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.

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.