Chocolate barfi

Ingredients

Khoya - 1 1/4 cups, unsweetened
Milk - 1/4 cup
Milk powder - 2 tbsps
Sugar - 1/3 cup, powdered
Saffron - 3-4 strands soaked in a tbsp of milk (optional)
Ghee - 1 1/2 tbsps
Cardamom powder - 1/2 tsp
Cocoa powder - 1 tbsp
Pistachios - few, crushed

Method
Prepare khoya
Add saffron strands to a tbsp of milk and set aside.
Heat ghee in a wide shallow non-stick pan. Once it turns hot, add the crumbled khoya and saute for 3 mts on low flame, stirring continuously .
Add the milk and sugar and mix. It will get liquidy. Keep stirring on low flame. Add milk powder, cardamom powder and saffron infused milk and mix.
Soon the khoya will thicken and leave the sides of the pan and form a large lumpy mixture. At this stage, remove three fourth of the mixture to a greased aluminum pan or steel plate.
Grease a flat ladle and spread the white khoya mixture and smoothen the top and set aside. Allow the white layer to cool down a bit, approx 5 mts.
Add cocoa powder to the remaining one fourth mixture and keep mixing for 2 mts. Turn off flame and allow the mixture to come cool down a little or warm enough for you to handle.
Spread the chocolate mixture on top of the white layer and smoothen it with a greased ladle. Allow to cool completely.
Run a greased knife through the set layers, cut into squares and remove carefully. Garnish with nuts and serve.