Take Mawa & grate it in a plate

Heat Ghee in thick bottom Kadai or Non Stick Pan,Keep the flame low

Add Mawa & stir it till mawa leaves the ghee

Add Cocoa Powder & mix it well

Add Sugar Powder & Mix it well

Keep stirring till it become thick, Switch off the flame

Now take a plate & grease it with ghee

Put batter in a plate,level it with help of knife

Keep it aside for one hour to cool down

After one hour put cuts (no deep cuts) on it as per your choice,again keep it aside to cool down further

Meanwhile make Sugar Syrup of Bal Dana coating

In a pan add Sugar & Water,Mix it well

Keep boiling till it becomes little thick

Sugar Syrup is ready,Keep is aside for cooling

Now take Barfi plate & cut it deep in different pieces

Dip one piece in Sugar Syrup & coat it with Bal Dana (Sugar Balls) all over

Place the Barfi in serving plate & repeat the same with every piece

BAL MITHAI is READY

Note :- If you don’t get Bal Dana or Sugar Balls you can use non medicated homeopathic sugar balls too.
You can leave it too & have it as chocolate barfi too.