Khoya Badam Chocolate Barfi | Khoya Almond Choco Roll | Almond Choco Fudge

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Barfi is an Indian fudge mostly made with milk solids known as khoya or khoa in Hindi. Needless to say, it is one of the most common delicacies to be served during festivals like Diwali, Holi, Eid and Ganpati Utsav to name a few.

While this traditional sweet comes in a lot of flavors, the "khoya chocolate barfi" is the one that is most liked in our family. Again, there are a lot of variants to khoya choco barfi as well; the layered variety is the most conventional and is widely available in markets. Besides, there is another version that looks a complete chocolate barfi but is actually a blend of khoya with cocoa. What I make often around the time of festivities is yet another variant of this delicious fudge that is not only an amalgamation of milk solids with cocoa powder but also has a beautiful touch of almond paste which helps impart it a great flavor and adds to its nutritional value. Also, I love to shape this simple barfi into a roll for that added appeal, absolutely making it look no less than its store bought counterparts.

If you have that sweet tooth, then I must say, this recipe is just for your kinds. Do try it! all you need is few simple ingredients and only 30 minutes in hand. Yes! its that simple and easy. Have a look at the ingredients and steps below.

Khoya Almond Choco Roll | Almond Choco Fudge


Ingredients

  • Khoya/Mawa (grated or crumbled) - 1/2 cup
  • Badam (almonds) - 3/4 cup
  • Cocoa powder - 1 tbsp
  • Sugar - 6 to 8 tbsp (adjust as per your sweet preference)
  • Milk - 1/8 cup
  • Ghee (clarified butter) - 2 tsp

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Khoya Almond Choco Roll | Almond Choco Fudge


Method

  • In a saucepan, boil about 2 cups of water.
  • Put in the almonds and let them soak in the hot water for 10 minutes.
  • Drain the almonds and soak them in about 2 cups of cold water for 15-20 minutes.
  • Drain from the cold water and peel off the skin.
  • Grind the almonds to a fine paste along with milk.
  • In a non-stick pan, add ghee, almond paste, grated khoya and sugar.
  • Cook the mixture on low heat stirring it continuously until the mixture starts leaving sides of the pan and comes together as a dough.
  • Dish out on a plate and let it cool until you can handle it with your hands.
  • Divide the mixture in two equal portions.
  • In one portion, add cocoa powder and knead a little. Shape it into ball.
  • Knead the other portion as well and shape it too into a ball.
  • Spread a plastic sheet or a parchment paper on table top.
  • Place the chocolate ball on it and cover with another sheet.
  • Roll it out into thin sheet of 1/8 inch thickness.
  • Repeat the same process with white portion.
  • Now uncover the chocolate sheet and layer it on top of the white almond sheet.
  • Cover again with plastic or parchment paper and thin out a little using rolling pin.
  • Uncover and roll into a tight cylinder/log.
  • Refrigerate for half an hour to set.
  • Cut into 1/4th inch discs.  
  • Almond choco fudge is ready. It can be stored in fridge for a week.

Khoya Almond Choco Roll | Almond Choco Fudge


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