In a pan, add 2 cups of peanut and dry roast it on low flame for 2-3 minutes.
Switch off the flame and remove the cover of peanuts by rubbing your hand.
Now grind peanuts in a mixture jar with pulse grinding.
Then Sieve peanut powder and add 3 tbsp milk powder. Mix well.
In a heavy bottom pan, add 1 cup sugar and ½ cup water. Bring it to boil and cook till sugar syrup till it reaches 1 string consistency.
Then add some cardamom powder and mix well.
Switch off the gas and cool down the cooked sugar syrup slightly.
Then add peanut powder and mix well.
Switch on gas and cook mixture on low flame.
Add 1 tsp ghee and mix well.
When the mixture leaves the sides of the pan, then switch off the flame. do not overcook the barfi mixture.
Set barfi mixture into greased plate or thali.
For the chocolate layer, in a mixture jar, add chocolate biscuit and grind it into fine powder.
add grinded powder into the mixing bowl. Now add milk gradually and bind the mixture into dough.
Place mixture on place sheet and roll it into a thin chocolate layer.
Place roll layer on peanut layer and press it slightly.
Now set the barfi mixture at room-temperature for 4-5 hrs or till it is completely dry.
Garnish barfi with silver vrak and Cut it into pieces.
Serve or store barfi in an air-tight container for a week at room temperature or 15 days in the refrigerator.