Method
Method: Grease a tray with butter/ghee (prefer ghee to get India touch) keep it aside. Mix milk, white butter, sugar and cocoa powder in a heavy bottomed saucepan and keep it on flame and start stirring without pausing or stopping. Alternatively Roast the Maida slightly in Ghee till it turns light brown in colour. The mixture kept on the saucepan once it starts leaving sides of the pan (check by taking little in a spoon and put it in a plate and if it rolls in between fingers without sticking, that is the correct stage), remove it from the heat and add the maida (roasted in ghee) to it, mix well and pour it in a greased tray and spread evenly. If needed, sprinkle finely cut nuts or grated chocolate over it. Once it starts cooling cut into desired shape and serve hot or cold. This can be stored for nearly 3 weeks.

Maida - Highly refined Wheat flour, Subsitute American flour. White Butter - use maufacturing cream/white butter is no different from yellow butter. White butter does not contain yellow dye.. but it is the same.

Thanks to
Aprajita Sharma from the United Kingdom for submitting this Chocolate Burfi recipe.

Added on 28 May 2008.