Mawa Layer or Khoya Layer– First of all heat a non-stick pan on low heat. Add grated mawa and cook for 3-4 minutes. It may leave the ghee but if not, do not worry.
After 3-4 minutes add sugar and milk, cook until sugar melts. Keep stirring otherwise mawa would burn.
As sugar melts add cardamom powder and kewra essence. Mix nicely and cook for another 3-4 minutes.
By now mawa will become thick, switch off the flame and pour this into a greased surface.
Keep it aside until our chocolate layer is ready.
Chocolate Layer– In the same pan add mawa, sugar, and milk together. Mix well and cook on low heat until sugar melts. It takes around 5-6 minutes.
Add cocoa powder, cardamom powder, and kewra essence. Mix thoroughly and cook for another 5-6 minutes on low flame. Keep stirring.
Now pour this chocolate mixture over the white layer. Spread evenly, if required use a greased spoon to make a flat surface.
Let it cool down completely before making pieces. keep it in the fridge after 2 hours.
Garnish with chopped nuts and edible silver leaves. Cut them into the desired shape.
Indian sweet Chocolate burfi or two layered burfi is ready to enjoy.