Whole Wheat Chocolate Burfi

          Happy Diwali, today's post is the last sweet I made for this Diwali, Whole Wheat Flour Choclate Burfi. While doing the Maida Burfi, I was thinking that I should try the same recipe with whole wheat flour. and since my daughter would have it, if it had some chocolate in it, I decided to make this Whole Wheat Flour Chocolate Burfi. Instead of making the entire sweet with chocolate, I decided to do it as two layers, one plain and the other one with chocolate. It's a simple sweet, the only thing that is a bit tricky, is removing the sweet at the right consistency and spreading it out before it solidifies, especially with 2 layers, you have to be really fast and alert. The burfi turned out good and tasted great especially because of the chocolate..

Need To Have
For The White Layer

• Whole Wheat Flour - 1 cup
• Sugar - 1 + 1/4 cup
• Ghee - 6 tablespoons
• Vanilla Extract - 1/4 teaspoon + a few drops

For The Chocolate Layer

• Whole Wheat Flour - 1 cup
• Sugar - 1+1/4 cup
• Ghee - 6 tablespoons
• Cocoa Powder - 1+ 1/2 tablespoons
• Vanilla Extract - 1/4 teaspoon + a few drops

Method

          Measure out the ingredients for both the layers and keep and grease a tray with ghee and keep. Let us make the white layer first, heat the 6 tablespoons of ghee, add the whole wheat flour and roast it for 5 to 6 minutes, remove and keep. Do the same with the whole wheat flour for the chocolate layer also, remove and keep separately.

          Now take the sugar for the white layer, add about 1/2 cup of water and heat, mix till the sugar dissolves, then keep cooking, and keep checking for the single string consistency. When the sugar reaches the single string consistency, switch off the heat, add the vanilla extract and roasted flour for the white layer and start mixing it well, while breaking down the lumps.

          It will be very loose at fast, but the mixture thickens and when it comes together like shown in the picture, transfer it to the greased tray and immediately spread it out with a spatula or a flat bottomed bowl, then smooth out the top with a parchment or wax paper.

          Immediately heat the sugar for the second chocolate layer with the same 1/2 cup of water, when it reaches the single consistency, add the vanilla extract and roasted flour and mix it, once the lumps are broken down, add the cocoa powder and keep mixing, till it comes to the same consistency as we did for the white layer.

          Then put it on top of the white layer and again spread it out fast as before and smooth it out with a parchment paper. When the burfi starts cooling, about after 5 minutes, slice out the pieces, then wait for it to cool completely, then remove the pieces and store.

Note
If you let the flour mixture to thicken too much, then it will become difficult to spread and will dry out before you add the second layer, remove it when it's still falling slowly from the ladle and spreading, I made the mistake and the burfi layers came out separately at places where the layers had cooled down before I was able to spread.
The ghee should be really hot when you add the flour and make sure to roast the flour till it looses the raw smell.
The burfi will be soft and has melt in the mouth consistency, it should not have a soft fudgy consistency.
Single string consistency, when you take a drop of syrup between the tips of your thumb and fore finger, it should form a small string, about a 1/4" before breaking.