Dark Chocolate Coconut-Orange Burfi
This recipe guides you through creating a rich, decadent Dark Chocolate Coconut-Orange Burfi. It involves simmering milk, cream, and orange with white chocolate and khoya to form a dense base, which is then topped with a layer of smooth dark chocolate and a sprinkle of coconut. The result is a delightful confection balancing citrus, tropical, and deep chocolate flavors.
Equipment
- 1 Heavy-bottomed saucepan For cooking the burfi mixture evenly without burning.
- 1 Citrus Zester or Fine Grater To extract fine orange zest for maximum flavor.
- 1 Spatula or wooden spoon For constant stirring and pressing the burfi.
- 1 8x8 inch Baking Dish For setting the burfi; ensure it's lined with parchment paper.
- 1 Double Boiler or Microwave-Safe Bowl For melting dark chocolate gently.
Ingredients
Main
- 1 cup heavy cream
- 1 cup milk
- 2 oranges
- 1/2 cup sugar
- 1 pound white chocolate chopped
- 1 pound khoya grated
- 6 ounces unsweetened coconut powder plus 2 tablespoons
- 1/4 teaspoon powdered green cardamom seeds
- 5 ounces semi-sweet dark chocolate
- 2 ounces butter
Instructions
- Finely zest the oranges, then halve and extract the juice; set aside.
- In a heavy-bottomed saucepan, combine heavy cream, milk, orange juice, and sugar. Heat over medium heat, stirring until sugar dissolves.
- Add the chopped white chocolate, grated khoya, 6 ounces of unsweetened coconut powder, and powdered green cardamom seeds to the pan. Stir continuously.
- Continue cooking over medium heat, stirring constantly, until the mixture thickens considerably and begins to pull away from the sides of the pan, forming a soft, dough-like mass.
- Line an 8x8 inch baking dish with parchment paper, leaving an overhang on two sides, and lightly grease the paper.
- Transfer the burfi mixture into the prepared dish. Press it down firmly and evenly using a spatula or the back of a greased spoon. Allow it to cool slightly at room temperature.
- In a double boiler or microwave-safe bowl, melt the semi-sweet dark chocolate with butter until smooth and glossy. Stir well to combine.
- Pour the melted dark chocolate mixture evenly over the cooled burfi layer, spreading it with a spatula to create a smooth topping.
- Immediately sprinkle the reserved orange zest and the remaining 2 tablespoons of unsweetened coconut powder over the dark chocolate layer.
- Refrigerate the burfi for at least 2-3 hours, or until completely set. Once firm, lift the burfi from the dish using the parchment paper overhang, then cut into desired shapes and serve.
Notes
Achieving the correct burfi consistency is paramount; cook until the mixture thickens significantly and pulls away from the sides of the pan. Overcooking will result in a dry burfi, while undercooking will prevent it from setting properly. Always use fresh orange zest for a vibrant aroma and flavor. When melting the dark chocolate, use a double boiler or microwave with caution, stirring frequently to prevent scorching and ensure a smooth, glossy topping. For precise cuts, ensure the burfi is completely chilled before slicing. A lightly oiled knife can help achieve clean edges. Consider lightly toasting a small portion of the 2 tablespoons of coconut powder before sprinkling for an enhanced nutty aroma and textural contrast.