To make the white layer of the barfi, place a non-stick pan on low flame.
Add 1 tablespoon of ghee.
Let it melt and heat up just a bit.
Add 300 grams of crumbled mawa and 90 grams of sugar.
Start mixing and stirring them.
The sugar will melt in about 5 minutes and the mixture will leave fat from the sides.
Add the elaichi powder and stir for 5 more minutes.
The mixture will leave the sides and come together in the center giving paste-like consistency.
Pour it into the ready tin or thali.
Let it cool down for about 1 hour at room temperature.
Now, to prepare the Chocolate layer, heat 1 tablespoon of ghee in the same pan on low heat.
Add the remaining mawa and sugar.
The sugar will melt in about 5 minutes.
Stir continuously so that the mixture does not stick or burn.
Put in the cocoa powder and cook it for 5 more minutes.
Again, the mixture will gather in the center and leave the sides.
Pour it over the set white layer.
Smoothen with a spatula.
At this stage, sprinkle slivered or chopped almonds and pistachios or place the varak sheet. (Optional)
Let it cool for minimum 1 hour.
Once it cools down, place in the fridge for 15 minutes for faster setting.
Using a sharp knife, cut it into squares.
Store in an airtight container or tiffin.