4 mins
Feb 7, 2026
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हिं
Easy Chocolate Barfi Recipe
Amelia Lalngaihawmi
Amelia Lalngaihawmi
Published: Jan 02, 2023
Last Updated Date:May 05, 2026
Be it a festival or a homely gathering, this chocolate barfi recipe is ideal for all occasions. Made with simple pantry staples, this recipe is a must-try.
Difficulty:medium
Serves:6
Time:60 mins
Contains egg: No
Among all the fusion desserts available in the market, chocolate barfi is already an established favorite in India. It combines the milky goodness of classic white barfi with the comfort of chocolate. Every bite of this chocolate barfi promises a burst of rich and creamy flavor in the mouth like no other fusion sweet. Though traditional white Kaju Barfi has always been considered a festive favorite, this chocolate barfi recipe is also gaining popularity amongst the sweet connoisseurs.
List of ingredients
6
Servings
Ingredients For Chocolate Barfi Sweet
- 1 tin sweet condensed milk
- ½ cup Cadbury Cocoa Powder
- ¾ cup sugar
- ¼ cup butter
- ½ cup cashew nuts, cut into small pieces
- 2 tbsp ghee
How to Make Chocolate Barfi: Step-by-Step Guide
Step 1
Heat a non-stick pan on medium heat.
Step 2
Add butter, cashews, sugar, Cadbury Cocoa Powder, and condensed milk. Stir to combine.
Step 3
Continue stirring and cook the mixture on medium-low heat for 10 mins, or till it's done.
Step 4
Transfer to a greased mould and cool for 10 mins.
Step 5
Cut into squares and cool further for 30 mins.
Expert Tips For Perfect Barfi
Why is your barfi not setting?
The barfi often refuses to set if the mixture is undercooked and does not have the consistency to hold its shape. It also happens if the mixture has too much liquid or uses too little fat, as it leads to a soft or sticky texture.
How to get a smooth texture
To get a smooth and creamy texture for barfi, it is always recommended to use full-fat milk powder, condensed milk, and fine powdered sugar. Make sure the mixture is stirred constantly on low heat to prevent lumps.
Choosing your chocolate
If using chocolate instead of cocoa powder, picking the right one is crucial when it comes to making chocolate barfi. While the milk, khoya, and sugar create the classic taste and texture, Cadbury Dairymilk takes them to a whole new level with its sweet, milky taste and creamy texture.
Recipe Variations
2-Layer Chocolate Burfi
This popular version of chocolate barfi features a base layer of plain milk or khoya, which is topped with a chocolate-flavored layer. Made with the goodness of khoya, milk powder, sugar, ghee, chocolate, and cocoa powder, this one is a perfect delight for any festive occasion.
Milk Powder Version
While the khoya version is more common, the milk powder version of chocolate barfi is filled with fudgy, milky goodness. If khoya is not available, this one often serves as an easy and quick alternative with the same rich and creamy outcome.
How To Store Chocolate Barfi
To store them at room temperature for 4-5 days, it is always best to place them in an airtight container and keep them in a dry and cool place. Refrigeration extends the shelf life to 15 days. Freezing is the option if it needs to be stored for a month.
Frequently Asked Questions
What can I use as a substitute for mawa/khoya? 
To replace mawa or khoya, the best substitutes would be milk powder mixed with ghee and milk, ricotta cheese, or condensed milk. All of them ensure a rich, fudgy texture.
Why did my barfi turn out grainy or dry?
Overcooking often is the main reason behind a dry and grainy barfi as it removes moisture from the mixture and forces the sugar to crystallize.
How do I know when the mixture is cooked?
The perfect time to stop cooking the arfi mixture is when it becomes thick, non-sticky, and pulls away from the sides of the pan. Make sure it forms a soft, cohesive dough before you stop cooking.
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FAQs
What is chocolate barfi made of?
Chocolate barfi is a frozen dessert made of sweetened condensed milk, Cadbury cocoa powder, sugar, butter, ghee and nuts. All the ingredients are combined together and heated until it becomes a homogenized blend and then its poured into a greased mould and rested in the fridge for 30 minutes to set and hold a firm shape. Then it's cut into bite-sized squares and garnished with icing sugar.
What are the main ingredients needed for a Chocolate Barfi recipe?
The main ingredients for chocolate barfi recipe are condensed milk, Cadbury cocoa powder, sweetener, butter and ghee. You can choose what sweetener you want to use and also add additional flavours like nutmeg, cinnamon and vanilla essence. Nuts are optional and bring a decadent bite to the barfi along with nutty flavour.
What makes Chocolate Barfi different from traditional Barfi?
Chocolate is one of the most revered ingredients in desserts around the world. It's so versatile that you can introduce its flavour to any sweet dish to make a distinct flavour. The addition of chocolate brings a whole new rich, nutty, bitter and sweet flavour to the barfi, which as compared to other barfi flavours tastes more indulging and flavourful.
Can I use any type of milk in a Chocolate Barfi recipe?
Yes, you can use any type of milk to make easy chocolate barfi recipe at home. Different milk varieties like full-fat milk, condensed milk, evaporated milk, skimmed milk and plant-based milk are all suitable to make delicious barfis. However, the amount of fat and cream content in the milk affects the richness and satisfactory taste of barfi and you can choose different milk types depending on your preference.
Is a Chocolate Barfi recipe easy to follow for beginners?
Yes, it's absolutely easy to make this Cadbury chocolate barfi recipe even if you are a beginner. The recipe only requires simple ingredients like sweetened condensed milk, Cadbury cocoa powder, sugar, butter, cashew nuts and ghee. To make the recipe, you need to combine all the ingredients together in a heated pan and stir it until it becomes a homogeneous thick mixture. Then you need to transfer the mixture into a greased mould, skillet or baking tin and let it set in the fridge for 30 minutes before cutting it into squares and serving.