Take milk & dark chocolate compound, chop both the compound into uniform pieces.

Place the chopped compound in a microwave safe bowl. Heat them for a min. Stir & continue to heat until they melt & become smooth. Do not over heat.

Then take a kadai on heat add ghee, once ghee become jot then add chopped cashew nut & almond & fry for about 2/3 mins.

Then pour the nuts into the chocolate mixture & mix well.

Pour melted chocolate into the mould.

Lightly tap the mould to remove any air bubbles on the surface of the mould.

Place the mould in refrigerator to cool for about 45 mins.

Removed from the refrigerator & flip over the mould.