Easy-to-make milk powder barfi is presented in three layers: plain and chocolate layers are topped with melted white and milk chocolate. The marble effect on top adds a unique touch to this triple layer chocolate barfi.
This triple layer chocolate barfi not only looks pretty but tastes like heaven. It is going to be a treat for chocolate lovers. Usually, when we think about making a barfi, we choose a particular flavour – plain, chocolate, kaju, badam, and more.
Then there’s the two-layer chocolate barfi, which is one step ahead because it combines two layers: white/plain and chocolate.
And for the festive season, we decided to introduce this two-layer barfi with a twist: this triple-layer chocolate barfi is topped with white and milk chocolates and has a marble effect on top to make it more attractive.
To make this triple layer chocolate barfi you need milk powder, milk, ghee, sugar, butter, and melted chocolates.
Ways to use milk powder
Milk powder is a very versatile ingredient, and it is usually found in our pantry. The role of milk powder varies depending on the recipe. In some recipes, it gives a nice flavor whereas in a few recipes it helps in getting a perfect texture. Let’s see ways to use milk powder:
- In baking recipes, like ladi pav or chocolate ombre cake, milk powder gives a great soft texture
- A great replacement for the traditional khoya/mava in sweets like lauki halwa and gajar halwa
- Prepare instant sweets like chocolate peda and chocolate barfi using milk powder
- Make desserts like mango ice cream
How to make Triple Layer Chocolate Barfi | Step-by-Step Recipe
Heat ghee in a pan and let it melt. Once the ghee melts, switch off the flame, add milk, and mix. Now gradually add milk powder and keep stirring and mixing. Break the lumps if you notice any.
Once the mixture is smooth, switch on the flame. Keep stirring. Adjust the flame between low and medium.
Once you notice that the mixture has started to form a lump, switch off the flame and add sugar. Taste and add sugar as per your taste.
Now again switch on the gas on low heat, keep stirring and cook till the mixture thickens and leaves the sides of the pan. Do not cook for long, after adding sugar cook for a few more minutes.
Now switch off the flame and divide the mixture equally.
Grease a tin or plate with ghee. Place parchment paper on it. Cut a little extra parchment paper in such a manner that you can easily lift it. Pour the vanilla (white) layer and flatten it with a spatula or the back of a spoon to level. Grease the spoon/spatula with ghee so the mixture doesn’t stick to it. Let it set.
In another portion, add 2 teaspoon cocoa powder, ¼ teaspoon ghee, and ¼ teaspoon milk, and mix well. The chocolate layer is ready. If you feel the mixture is a bit dry, you can add a little more milk.
On top of the white layer, spread the chocolate mixture. Level in the same manner. Let this set.
For the third (top) layer, melt milk and white chocolates separately. Take a microwave-safe bowl and combine white chocolate and ½ teaspoon of unsalted butter. Microwave for 20-30 seconds till it melts completely. Mix. For the milk chocolate, add ¼ teaspoon unsalted butter and microwave for 20-30 seconds till it melts.
Now using a spoon, pour both the chocolates randomly on the barfi. With a toothpick or skewer, give a marble or swirl effect. Set in refrigerator.
Once set, lift the parchment paper to remove the barfi from mould, remove the parchment paper and cut it into pieces and serve.
Store this barfi in an air-tight container in the refrigerator.
Pro Tips
- First mix ghee, milk, and milk powder to a smooth lump-free mixture and then switch on the flame. We switched on the flame initially just to melt the ghee. Once everything is combined well, you can again switch on the flame and start cooking.
- If you feel the heat is high, in-between you can switch off the flame and keep mixing. Keep adjusting the flame between low and medium.
- Keep stirring continuously throughout the process.
- You can adjust the proportion of sugar in this recipe.
- After taking off from heat, if you feel the mixture is sticky and you are not able to level it, then again heat and cook the mixture for a few more minutes.
- We melted the chocolates in the microwave. You can also use any one kind of chocolate, but since we want to create a marble effect we have used 2 varieties.
- Store this barfi in the refrigerator.
More Sweets & Desserts Recipes
Kaju Katli without sugar syrup
Recipe Card
Triple Layer Chocolate Barfi | layered chocolate barfi with milk powder
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Ingredients (1 cup = 240 ml)
- 2 tablespoon ghee
- 1 cup milk
- 2 cups milk powder
- 2-3 tablespoon powdered sugar add sugar to taste
For the chocolate layer (middle layer)
- 2 teaspoon cocoa powder
- ¼ – ½ teaspoon milk
- ¼ teaspoon ghee
For the top layer
- ½ cup white chocolate chips + ½ teaspoon unsalted butter use compound/couverture chocolate, you can also use chopped chocolate
- ¼ cup milk chocolate chips + ¼ teaspoon unsalted butter use compound/couverture chocolate, you can also use chopped chocolate
Instructions
- Heat ghee in a pan and let it melt. Once the ghee melts, switch off the flame, add milk, and mix.
- Now gradually add milk powder and keep stirring and mixing. Break the lumps if you notice any.
- Once the mixture is smooth, switch on the flame. Keep stirring. Adjust the flame between low and medium.
- Once you notice that the mixture has started to form a lump, switch off the flame and add sugar. Taste and add sugar as per your taste.
- Now again switch on the gas on low heat, keep stirring and cook till the mixture thickens and leaves the sides of the pan. Do not cook for long, after adding sugar cook for a few more minutes.
- Now switch off the flame and divide the mixture equally.
- Grease a tin or plate with ghee. Place parchment paper on it. Cut a little extra parchment paper in such a manner that you can easily lift it. Pour the vanilla (white) layer and flatten it with a spatula or the back of a spoon to level. Grease the spoon/spatula with ghee so the mixture doesn’t stick to it. Let it set.
- In another portion, add 2 teaspoon cocoa powder, ¼ teaspoon ghee, and ¼ teaspoon milk, and mix well. The chocolate layer is ready. If you feel the mixture is a bit dry, you can add a little more milk.
- On top of the white layer, spread the chocolate mixture. Level in the same manner. Let this set.
- For the third (top) layer, melt milk and white chocolates separately. Take a microwave-safe bowl and combine white chocolate and ½ teaspoon of unsalted butter. Microwave for 20-30 seconds till it melts completely. Mix. For the milk chocolate, add ¼ teaspoon unsalted butter and microwave for 20-30 seconds till it melts.
- Now using a spoon, pour both the chocolates randomly on the barfi. With a toothpick or skewer, give a marble or swirl effect. Set in refrigerator.
- Once set, lift the parchment paper to remove the barfi from mould, remove the parchment paper and cut it into pieces and serve.
- Store this barfi in an air-tight container in the refrigerator.
Video
Notes
- First mix ghee, milk, and milk powder into a smooth lump-free mixture, and then switch on the flame. We switched on the flame initially just to melt the ghee. Once everything is combined well, you can again switch on the flame and start cooking.
- If you feel the heat is high, in-between you can switch off the flame and keep mixing. Keep adjusting the flame between low and medium.
- Keep stirring continuously throughout the process.
- You can adjust the proportion of sugar in this recipe.
- After taking off from heat, if you feel the mixture is sticky and you are not able to level it, then again heat and cook the mixture for a few more minutes.
- We melted the chocolates in the microwave. You can also use any one kind of chocolate, but since we want to create a marble effect we have used 2 varieties.
- Store this barfi in the refrigerator.
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