Chandi ka Varak (edible silver leaves), for garnishing
Make the milk burfi layer
In a pan on medium heat, add butter and 1/4 cup milk. Let the butter melt and mix with the milk.
Add milk powder to the pan and mix till it's well combined. Cook for a minute or so.
Add powdered sugar and mix. Also add 2 more tablespoons of milk at this point and the kewra essence and cardamom powder. The mixture will turn thin.
Cook the mixture for 6-7 minutes of low-medium flame, stirring continuously till it becomes thick and mixture leaves sides of the pan.
Remove pan from stove top and pour the mixture on a parchment paper.
Using a spoon, (which should be dipped in ghee so that mixture doesn't stick to it) flatten the mixture into a square shape. You can do this on a plate too, which should be well greased with ghee/butter.
Let this layer set and in the meanwhile make the chocolate layer.
Make the chocolate layer
In the same pan on medium heat, add butter and let it melt. Add 1/4 cup milk and combine it well with the butter.
Add milk powder, cocoa powder and mix till well combined. Now add powdered sugar and 2 more tablespoons of milk. The mixture will turn thin.
Cook on medium heat for 6-7 minutes or till the chocolate mixture turns thick and leaves the sides of the pan.
Set the burfi
Pour the chocolate mixture on top of the milk burfi mixture.
Using back of a spoon (again spoon should be dipped in ghee) spread the mixture till it over the milk burfi mixture entirely.
Let the mixture set at room temperature for 1 hour and then put it in the refrigerator for another 1 hour. This is to just quicken the process, you can let is set at room temperature too.
Once the chocolate burfi has set, trim the edges so that we get a perfect square. Cut into 16 pieces.
Keep the chocolate burfi refrigerated and consume with in 3-5 days!
Get recipe at: https://www.cookwithmanali.com/chocolate-burfi/