We all love chocolate barfi and my original chocolate barfi recipe is a winner with so many of you. I have added an extra layer to make it extra special and give it a twist.
I have added an extra layer of crunchy pistachio to the recipe to make version 2.0. That added texture just makes it a luxury barfi. Each mouthful combines smooth chocolate, crunchy pistachio and creamy milk powder barfi. You could saw it is a collab between Chocolate Barfi and Dubai Chocolate.
This recipe is simple, quick, and perfect for festivals, family gatherings and gifts. You can customise it by adding in more nuts to the chocolate, making the layers thicker, garnishing it with gold leaf and more.
Chocolate Mithai
This chocolate mithai recipe makes about 12 -16 pieces small depending on how big you cut them. I use a 14 x 20 cm baking tray to make it.
The main difference between this chocolate barfi and my other recipe is the coconut oil in the chocolate layer. You can still add it but I find cutting it with the addition of the crunchy pistachio layer makes it slightly tricky. Also version 2.0 has more chocolate just to balance the extra layer.
If you want a more details recipe check out the original Chocolate Barfi Recipe here.
The crunchy pistachio layer is what I put in my homemade Dubai chocolate recipe. I have tried the fix chocolate and yes the texture is mine is slightly different but I like it and so does everyone else who has tried my Dubai chocolate recipe. It has more crunch and is less sickly and sweet.
I use vermicelli (rice) which makes this recipe gluten free. If you can get hold of kataifi you can use that too. In South Asian households the former is more accessible.
Here is my Dubai Chocolate recipe.
Ingredients for Pistachio and Chocolate Barfi (Dubai Chocolate Barfi)
The barfi has three layers. The milk powder barfi base, the crunchy vermicelli and pistachio layer and the chocolate layer.
Milk Powder Barfi
- 35 grams ghee or melted butter
- 75 ml milk
- 60 grams granulated sugar
- 150 grams full fat milk powder
- 1/4 tsp cardamom powder
- About 4-5 saffron strands
- 1/4 tsp vanilla extract or essence
- 1/4 tsp fresh lemon juice
Crunchy Pistachio Layer
- 1/2 tbsp butter
- 50 grams vermicelli
- 80 grams pistachio butter/creme
- 25 ml tahini
Chocolate layer
100 grams milk chocolate (54% or a combination of milk and dark chocolate)
chopped pistachios
How to make Pistachio and Chocolate Barfi
Step 1: Prepare Your Tray
Grease a small square or rectangular tray, or line it with parchment paper. This helps the barfi set neatly and makes it easy to cut later.
Step 2: Make a steamy base with ghee and milk
In a non-stick pan, add the ghee and milk and bring to a simmer on low heat. It should be steaming.
Step 3: Add the Sugar
Mix in the sugar and continue stirring on low-medium heat until it dissolves completely and the mixture starts to thicken slightly.
Step 4: Add in Milk Powder and cook your Barfi
Add in milk powder, stirring continuously to create a smooth mixture that almost forms a ball. This should take about 8 minutes.
Step 5: Flavour and set the Barfi
Add in the cardamom, saffron strands, lemon juice and vanilla extract and cook for a couple of minutes.
Carefully pour the mixture into your prepared tray. Flatten it out with a flat utensil or flat bowl. Leave this to one side.
Step 6: Make the crunchy pistachio layer
In a pan toast the vermicelli with the butter. Toast it on low heat in a stainless steel pan Should be about 10 minutes. Once it’s golden brown and toasted, turn off the heat and crush the pieces with a pestle or similar. You don’t need a lot of pressure.
Add in the pistachio crème and tahini to the same pan. You can heat the pan for a minute to loosen the mixture.
Step 7: Add the pistachio layer to the barfi
Pour the crunchy pistachio mixture on the barfi and flatten. Let this cool at room temperature until it’s set. (At least 30 minutes)
Step 8: Add on the chocolate layer and garnish
Melt your chocolate and pour it over the crunchy pistachio. Sprinkle chopped pistachio and let this chill for at least 3 hours
How to cut the layered barfi
Take the barfi out the fridge and wait for about 15 minutes.
Using a sharp knife cut through to make rectangles. You can use a hot knife to slice through the chocolate but it can get messy. You may find it easier to place the chocolate side down and cut the barfi that way. I tried with a serrated knife and it worked well too.
Once you make the rectangles, turn the barfi to the side and cut into squares. This is much easier because you are slicing through all the layers at the same time.
If your chocolate cracks, don’t worry. Just firmly press it back together. I think it adds character to the barfi. Also with the chopped pistachio you can barely see the imperfections.
The barfi is best enjoyed at room temperature.
Storing chocolate barfi
Chocolate barfi will last at room temperature for 5 days in a container. To keep the barfi for longer, store it in the fridge in an air tight container for a maximum of 10 days.
Still looking for Indian Dessert Recipes. Try my Chai Tiramisu. The perfect combination of Karak Chai and Cake Rusks.
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