Ferrero Rocher Burfi

5 from 1 vote

Introducing the Ferrero Rocher Burfi – a delectable fusion of a traditional Indian barfi with the unmistakable taste of hazelnut, Nutella, and crunch of the popular chocolate, Ferrero Rocher! Tried and tested!

Ferrero Rocher burfi, and Indian fusion dessert.

Ferrero Rocher burfi is inspired by the flavors of the popular Indian sweet. Get ready to savor the best of two worlds in a single bite. It’s a twist on the classic milk barfi.

I tested this a few times.  First by tried to make a Nutella burfi, but it just tasted a bit too sugary and one note. The idea of adding hazelnuts and instead using Ferrero Rocher as inspo came up and it worked out great.

YouTube video

I use milk powder for this easy burfi recipe.  It is perfect to make for many special occasions or during the festive season as a Diwali sweet or during the festival season.

Side view of a piece of ferrero rocher burfi.

Key Ingredient Notes

This milk powder barfi recipe only requires a few ingredients.

Ingredients for ferrero rocher hazelnut barfi.

Whole milk powder – this recipe requires whole milk powder (full-fat milk powder). I have not ever tried it with skim milk powder, but due to the lack of fat, it will likely not work.

Hazelnuts – I buy toasted hazelnuts which are then ground in a food processor. I used a Nutribullet.

Sugar – I have used white sugar.

Ghee – Use pure ghee, homemade ghee always tastes great!

Lemon juice in a small gold trimmed bowl.

Lemon juice – Fresh squeezed lemon juice serves two purposes.  1. It adds a bit of crumble to the texture like mithai shop burfi.  2. It gives a subtle brighter taste.

Sugar Cones: Broken-apart ice cream cones give that crunch that you get in Ferrero rocher! 

Nutella: The chocolates use a bit of Nutella, so we need some as a topping and to optionally swirl into the warm burfi. 

Preparation

Line an 8-inch square pan with parchment paper. I like using clips to help keep the parchment in place.

Grind hazelnuts in small batches.  Pulse to grind 2-3 times.  If you grind continuously for too long it will release fats and become like a paste which you don’t want.

Ground hazelnuts on a plate.
Grind hazelnuts by pulsing in small batches 2-3 times. Don’t grind for too long or it will release fats and become pasty. You should have mostly finely ground nuts, some small pieces is ok.

Toppings: Break apart ice cream sugar cones and half or roughly chop some hazelnuts for topping.

Broken waffle cones.
Crushed sugar cones should be added as a topping the day you are serving. They can go soft due to humidity if added early or refrigerated.
Hazelnuts in a fluted white plate.
I buy toasted hazelnuts, it makes a big difference in taste so make sure yours are toasted!
Chopped hazelnuts in plate.
Halve some hazelnuts and roughly chop the rest for contrasting textures and sizes.

Making It

Put a non-stick pan on medium on the stove. Add ghee and melt. Add in whole milk. Mix with ghee.  

Add lemon juice, and mix. Let simmer for 3 minutes.

Ghee and milk in a pan.
On medium heat, add ghee to melt. Then, mix in whole milk.
Lemon juice, milk, and ghee in a pan.
Add lemon juice, then let it simmer for 3 minutes.

Add sugar while stirring using a whisk to help dissolve quickly.

Turn the heat down to low-medium.  Add milk powder in parts.  Mixing as you go along.  Doing it in parts will help reduce the amount of clumps.

Sugar added to ferrero rocher burfi.
Add sugar to the mixture and stir to melt. You won’t feel grainy-ness on the bottom of the pan once combined.
Milk powder added to burfi mixture.
Add milk powder in parts while continuously stirring to combine and reduce clumps.

Now you will let the mixture cook while stirring every 30 seconds or so.   Cook for 3 minutes.  Do not overcook or it will become chewy.

Milk powder burfi mixture in a pan.
Let mixture cook for 3 minutes on low. Stir to mix intermittently.

Add ground toasted hazelnuts and mix.  Cook for 6-7 minutes.  You’ll notice it becomes puffy, almost fluffy.  The mixture will begin to pull away easily from the sides of the pan and come together.  

Ground hazelnuts added to barfi.
Mix in ground hazelnuts and let cook on low 7 minutes.
Hazelnut burfi mixture in pan.
Mix every 30 -45 seconds.
Hazelnut barfi mixture in a pan.
You’ll notice it begin to puff a bit and look fluffier. The mixture won’t be as fluid as it was at first and it will come away from the pan.

Spread the barfi mixture into the parchment-lined 8-inch square pan. Optionally, use a knife to swirl in 2 teaspoons of Nutella. Move in a zig-zag pattern to spread.

