In a pan mix together coconut and ghee.

Roast then until aromatic and it turns colour.

Add mawa, condensed milk, cocoa powder and mix well.

Keep on stirring on medium heat until it becomes thick and dough like. It shouldn’t stick to the sides of the pan.

Grease a tray with ghee and transfer the burfi mixture to it.

Add some ghee on top of the mix and with the help of a spatula, flatten the mixture and spread it on the tray.

Add chopped cashew nuts and choco chips on top and press well.

Allow it to cool completely.

To make even squares, refrigerate the tray for two to three hours or until firm.

Using a sharp knife cut it out into squares and store it in an airtight container in fridge.