Today I’m sharing my delicious and beautiful 2 Layered Malai Pista Chocolate Burfi, made with just 1 litre of milk.
This homemade Indian sweet has a creamy, rich malai pista layer topped with a smooth chocolate layer. The combination of pistachios and chocolate makes this burfi incredibly delicious, while the two layers give it a beautiful, festive look.
If you’re looking for a special homemade sweet for Diwali or any festive occasion, do give this recipe a try. It looks just like a sweet shop dessert but is surprisingly easy to make at home!
For the Malai Pista Layer
- 1 litre full-fat milk
- 80 g sugar (⅓ cup)
- ½ teaspoon cornstarch
- ½ teaspoon ghee
- ¼ teaspoon cardamom powder
- 2 tablespoons pistachio powder, preferably coarsely ground
- 2 tablespoons pistachio crush
- ¼ teaspoon green food colour, optional
For the Chocolate Layer
- Chocolate, as needed
- 1 tablespoon coconut oil
- 2 tablespoons chopped almonds, optional
Step 1: Make the Khoya Mixture
- Start by making the sweetened khoya-style mixture.
- Pour ½ litre of milk into a heavy-bottomed kadai or pan. Since we are making a sweet khoya mixture, add 80 g (⅓ cup) sugar right at the beginning.
- Keep stirring continuously with a spatula so the milk does not stick to the bottom of the pan.
- Cook the milk over medium-high heat until it starts to thicken. Once the milk comes to a couple of good boils, reduce the heat slightly and continue cooking.
Step 2: Add the Cornstarch
- Take a small amount of milk from the pan and mix it with ½ teaspoon cornstarch. You can also use arrowroot powder instead of cornstarch.
- Mix thoroughly until completely smooth and make sure there are no lumps.
- Add this mixture back into the hot milk while stirring continuously.
- Increase the heat and continue cooking, stirring regularly.
Step 3: Add the Remaining Milk
- Once the milk is boiling well and staying inside the kadai, add the remaining ½ litre of milk.
- Continue cooking and stirring until the mixture becomes thick.
- It should take approximately 30 minutes, although the cooking time can vary depending on the pan and the heat. You can adjust the flame between medium and high as needed.
- Once the mixture has thickened considerably, add ½ teaspoon ghee. This adds a lovely richness and enhances the flavour of the burfi.
Step 4: Flavour the Malai Pista Mixture
- At this stage, the milk mixture should be thick and reduced.
- Add ¼ teaspoon cardamom powder and mix well. Cook the mixture for a few more minutes until it becomes slightly dry.
- Now add 2 tablespoons coarsely ground pistachio powder, 2 tablespoons pistachio crush, ¼ teaspoon green food colour, optional.. Mix everything well.
- Cook the mixture for another 5–7 minutes, stirring continuously, until it becomes thick and starts leaving the sides of the pan.
- Once the mixture is thick enough, turn off the heat.
Step 5: Set the Pista Layer
- Grease a plate or tray with a little ghee, or line it with parchment paper.
- Transfer the hot pista mixture to the prepared tray.
- Spread it evenly using a spatula and smooth the surface.
- Allow it to cool slightly, then place it in the refrigerator while you prepare the chocolate layer.
Step 6: Prepare the Chocolate Layer
- Melt your choice of chocolate using the double-boiler method.
- Place some water in a pan and bring it to a gentle simmer. Place a heatproof bowl over the pan, making sure the bottom of the bowl does not touch the water.
- Add the chocolate and 1 tablespoon coconut oil to the bowl. Stir until the chocolate melts completely and becomes smooth.
- For some extra crunch, you can add chopped roasted almonds to the melted chocolate. Roast the almonds first, allow them to cool, and then chop them before adding them to the chocolate.
- Mix well.
Step 7: Add the Chocolate Layer
- Allow the melted chocolate mixture to cool to room temperature. Do not pour very hot chocolate over the pista layer.
- Once the chocolate has cooled slightly, pour it over the chilled pista burfi layer.
- Spread it evenly to create a smooth chocolate topping.
- Place the tray back in the refrigerator for 1–2 hours, or until the chocolate layer is completely set.
Step 8: Cut and Serve
- Once completely chilled and set, remove the burfi from the refrigerator.
- Trim the edges if needed to get neat, clean sides. Cut the burfi into squares first and then cut each square diagonally or into your preferred shape.
- Our beautiful 2-Layered Malai Pista Chocolate Burfi is ready!
- The creamy pistachio layer combined with the rich chocolate topping makes this an irresistible festive sweet.
- Serve chilled or at room temperature and enjoy with your family and friends.
Store the burfi in an airtight container in the refrigerator. It is best enjoyed chilled or after allowing it to sit at room temperature for a few minutes before serving.
This recipe makes a rich, festive-style burfi with a creamy malai pista base and chocolate topping. The recipe can be prepared ahead of time, making it a great option for Diwali, festivals, parties, gifting, or special occasions.
