First we will make the white coloured burfi. Melt a tsp of ghee in a non stick pan, keep the heat very low and add crumbled mawa, powdered sugar and cardamom powder. Keep stirring continuously throughout and cook on low heat. If you do not stir, the mixture will get burnt. The mixture will melt and become thin.

Cook for another 5-6 minutes on medium heat, stirring continuously. Now, the mixture will start to leave the sides of the pan. If you overcook, the burfi will become dry. Transfer the mixture into the greased plate, tap the plate or spread the mixture evenly. Grease a spoon with ghee and even the surface of the burfi. Leave it to set for 1 hour. We will prepare the chocolate burfi after 1 hour.

After 1 hour-
Now, the white coloured burfi would have set. Heat a tsp of ghee in a pan, add crumbled mawa, powdered sugar and cocoa powder. Mix well and cook on low heat stirring continuously. The mixture will start to become thin. Continue to cook on low heat stirring continuously for 4-5 minutes or until the mixture starts to leave the sides of the pan.

Now transfer the chocolate mixture on top of the white mixture and spread it evenly all over. Grease a spoon with ghee and smoothen the surface. Top it with chopped pistachio, if preferred. Leave it to set for 3 hours. After it is set, cut the burfi as desired and enjoy. Keep it in an airtight container in the refrigerator. Stays good for 7-8 days.