• [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/08/Making-of-chocolate-burfi.jpg"][/url]

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 at room temperature using a food processor or manual processor and divide it into 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 thickens 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 the similar consistency 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 de-mold 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 into medium-sized diamonds or squares.
• Chocolate Burfi is ready to serve.
• Chocolate Burfi can be stored in a refrigerator for one week or at room temperature for 1-2 days.