I hope you enjoy making this beautiful homemade sweet as much as I do. If you try the recipe, don’t forget to share your feedback.
- Use full-fat milk for a rich and creamy burfi.
- Stir the milk regularly while reducing it to prevent it from sticking or burning at the bottom.
- Make sure the cornstarch is completely dissolved before adding it to the milk to prevent lumps.
- You can substitute arrowroot powder for cornstarch.
- Pistachio crush is optional, but it adds a lovely texture and extra pistachio flavour.
- Green food colour is also optional. You can skip it for a more natural-looking burfi.
- Let the chocolate cool to room temperature before spreading it over the pista layer.
- For extra crunch, add roasted and chopped almonds to the chocolate layer.
- Refrigerate the burfi until both layers are completely set before cutting.
- For neat pieces, use a sharp knife and wipe it clean between cuts.
2 Layered Malai Pista Chocolate Burfi | मलाई पिस्ता चॉकलेट बर्फी रेसिपी
A rich and festive 2-layered Malai Pista Chocolate Burfi made with creamymilk, pistachios, cardamom, and a smooth chocolate topping. This beautifulhomemade Indian sweet is perfect for Diwali, festivals, gifting, and specialoccasions.
Ingredients
Malai Pista Layer
- 1 litre full-fat milk
- 1/3 cup Sugar
- ½ teaspoon cornstarch
- ½ teaspoon ghee
- ¼ teaspoon cardamom powder
- 2 tablespoons pistachio powder preferably coarsely ground
- 2 tablespoons pistachio crush
- ¼ teaspoon green food colour optional
Chocolate Layer
- Chocolate as needed
- 1 tablespoon coconut oil
- 2 tablespoons roasted and chopped almonds optional
Instructions
Make the Milk Mixture
- Pour ½ litre of milk into a heavy-bottomed kadai or pan.
- Add 80 g (⅓ cup) sugar and mix well.
- Cook over medium-high heat, stirring continuously with a spatula to prevent the milk from sticking to the bottom.
- Once the milk comes to 1–2 good boils, reduce the heat slightly and continue cooking until it starts to thicken.
Add the Cornstarch
- Take a little milk from the pan and add ½ teaspoon cornstarch. Mix thoroughly until smooth and lump-free. You can substitute arrowroot powder for cornstarch.
- Add the cornstarch mixture back into the hot milk while stirring continuously.
- Continue cooking over medium-high heat, stirring regularly.
Add the Remaining Milk
- Once the mixture is boiling and has started thickening, add the remaining ½ litre milk.
- Continue cooking and stirring until the mixture becomes thick and reduced. This should take approximately 30 minutes, depending on the heat and pan used.
- Adjust the flame between medium and high as needed while cooking.
- Once the mixture has thickened considerably, add ½ teaspoon ghee and mix well.
Make the pista layer
- Add ¼ teaspoon cardamom powder and mix well.
- Cook for a few more minutes until the mixture becomes slightly dry.
- Add 2 tablespoons pistachio powder, 2 tablespoons pistachio crush, and ¼ teaspoon green food colour, if using.
- Mix everything well and cook for another 5–7 minutes, stirring continuously, until the mixture becomes thick and starts leaving the sides of the pan.
- Turn off the heat.
Set the Pista Layer
- Grease a plate or tray with a little ghee or line it with parchment paper.
- Transfer the hot pista mixture to the prepared tray.
- Spread it evenly and smooth the surface with a spatula.
- Place the tray in the refrigerator while preparing the chocolate layer.
Make the chocolate layer
- Melt the chocolate using a double boiler.
- Place some water in a pan and bring it to a gentle simmer. Place a heatproof bowl over the pan, ensuring that the bottom of the bowl does not touch the water.
- Add the chocolate and 1 tablespoon coconut oil to the bowl.
- Stir until the chocolate is completely melted and smooth.
- For extra crunch, add roasted and chopped almonds, if desired.
- Mix well and allow the chocolate mixture to cool to room temperature.
Add the chocolate layer
- Once the chocolate has cooled slightly, pour it over the chilled pista layer.
- Spread the chocolate evenly over the surface.
- Refrigerate for 1–2 hours, or until the chocolate layer is completely set.
Cut and serve
- Once completely set, remove the burfi from the refrigerator.
- Trim the edges for neat, clean sides.
- Cut into squares or your preferred shape using a sharp knife.
- Serve and enjoy this delicious 2-Layered Malai Pista Chocolate Burfi.
Video
Notes
- Use full-fat milk for the richest and creamiest texture.
- Stir the milk frequently while reducing it to prevent burning.
- Always dissolve the cornstarch completely before adding it to the milk.
- Arrowroot powder can be used instead of cornstarch.
- Pistachio crush is optional but adds wonderful texture and flavour.
- Green food colour is optional and can be skipped.
- Allow the melted chocolate to cool before pouring it over the pista layer.
- Roasted almonds are optional but add a delicious crunch.
- Chill the burfi thoroughly before cutting for clean, neat pieces.
- Store in an airtight container in the refrigerator.
