Why make a normal burfi recipe when you can make burfi bars? I tried this unique burfi recipe recently and it was a huge hit at the party I took it to. It has 3 layers- the bottom layer of Parle G cookie crumbs, the middle and the star of the bar is the plain burfi, and the topmost layer is a thin layer of thick chocolate ganache. The textures and flavors of all these different layers go wonderfully well together. I hate to admit but my kids don’t care much for Indian sweets and they were ready to try these burfi bars when they saw the chocolate on top. That’s a win for me!
All jokes aside, these Burfi bars will make a unique Indian mithai for the upcoming Indian festive season. Whether you are entertaining at home, taking a dessert for a Diwali potluck, or gifting sweets to your friends, be sure to include this yummy burfi in your celebrations. I know for sure the kids will really appreciate a mithai that has chocolate.
With a few simple steps, you’ll create a dessert that not only looks stunning but also delivers a symphony of flavors. Let’s delve into the recipe and learn how to craft this exquisite 3-layer barfi.
What is Burfi or Barfi?
Burfi, also spelled as “barfi,” is a popular and traditional sweet confectionery that originates from the Indian subcontinent. It is made using various ingredients such as milk, sugar, ghee (clarified butter), and flavorings. The mixture is cooked until it thickens and solidifies, after which it is cut into small, square or diamond-shaped pieces. Burfi comes in a wide range of flavors and variations, each with its own unique taste and texture. Some common types of Burfi are- Plain milk Burfi, Besan Burfi, Almond Burfi, Chocolate Burfi, Coconut Burfi, and many many more.
Ingredients to make this Burfi Recipe
Since there are 3 layers in this Barfi Recipe, the ingredients would differ for each layer
Bottom Parle G Biscuit layer
- 4 packs (48 biscuits) Parle G biscuits (each pack is 1.99 oz)
- 8 tablespoons unsalted butter
- ¼ teaspoon cardamom powder
Middle Milk Barfi layer
- 2 ½ cups Whole Milk powder
- ¾ cup milk
- ½ cup sugar
- 2 tablespoons ghee
- ¼ teaspoon elaichi powder
Top Chocolate Ganache layer
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy whipping cream
Decoration
- Silver Vark (optional)
How to make this unique Indian fusion Mithai (Sweet)
- Prepare an 8-inch square metal or glass pan by lining it with parchment paper. This is important for the easy removal of the burfi bars when set.
- Crush the biscuits using a food processor till very fine. Use a saucepan to melt the butter.
- When melted turn the heat off and add the biscuit crumbs and cardamom powder to the saucepan.
- Mix well till the butter is evenly coated with the crumbs. Now spread the cookie crumb mixture evenly in the prepared pan.
- Use the back of a large spoon to evenly distribute the crumbs in an even layer and pack them firmly in the pan. Place it in the refrigerator till you work on the next step.
- To make the burfi, combine milk powder, sugar, and milk in a large flat bottom non-stick pan.
- Put the pan on low-medium heat and cook the mixture stirring almost constantly. Add ghee after 2 minutes of cooking.
- The mixture will be loose in the beginning but will start to thicken up after a few minutes of cooking. After about 10-12 minutes of cooking the mixture will start to leave the sides of the pan. Add cardamom powder and mix well. Do not cook too much further after this or the burfi will become hard.
- Immediately pour the hot burfi over the cookie crumb layer. Spread the barfi mix with a spoon to even out the layer. Let this layer cool for 30 minutes before adding the chocolate ganache layer.
- To make the chocolate ganache layer, add the chocolate chips to a bowl. Pour hot (but not boiling) whipping cream over it and let it rest for 2 minutes.
- Now mix with a spoon to slowly melt and incorporate chocolate in the cream. If there are a few pieces of unmelted chocolate, microwave the mix for 20 seconds and then stir again. Once the ganache is smooth and shiny, pour it over the barfi layer.
- Let the ganache layer cool at room temperature for 30 minutes and then cover and refrigerate for a minimum of 2-3 hours.
- Decorate with silver vark if desired. Remove the layered burfi from the pan by holding on to the parchment overhang. Cut into 32 equal pieces (rectangles or triangles). Keep refrigerated till ready to serve. To serve, remove from the refrigerator an hour prior to serving.
What you see in the image above-
- Biscuit layer
- Cooked Milk Burfi
- Prepared Chocolate ganache
- Chocolate ganache spread on milk burfi layer
Recipe tips to make Barfi recipe for 3 layer burfi
- These are 3 layer burfi bars. You can also make it 2 layers by eliminating the bottom biscuit layer.
- I have decorated the burfi bars with silver vark. You can use chopped nuts to decorate the burfis. Just be sure to sprinkle the nuts right after pouring the chocolate ganache layer so the nuts set in.