Then, use the bottom of a steel bowl or cup and put a little bit of ghee on it. Use the bottom of the bowl or cup to smooth over the surface. Lightly tapping if needed.

Ferrero rocher burfi in a pan.
Spread burfi into pan. Optionally, take 2 teaspoons of Nutella with a knife and run it through the burfi in a zigzag pattern. Use a lightly ghee greased bowl to smooth over the top.

Let it cool completely.  Depending on the temperature in your kitchen, at least 3-4 hours. 

Serving

Spread a thin layer of Nutella on the cooled barfi.  Top with crushed waffle cone pieces and chopped toasted hazelnuts.  I like to finish off with a drizzle of Nutella which helps the toppings stay in place.  Give it some time to set.

Nutella barfi.
Spread a layer of Nutella.
Hazelnuts on barfi.
Sprinkle chopped toasted hazelnuts.

Sugar cones sprinkled on top.
Add broken apart sugar cone pieces.
Ferrero rocher burfi.
Drizzle a little warm Nutella in a zig zag across the top. It will help the toppings stay in place.

Cut into pieces and serve. I like using a long knife.  Cut off a thin slice of the edges to get a nice finish.

Cut ferrero rocher burfi.

Tips

Pay attention to the changes in stove temperature to ensure mixture doesn’t burn.

Stir and use a whisk to help break apart lumps.

Use a sharp knife to cut shapes

Giving barfi mixture time to dry is important

Ferrero Rocher burfi, and Indian fusion dessert.

Ferrero Rocher Burfi

Shilpa Joshi
Introducing the Ferrero Rocher Burfi – a delectable fusion of a traditional Indian barfi with the unmistakable taste of hazelnut, Nutella, and crunch of the popular chocolate, Ferrero Rocher! Tried and tested!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine indian fusion
Servings 16 pieces
Calories 89 kcal

Equipment

  • 1 Non stick pan wide bottom
  • 1 silicon spatula
  • 7×7 or 8X8 baking pan
  • 1 Parchment paper

Ingredients
  

  • ¼ cup ghee
  • cup milk
  • 2 cups whole milk powder 220g
  • ¾ cup sugar 155g
  • ¾ tsp lemon juice
  • 1 cup ground toasted hazelnuts 104g, try to make it mostly finely ground hazelnuts
  • 3 sugar cone waffles broken into small pieces, for topping
  • 2-3 tbsp toasted hazelnuts chopped in halves or quarters, for topping
  • 3 tbsp Nutella for spreading on top and optionally swirling into the burfi mixture

Instructions
 

Preparation

  • Line an 8 inch square pan with parchment paper. I like using clips to help keep the parchment in place.
  • Grind hazelnuts in small batches. Pulse to grind 2-3 times. If you grind continuously for too long it will release fats and become like a paste which you don't want.

Making It

  • Put a non-stick pan on medium on the stove. Add ghee and melt. Add in whole milk. Mix with ghee.
  • Add lemon juice, mix. Let simmer 3 minutes.
  • Add sugar while stirring using a whisk to help dissolve quicker.
  • Turn heat down to low-medium. Add in milk powder in parts. Mixing as you go along. Doing it in parts will help reduce the amount of clumps.
  • Now you will let the mixture cook while stirring every 30 seconds or so. Cook for 3 minutes. Do not overcook or it will become chewy.
  • Add ground toasted hazelnuts and mix. Cook for 6-7 minutes. You'll notice it become puffy, almost fluffy. The mixture will begin to pull away easily from the sides of the pan and come together.
  • Spread the barfi mixture into the parchment lined 8 inch square pan. Optionally, use a knife to swirl in 2 teaspoons of Nutella. Move in a zig zag pattern to spread.
    Then, use the bottom of a steel bowl or cup and put a little bit of ghee on it. Use the bottom of the bowl or cup to smooth over the surface. Lightly tapping if needed.
  • Let it cool completely. Dependent on the temperature in your kitchen atleast 3-4 hours.

Serving

  • Spread a thin layer of Nutella on the cooled barfi. Top with crushed waffle cone pieces and chopped toasted hazelnuts. I like to finish off with a light drizzle of Nutella which helps the toppings stay in place. Give it some time to set.
  • Cut into pieces and serve. I like using a long knife. Cut off a thin slice of the edges to get a nice finish.

Notes

I would do the steps laid out in serving (above) on the day I’m serving it.  The waffle cones will become moist and chewy and not remain crunchy due to humidity if you prep it a few days in advance.
 
Whole milk powder I used
Toasted hazelnuts I used
 

Nutrition

Calories: 89kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 9mgSodium: 10mgPotassium: 40mgFiber: 0.2gSugar: 12gVitamin A: 19IUVitamin C: 0.1mgCalcium: 26mgIron: 0.2mg
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Shilpa

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