Sieve the flour to get rid off any lumps. Also grease a burfi tray with some ghee and keep it ready.

Heat ghee in a pan, as it starts melting include maida and saute for a while. The flour absorbs ghee and looks like crumble. That is when you need to switch off the flame. Transfer the roasted maida on to a plate.

Put back the same cooking pan on stove adding sugar and half cup of water. Let the sugar dissolve completely and sugar syrup turn in to one string consistency. You can check the consistency of syrup between your index finger and thumb which should form a string between fingers.

Add the roasted maida flour to the sugar syrup and combine well. This mixture looks very thin and flowing. After few minutes of cooking it will become thick and leaves the sides of pan. Switch off the flame right then. Immediately transfer on to greased tray. Using flat ladle level the mixture evenly.

Again heat ghee for the chocolate layer(2nd layer) and include maida as well as cocoa powder both. Saute for 5 minutes or till maida combines well with ghee and cocoa powder and appears like crumble. Transfer the mixture on to a plate.

Put back the same cooking pan on stove adding sugar and half cup of water. Let the sugar dissolve completely and sugar syrup turn in to one string consistency. You can check the consistency of syrup between your index finger and thumb which should form a string between fingers.

Add the chocolate flavored roasted maida in to sugar syrup. Mix well and cook till the mixture thickens and leaves the sides of pan. Switch off the flame.

Transfer this chocolate mixture over the first layer which is already on tray. You have to be quick at this stage because it thickens fast. Level this second layer evenly using flat ladle. As it cools down mark chocolate burfi pieces of desired size.

Two layer chocolate burfi is ready to share and distribute on Diwali.

Do not over roast maida, it will ruin the taste. Just make sure the raw smell of maida is no more.

Sugar syrup consistency is key in this recipe. To avoid mess you can dissolve sugar first and then cook to obtain the single string consistency. Be careful while checking as it will be too hot to touch.

When you add roasted maida to syrup, it will be very thin. As you continue cooking it has to thicken. As it thickens, immediately you need to transfer on to a greased plate and flatten. Otherwise it will be hard and you cannot flatten it.

For the first layer you can even add other flavors and color.