Chocolate Burfi

Ingredients (25 Chocolate Burfi)

Making of the Off-white layer:

Unsweetened Khoya/ Mawa: 150g (around 1.5 Cup)
Powdered Sugar: 50g (around 1/2 Cup)
Green Cardamom: 5-6

Making of the Chocolate Layer:

Unsweetened Khoya/ Mawa: 150g (around 1.5 Cup)
Powdered Sugar: 50g (around 1/2 Cup)
Unsweetened Chocolate Powder: 1 Tbsp.

Other:

Ghee: 1 Tsp.

Instructions

Preparing the tray or plate for setting Burfi and some preliminary preparations:
I have used my baking tray to set the Chocolate Burfi. If not available a steel plate can also be used.
Take Ghee and rub on the surface of the tray and then place a piece of Butter Paper and set it properly.
Grate Khoya in room temperature using a food processor or manual processor and divide it in to two equal parts.
Deseed Green Cardamoms and make a powder of the Cardamom seeds.
Preparing the Off-white layer of the Burfi:
Take one part of grated Khoya in a Pan preferably non-stick one to get rid of sticking Khoya on the surface of the Pan.
Start cooking Khoya in low flame and frequently mix it using a spatula*.
After 2-3 minutes of cooking and vigorous mixing Khoya will start melting and will turn in to a paste which will have a consistency of Halwa.
Add ½ Cup of Sugar Powder and mix properly and then again cook for 2-3 minutes in low flame and add powdered Green cardamom powder to it and again mix it.
Stir continuously until the mixture thicken and leaves the side of the pan.
Pour the Khoya mixture on the previously prepared tray and spread it evenly to form a medium thick layer.
Preparing the Chocolate layer of the Burfi:
Take remaining grated Khoya and cook it as it is like the off-white layer.
After dissolving the sugar add unsweetened Chocolate Powder and mix it vigorously with the Khoya and cook till the mixture have similar consistence as the Off-white layer.
Pour the Chocolate Khoya mixture over the Off-white layer in the baking tray and spread evenly to complete the layer.*
Cool the tray in refrigerator for around 1 hour and then demould it lightly from the tray along with the butter paper.
Remove the butter paper carefully and place it on a Chopping Board or Plate and then using a knife cut it in to medium sized diamonds or squares.
Chocolate Burfi is ready to serve.
Chocolate Burfi can be stored in refrigerator for one week or in room temperature for 1-2 days.

Notes

*Stirring Khoya vigorously during cooking is very important unless it will get burnt. *If you wish you can sprinkle some chopped dry fruits this time but I avoided it as my daughter does not like dry fruits.