Chocolate Barfi with sugar syrup in a pressure cooker!

Name: Chocolate Barfi | Fudge- 10 minute recipe!
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 100 grams milk powder; 30 grams cocoa powder; 115 grams sugar (regular sugar or raw sugar works best.); 4 tbsp unsalted butter or ghee; 60 grams water

October 4, 2021 (Last Updated: October 5, 2021)

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Chocolate Barfi aka Chocolate Fudge is one of the easiest things you will ever make. You’ll be surprised by how amazingly it is to make these. I wouldn’t be lying if I say it took me longer to write this post! These take FIVE ingredients and get done in TEN minutes. It is NOT a brand new recipe, for we all know chocolate based burfis have been around for decades now. What makes this super unique is how it is done.

So, read on to know more!

To make these Chocolate Barfi, we use two hacks.

The first is to use MILK POWDER instead of reducing milk or using khoa (which is hard to get in most places) or condensed milk. Milk powder is a shelf stable product that is easily available across the world. In fact, this whole dessert is made of stuff you can pick up in any supermarket in the world. You will require milk powder, unsalted butter ( or ghee, if you have access), cocoa powder and sugar.

The second hack is to use the pressure cooker to make the sugar syrup. This technique was pioneered/discovered in the OPOS cooking community as the Sugar Syrup Hack.

This hack is IDEAL if you are intimidated by sugar string consistency in Indian deserts. It takes some effort though – you should have a two litre pressure cooker. I use this 2L cooker from Prestige for such recipes. Before you start making, read the recipe and keep everything ready.

How does this recipe work?

The pressure cooker cooks the water and sugar to a consistency that is slightly lesser than a one string. After the sugar is cooked to the right consistency, we will add the milk powder and cocoa powder, pre cooked ingredients. So, all that happens is the sugar syrup acts a glue and makes it into a ‘soft fudge’. The time sugar and water is cooked determine the sugar ‘string’ consistency. For this recipe, I have tried 4 to 6 whistles and like the consistency at 4 whistles. It is a soft ‘5 star’ like texture!

Are measurements important?

YES. They are.

The original sugar syrup recipe calls for 200 grams sugar to 100 grams of mix ( milk powder, gram flour etc). This is really sweet for me and the below ratio works perfectly for a sweet yet soft sticky fudge.

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Chocolate Barfi | Fudge- 10 minute recipe!

Make these delicious ten minute milk chocolate discs for a quick indian dessert. It calls for only four ingredients – all that you can find at home or a nearby store.

Course Dessert

Cuisine Indian

Keyword burfi, indian dessert

Prep Time 5

Cook Time 5

Total Time 10

Servings 10 pieces

Ingredients

100 grams milk powder
30 grams cocoa powder
115 grams sugar regular sugar or raw sugar works best.
4 tbsp unsalted butter or ghee
60 grams water

Instructions

Measure and keep all ingredients ready. The process of making this sweet is really quick once the sugar syrup is done.
If using butter, make sure it is well melted. Pop it in the microwave if required.
Mix the milk powder, cocoa and keep ready.
Keep a greased tray or butter paper ready.
To a 2L pressure cooker, add water, sugar and half of the ghee/butter and cook on medium to high flame for 4 whistles.
Immediately, release pressure ( by lifting the whistle using the back of a spoon) and add in the milk powder + cocoa mix and rest of butter/ghee. Mix well using a spoon. DO THIS STEP CAREFULLY with no other distractions.
You can either pour into a tray and shape into squares. Alternatively, pour into a butter paper and press a cookie mould to make shapes as I have done.
Chopped nuts can be added on opening.

Can I use another kind of sugar?

NO. In this recipe, the consistency and timing are only for white sugar or raw sugar.

Where is this recipe from?

This recipe is based on the Sugar Syrup Hack and was first published on Sweet Collections by Chitvish. The original recipe makes a harder ‘barfi’, whereas I preferred it to be a fudge that is quite melt in the mouth.

Can I make this Chocolate Barfi without the pressure cooker?

Yes, you can. I tried a non cocoa version so can say with confidence, that this recipe works well.

Make a single string sugar syrup and keep the flame in low. As soon as it reaches this stage, mix in the measured milk powder and cocoa with 2 tbsp butter/ghee.
Stir well until combined and it forms a mass. Add the remaining fat.
Pour into a greased tray or make discs as I have.

And, finally I know you will ask – where are these moulds from?

These are mooncake moulds. I got them on Lazada in Singapore. You can use any cookie press for this. Here are some links for you to check.

Amazon US – Mooncake Moulds (also ships to Australia)

Amazon India – Peda Shaper

Amazon Australia. I also found a much less option on Aussie Soap Supplies. They are also used for soap shaping!

Lazada Singapore

(None of these are affliate links)

I made this during Navaratri in 2019 and shared it on my Instagram. I recently shared this post on my stories and several asked me for a recipe! Since it is again time for Navaratri, I am sharing the recipe here! these pictures are from 2019.