Dubai chocolate burfi: When kunafa meets indian mithai

There’s a new sweet on the block, and it’s turning every Diwali box into a little luxury. Dubai Chocolate Burfi takes the familiar comfort of milk burfi, adds a delicious layer of kunafa crunch, and tops it with glossy chocolate. It looks like a fancy boutique dessert but tastes like home layered with travel.

The inspiration comes from the viral Dubai chocolate bar — the one with crisp kunafa inside a milk chocolate shell. Here, that same idea is folded into a mithai format. The result is creamy, crunchy, and rich all at once.

Dubai Chocolate Burfi blends textures beautifully — the milky smoothness of Indian burfi, the roasted crunch of kunafa, and the richness of real chocolate. It’s a cross-cultural sweet that feels both familiar and new, perfect for festive gifting or that weekend indulgence when you want something a little extra.

Ingredients
For the burfi base:
1 cup milk powder
½ cup condensed milk
¼ cup milk
2 tablespoons ghee
A pinch of salt
¼ teaspoon cardamom powder (optional)

For the kunafa layer:
1 cup kunafa or kataifi pastry, shredded
2 tablespoons ghee or butter
2 tablespoons sugar
2 tablespoons chopped pistachios
1 tablespoon pistachio cream or tahini (optional)
For the chocolate layer:
200 g milk or dark chocolate, finely chopped
1 tablespoon ghee or butter
Chopped pistachios or edible gold for garnish

Preparation

Make the burfi base:

Heat ghee in a nonstick pan on low flame
Add milk and condensed milk, stirring till smooth
Mix in milk powder and salt
Stir continuously until the mixture thickens and starts leaving the sides of the pan
Spread the mixture evenly into a greased tray and smooth out the top with the back of a spoon
Let it cool slightly.
Prepare the kunafa layer:
In a separate pan, melt ghee or butter
Add shredded kunafa and toast gently on low heat until golden and crisp
Add sugar and pistachios
Stir for a minute until the sugar lightly caramelizes and the nuts turn glossy
Mix in pistachio cream if using
Spread this mixture over the warm burfi base, pressing gently to form an even layer
Make the chocolate topping:
Melt the chopped chocolate with ghee using a double boiler or microwave in short bursts
Stir till smooth and shiny
Pour over the kunafa layer and spread evenly
Tap the tray to remove air bubbles
Garnish with chopped pistachios or gold leaf
Refrigerate for 30 to 40 minutes until firm
Once set, bring it to room temperature for a few minutes before cutting into squares or diamonds.

Serving suggestion
Serve slightly chilled for a crisp bite, or let it rest for a few minutes if you prefer a softer texture. It pairs beautifully with karak chai or strong filter coffee.