Chocolate Burfi

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.

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.

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!