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Ferrero Rocher burfi, and Indian fusion dessert.
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5 from 1 vote

Ferrero Rocher Burfi

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: indian fusion
Diet: Vegetarian
Keyword: barfi, Ferrero Rocher Burfi, Nutella Burfi
Servings: 16 pieces
Calories: 89kcal
Author: Shilpa Joshi

Equipment

  • 1 Non stick pan wide bottom
  • 1 silicon spatula
  • 7x7 or 8X8 baking pan
  • 1 Parchment paper

Ingredients

  • ¼ cup ghee
  • 1¼ 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.
    Ground hazelnuts on a plate.

Making It

  • Put a non-stick pan on medium on the stove. Add ghee and melt. Add in whole milk. Mix with ghee.
    Ghee and milk in a pan.
  • Add lemon juice, mix. Let simmer 3 minutes.
    Lemon juice, milk, and ghee in a pan.
  • Add sugar while stirring using a whisk to help dissolve quicker.
    Sugar added to ferrero rocher burfi.
  • 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.
    Milk powder added to burfi mixture.
  • 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.
    Hazelnut burfi mixture in pan.
  • 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.
    Ground hazelnuts added to barfi.
  • 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.
  • 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.
    Ferrero rocher burfi.
  • 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.

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: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 10mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 0.2mg