Chocolate Badam Burfi

5 from 2 votes

Chocolate Badam Burfi - two layered Chocolate burfi made with almond flour. Easy to make and prefect for Diwali and Valentine's day.

Prep Time5

Cook Time30

Course: Dessert

Cuisine: Indian

Servings: pieces

To a wide non stick pan add sugar and water, stir and let the sugar dissolve. Cook till you see some bubbles ( as shown in the picture)
Once you see the bubbles immediately reduce the heat to low and add the milk, almond flour and one teaspoon of ghee, scrape the sides and slowly mix until there are no lumps.
Now increase the heat to medium and keep stirring till the mixture starts coming together. Add two teaspoons of ghee and keep stirring, when you fold the dough it will hold its shape.
To check if it the right consistency, take a small piece of the dough and see if you can make a slightly soft but non sticky ball. If not cook little more.
If you over cooked and the mixture is looking dry then sprinkle some water and mix it well.
Transfer ⅔rd of the mixture to a parchment lined pan and spread it evenly. To the rest of the mixture add coco powder and chocolate chips, the heat from the pan will instantly melt the chocolate chips.
Mix it well and immediately transfer the chocolate mixture on the burfi layer. You can use some ghee to make it easier to spread.
Apply edible silver leaves on the top (optional). Let cool a bit, and put in the refrigerator for 30 minutes before cutting into desired shape.
Store the burfi up to 3 days at room temperature and up to 10 days in the refrigerator.

I like to use a wide non stick pan, as the mixture cooks faster.

After adding the chocolate chips to the burfi, work quickly and spread it on the burfi.

Make sure you can make a non sticky ball if you like to have a bite.

Even if the burfi turns out slightly softer than you like, it really tastes good.