp ground cardamom
- ¼ cup ghee
- 1 ⅛ cup powdered sugar
- In a small bowl, mix powdered sugar and 3 tablespoons of milk to make a paste. Set aside.
- In a double boiler or microwave-safe bowl, melt the chocolate and set aside.
- Make mawa by heating ghee in a nonstick pan. Add milk and milk powder. Mix over medium heat until it comes together to form mawa, 5-7 minutes.
- Add the powdered sugar paste and cardamom. Stir until fully integrated.
- Take about half of this mixture and press it into a small pan, such as a 7” square cheesecake pan. Spread it evenly, pressing down with a spatula.
- Return the remaining mawa to the heat. Pour in the melted chocolate and stir until fully combined.
- Add the rest of this mixture to your small pan. Press along the top with a spatula to form a somewhat smooth surface. Add your garnish and let cool to set before cutting.