- It is important to work on a layer only after the previous layer has been set in the pan.
- Lining the pan with parchment paper will ensure that you can remove the layered barfi bars from the pan when cooled and cut them easily. So do not skip that part!
- To make chocolate ganache, I have used semi-sweet chocolate chips. I feel that it goes well with the milk barfi flavor. If you like dark chocolate, go for it!
FAQs – Milk Barfi Recipe for 3 layer Burfi Bars
Burfi Bars should be refrigerated and will last for almost a week in the refrigerator.
In my opinion, the neutral taste of Parle G biscuits works really well with Indian mithais (desserts or sweets). But if you would like, you can use any plain or vanilla-flavored cookies to make crumbs for the bottom layer.
In my opinion, these burfi bars are moderately sweet. If you like your desserts very sweet, you can add 2 tablespoons of powdered sugar to the biscuit crumb layer.
The bottom cookie crumb layer is the only layer with gluten in it. You can make it gluten-free by using any plain gluten-free cookies to make the cookie crumbs.
Other easy Indian mithai recipes to try
Recipe Card – Burfi Bars
Burfi Recipe – 3 Layer Barfi Bars
Looking for a Barfi Recipe that’s a true work of art? Look no further than our 3-layer barfi. From the crumbled Parle G cookies at the bottom to the creamy burfi center and the crowning glory of thick chocolate ganache, this dessert is a symphony of flavors and textures. Discover the joy of creating this masterpiece at home.
32
servings20
minutes20
minutesIngredients
- Biscuit layer
4 packs Parle G biscuits (48 biscuits) each pack is 1.99 oz
8 tablespoons Unsalted butter
1/4 teaspoon cardamom powder
- Milk Burfi Layer
2 1/2 cups Whole Milk powder
3/4 cup Whole Milk
1/2 cup Sugar
2 tablespoons ghee
1/4 teaspoon cardamom powder
- Chocolate Ganache Layer
1 cup Semi-sweet chocolate chips
1/3 cup Heavy Whipping Cream
- Decoration
Silver Vark (optional)
Method
- Prepare an 8-inch square metal or glass pan by lining it with parchment paper. This is important for the easy removal of the burfi bars when set.
- Crush the biscuits using a food processor till very fine. Use a saucepan to melt the butter. When melted turn the heat off and add the biscuit crumbs and cardamom powder to the saucepan. Mix well till the butter is evenly coated with the crumbs. Now spread the cookie crumb mixture evenly in the prepared pan. Use the back of a large spoon to evenly distribute the crumbs in an even layer and pack them firmly in the pan. Place it in the refrigerator till you work on the next step.
- To make the burfi, combine milk powder, sugar, and milk in a large flat bottom non-stick pan. Put the pan on low-medium heat and cook the mixture stirring almost constantly. Add ghee after 2 minutes of cooking.
- The mixture will be loose in the beginning but will start to thicken up after a few minutes of cooking. After about 10-12 minutes of cooking the mixture will start to leave the sides of the pan. Add cardamom powder and mix well. Do not cook too much further after this or the burfi will become hard.
- Immediately pour the hot burfi over the cookie crumb layer. Spread the barfi mix with a spoon to even out the layer. Let this layer cool for 30 minutes before adding the chocolate ganache layer.
- To make the chocolate ganache layer, add the chocolate chips to a bowl. Pour hot (but not boiling) whipping cream over it and let it rest for 2 minutes. Now mix with a spoon to slowly melt and incorporate chocolate in the cream. If there are a few pieces of unmelted chocolate, microwave the mix for 20 seconds and then stir again. Once the ganache is smooth and shiny, pour it over the barfi layer.
- Let the ganache layer cool at room temperature for 30 minutes and then cover and refrigerate for a minimum of 2-3 hours.
- Decorate with silver vark if desired. Remove the layered burfi from the pan by holding on to the parchment overhang. Cut into 32 equal pieces (rectangles or triangles). Keep refrigerated till ready to serve. To serve, remove from the refrigerator an hour prior to serving.
Tips
- These are 3 layer burfi bars. You can also make it 2 layers by eliminating the bottom biscuit layer.
- I have decorated the burfi bars with silver vark. You can use chopped nuts to decorate the burfis. Just be sure to sprinkle the nuts right after pouring the chocolate ganache layer so the nuts set in.
- It is important to work on a layer only after the previous layer has been set in the pan.
- Lining the pan with parchment paper will ensure that you can remove the layered barfi bars from the pan when cooled and cut them easily. So do not skip that part!
- To make chocolate ganache, I have used semi-sweet chocolate chips. I feel that it goes well with the milk barfi flavor. If you like dark chocolate, go for it!
