Mawa layer or khoya layer – in a pan, add 1 tsp ghee and 350 gram or 2 cups sweeten khoya. Stir continuously on low flame till mawa melts and has a smooth texture.
Switch off the flame and pour this into a greased tray or thali.
Keep it in the refrigerator for 30 minutes so it will set quickly.
Chocolate layer – in a pan, add 1 tsp ghee, 250 grm or 1.5 cups sweetened khoya and 2 tbsp coco powder. Stir continuously on low flame and mix everything.
Switch off the flame and 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.
Cut them into square pieces. Garnish with chopped nuts or edible silver vrak.
Enjoy two-layer chocolate barfi with your family.