Rakhi Sweets Special: Chocolate milk burfi and Steamed Sandesh Recipe

You’re in the right place if you looked up chocolate milk burfi, or even chocolate burfi with cocoa powder because this one recipe uses both of them. What better occasion than Rakhi to try these at home and feed guests and your loved ones? We also have a steamed sandesh recipe in case going through the recipe for chocolate burfi gets you dizzy. Rest assured the second mithai has way fewer calories and is delicious in its simplicity. In case you feel like reading up more, here’s a little story of the beloved Sondesh.

Chocolate Burfi

(Makes 16 pieces)

Ingredients

For Milk Layer:

• 500 gm milk powder
• 165 ml milk
• 60 ml ghee
• 125 gm sugar
• ½ tsp cardamom powder

For Chocolate Layer:

• 500 gm milk powder
• 165 ml milk
• 60 ml ghee
• 165 gm powdered sugar
• 15 gm cocoa powder
• 60 gm chocolate chips

To garnish:

• 60 gm pistachios, finely chopped
• 60 gm almonds, finely chopped

Instructions

1. Use powdered sugar or grind granulated sugar in a blender. Then grease a square baking tin, press down parchment paper, and set aside.
2. Heat the ghee in a non-stick pan. Once hot, add milk to it and bring down the heat to a low.
3. Next, add the milk powder and mix well to dissolve any powdery lumps. It will start to solidify in a few minutes. Add the powdered sugar and mix well to combine. Add the cardamom powder and mix.
4. Cook it on low flame until it starts leaving the sides of the pan.
5. Check if it's done by rolling it into a ball. The ball should be smooth and not be sticking to anything.
6. Remove from heat and scrape into a baking tin. Use a spatula to level the surface to your desired thickness. Allow it to cool down.
7. Now, to make the chocolate layer, mix cocoa powder with a little milk and set aside.
8. Take a non-stick pan. Heat ghee with milk and milk powder. Once it's blended, add the powdered sugar and the cocoa powder mixture. Mix until lump-free and then add the chocolate chips. Stir continuously until the choco chips dissolve.
9. Cook this mixture on low flame until it comes together and leaves the sides of the pan. Transfer this mixture on top of the milk layer, in the tin.
10. Using a greased silicon spatula, level and smoothen it.
11. Once the burfi is warm to the touch, garnish it with the chopped pistachios and almonds.
12. Let it chill in the fridge for an hour and take it out from the tin. Use a sharp knife to cut into shapes of your choice.

Steamed Sandesh

(Makes 12 pieces)

• 4 liters full-fat milk
• 60 ml vinegar
• 75 gm powdered sugar
• 1/4 tsp cardamom powder
• A big pinch of saffron strands
• 120 ml warm milk

Instructions

1. Take a third of the saffron strands, add them to ¼ cup of milk and set aside to flavor.
2. Add the rest of the milk to a large pot and bring to a boil.
3. While the milk heats, combine equal parts water and vinegar. Add a little to the boiling milk and switch off the flame. Keep adding the vinegar water slowly all the while stirring the pot. The milk will curdle.
4. Once the milk curdles, strain it into a muslin cloth and discard the whey. Rinse with cool water twice to get rid of the sour vinegar flavor.
5. Gather up the sides of the cloth and give the chenna a soft squeeze.
6. Add this fresh chenna to a blender to grind until it's smooth.
7. Add the saffron milk, into the chenna, all of the powdered sugar, and cardamom powder and grind again until smooth and combined.
8. Take a baking tray, grease it with ghee or butter, and scrape the chenna into it. Smoothen until flat and tap the tray twice to remove any trapped air.
9. Add the remaining saffron strands over the chenna.
10. You can easily steam the chenna in a steamer or this other process. Take a deep flat flat-bottomed pot, and boil three cups of water in it. Place a wire stand over it. As the water starts to steam, turn the heat down to low and place the chenna tray on the wire rack.
11. Cover with a lid and steam for 30 minutes. Keep the best on low-medium heat. Use a knife to check after 30 minutes. Poke into the sandesh and if it comes out clean, it's done.
12. Remove the tray and let it cool. Dismantle the rest of the equipment too.
13. Pop into the fridge once it's done and let it chill for 30 minutes. Once chilled take it out and let it sit for 30 minutes for easy demolding and slicing.