- Fresh Milk Cream – 1 cup (or 1 weeks cream stored in refrigerator)
- Sugar – 1 cup
- Ghee / Clarified Butter – 1 tsp
- Cocoa Powder – 1 and 1/4 tsp
- Milk – 3 tsp
- Grease a plate with ghee. Keep it aside.
- In a mixing bowl, add milk and cocoa powder.Mix it into a smooth paste ensuring no lumps are formed. Keep it aside.
- In a heavy bottomed vessel/ non-stick vessel, pour the fresh milk cream and sugar.
- Stir it continuously on low flame (do not stir in high flame, as the cream will change its color to brown color). When the cream turns thick and starts separating out from the sides of the vessel, remove from the flame.
- Now let’s see how we can achieve that 2-layered choco-milk cream burfi that you see in the pictures here. I will try to keep the top chocolate layer to be 1/4 of the size of the bottom milk cream burfi layer. If you have people who love chocolates, adjust this ratio accordingly.
- Pour out the 3/4 portion of the thick cream mixture on the ghee greased plate.
- Leave the remaining 1/4 portion of the thick cream mixture in the vessel and turn on the flame. Add the cocoa powder paste to this cream mixture and stir well. When this turns thick and starts separating out from sides the vessel turn off the flame.
- pour this Cocoa mixture on the Fresh cream mixture on the ghee greased plate and make the surface of the cocoa-mixture soft by pressing it with flat surface ghee-greased bowl a flat tablespoon.
- Leave the mixture to settle for 10 min and then cut it into the desired shape.