Try this Nutella Burfi if you’re craving a fusion dessert that’s rich, chocolatey, and ready in minutes. This easy Indian sweet combines the creamy decadence of Nutella with the fudgy texture of traditional milk burfi, all in a quick stovetop recipe that's perfect for festivals, gifting, or simply treating yourself.
If you’re a fan of Indian sweets and chocolate hazelnut spread, you're going to love this quick and irresistible Nutella Burfi. It's a modern twist on classic milk burfi - rich, fudgy, and full of flavor. With just five main ingredients and under 30 minutes of your time, it's perfect for festivals, gifting, or indulgent cravings.
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What is Burfi?
Burfi is an original Indian dessert that resembles fudge. It is traditionally made with Mawa (Khoya) and sugar and then flavored with cardamom, rose water, and saffron. However, there are other Burfi variations also popular in the Indian subcontinent. For example, milk powder and condensed milk are widely used to make quick and instant Burfi. In this recipe, I have used chocolate hazelnut spread and cocoa powder to add a modern twist to the classic Barfi. However, if you’re looking for a traditional recipe, please refer to the Burfi Recipe / Mawa Burfi / Khoya Barfi post.
Easy, Quick, and Delicious Nutella Burfi
Nutella Burfi will bring you on a ride of different flavors in each bite. It is fudgy, chocolatey, nutty, and absolutely decadent.
The recipe is easy and quick with only five core ingredients. I topped the Burfi Mixture with chopped hazelnuts, but that’s totally optional.
This Indian sweet is a perfect fusion of traditional milk Burfi and creamy Nutella. It can be an excellent treat for Raksha Bandhan, Diwali, Parties, or to satisfy sweet and chocolatey cravings.
If you need to prepare last-minute desserts for Diwali, Holi, Raksha Bandhan, or any other celebration, try these easy and quick-to-make Nutella Burfi.
Why You Will Love This Sweet
- Nutella Burfi is creamy, rich, and fudgy.
- It is super chocolatey and decadent.
- No soaking, grinding, or heavy sugar syrups needed.
- The recipe is quick, taking under 30 minutes to complete.
- This Indian sweet is a crowd-pleaser, perfect for festivals.
Ingredients and Notes
- Ghee: It makes the Burfi mixture smooth and shiny. Alternatively, you can use unsalted butter instead of ghee.
- Milk Powder: Use full-fat milk powder for the rich and creamy Nutella Burfi. However, you can use low-fat milk powder if that is what you get.
- Condensed Milk: Condensed milk provides sweetness and also makes the Burfi rich and creamy. Do not use sugar as a substitute for condensed milk.
- Nutella: Stir the Nutella well before using it, as the oil tends to separate on top. Also, measure the Nutella correctly, as adding more makes the Burfi dry and crumbly.
- Cocoa Powder: I used Dutch-processed cocoa powder.
- Hazelnuts (Optional): I like to top the Burfi with toasted and chopped hazelnuts. However, you can skip topping the Burfi.
How To Make Nutella Burfi
- Line an 8 × 8-inch baking pan with parchment paper, leaving a 1-inch overhang on the edges.
- Heat ghee in a heavy-bottomed pan, preferably a non-stick pan.
- Add milk powder and stir well.
- Roast the milk powder and ghee mixture on low heat for 5 minutes, stirring continuously to prevent sticking and burning.
- Once the milk powder is roasted, you will smell a sweet aroma.
- Turn off the heat and transfer the roasted milk powder to a plate or bowl.
- Set aside.
- Heat the same pan on a low flame and add condensed milk and Nutella.
- Stir well and heat until the Nutella is well incorporated and the mixture is smooth and hot.
- There is no need to boil the mixture.
- Add the roasted milk powder and cocoa powder.
- Mix well and stir continuously for 3 to 5 minutes, until the mixture is well combined and begins to pull away from the sides of the pan.
- You can also check the doneness by taking a pinch of the mixture and rolling it into your palm.
