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.