- If it rolls into a ball without sticking, the mixture is ready.
- Immediately remove the pan from the heat.
- Pour the Nutella mixture into the prepared pan.
- Spread the Burfi mixture evenly in the pan with a spatula and press it tightly.
- Using the spatula or the back of a spoon, smooth the top and sprinkle chopped hazelnuts on top.
- Let it cool, then lift the Burfi out of the pan using the parchment paper and place it on a flat surface.
- Lightly oil a sharp knife and use it to cut the Burfi into the desired shape and size.
How To Store Nutella Burfi
Nutella Burfi will stay at room temperature for 3 days. You can also refrigerate it in an airtight container for a week.
You can also freeze the Burfi for a month. Place the Burfi pieces in a single layer in the freezer-safe container and freeze. Defrost the Burfi before serving.
Recipe Tips For Nutella Burfi
Milk Powder: Use full-fat milk powder for the rich and creamy Nutella Burfi texture.
Nutella: Stir the Nutella well before using it, as the oil tends to separate on top. Also, measure the Nutella correctly, as adding more makes the Burfi dry and crumbly.
Cooking Pan: Use a nonstick pan to prevent sticking or burning.
Frequently Asked Questions
I like to add cocoa powder to make the Burfi darker and more chocolatey. However, you can definitely skip the cocoa powder. The Burfi will still be delicious.
Condensed milk provides sweetness, creaminess, and richness. It also helps bind everything together. Therefore, condensed milk is essential for making the Nutella Burfi. I haven’t tried the recipe without condensed milk.
More Burfi Recipes
You May Like To Enjoy More Indian Sweets
Nutella Burfi
Ingredients
- 2 tablespoon ghee
- 1½ cups (185g) milk powder
- 1 cup (300g) condensed milk
- 10 tablespoon (200g) Nutella
- 2 tablespoon cocoa powder
- Toasted and chopped hazelnuts for topping
Instructions
- Line an 8 × 8-inch baking pan with parchment paper, leaving a 1-inch hanging over the edges.
- Heat ghee in a heavy-bottomed pan, preferably a non-stick pan. Add milk powder and stir well. Roast the milk powder and ghee mixture on low heat for 5 minutes, stirring continuously to prevent sticking and burning.
- Once the milk powder is roasted, you will smell a sweet aroma. Turn off the heat and transfer the roasted milk powder to a plate or bowl. Set aside.
- Heat the same pan on a low flame and add condensed milk and Nutella. Stir well and heat until the Nutella is well incorporated and the mixture is smooth and hot. There is no need to boil the mixture.
- Add the roasted milk powder and cocoa powder. Mix well and stir continuously for 3 to 5 minutes, until the mixture is well combined and begins to pull away from the sides of the pan.
- You can also check the doneness by taking a pinch of the mixture and rolling it into your palm. If it rolls into a ball without sticking, the mixture is ready.
- Immediately remove the pan from the heat. Pour the Nutella mixture into the prepared pan.
- Spread the Burfi mixture evenly in the pan with a spatula and press it tightly. Using the spatula or the back of a spoon, smooth the top and sprinkle chopped hazelnuts on top.
- Let it cool, then lift the Burfi out of the pan using the parchment paper and place it on a flat surface. Lightly oil a sharp knife and use it to cut the Burfi into the desired shape and size.
Storing Suggestions
- Nutella Burfi will stay at room temperature for 3 days. You can also refrigerate it in an airtight container for a week.
- You can also freeze the Burfi for a month. Place the Burfi pieces in a single layer in the freezer-safe container and freeze. Defrost the Burfi before serving.
Notes
- Milk Powder: Use full-fat milk powder for the rich and creamy Nutella Burfi texture.
- Nutella: Stir the Nutella well before using it, as the oil tends to separate on top. Also, measure the Nutella correctly, as adding more makes the Burfi dry and crumbly.
- Cooking Pan: Use a nonstick pan to prevent sticking or burning.
Thanks for coming! Let me know what you think.