Ingredients for the dark chocolate burfi. Dry roast the sesame seeds at low to medium heat. Crush it lightly and keep it aside. Line the trays with wax paper and keep it aside.
Dissolve the agar agar in a 1/4 cup of water, keep it aside.
Take dark chocolate in a microwave safe bowl, Heat it in a microwave oven for 30 sec. Mix it well and microwave it again for 25 Seconds. Repeat the process for 3 times for 25 seconds. Take it out, mix it well and keep it aside.
Meanwhile boil the milk with mava powder and sugar at medium heat for about 10 minutes.
Add all the melted chocolate into the boiling milk little by little and mix it very well. Add roasted crushed sesame seeds and dissolved agar agar solution into the boiling chocolate milk. Stir it continuously for 2 minutes. Turn off the heat.
Transfer the chocolate milk mixture in the lined tray. Spread it evenly and keep it in the fridge for 25 minutes for setting.
For White Chocolate Burfi
Ingredients for white chocolate burfi. Chop the pistachios very fine. Keep it aside. Line the big square shape tray with wax paper. Keep it aside.
Dissolve the agar agar in a 1/4 cup of water, keep it aside.
Take white chocolate in a microwave safe bowl, heat it in a microwave oven for 30 sec. Mix it well and microwave it again for 25 Seconds. Repeat the process for 3 times for 25 seconds. Take it out, mix it well and keep it aside.
Meanwhile boil the milk with mava powder and sugar at medium heat for about 10 minutes.
Add all the melted chocolate in the boiling milk little by little and mix it very well. Add fennel seeds, pistachio and dissolved agar agar solution into the boiling chocolate milk.
Mix it well. Stir it continuously for 2 minutes. Turn off the heat.
Transfer the chocolate milk into the lined tray. Spread it evenly and keep it in to fridge for 25 minutes.
For Orange Jelly
Ingredients for orange jelly. Squeeze fresh orange juice and keep it aside. Dissolve agar agar in a 1/3 cup of water. Keep it aside. Line the round or square shape cake tray. Keep it aside.
In a deep pan, add water, sugar, ginger juice and orange juice. Boil it for 10 minutes.
Add agar agar in the boiling orange juice. Mix it well and keep stirring. Let it boil for 1 minute. Once it is done, turn off the heat.
Transfer the orange juice mixture into the lined cake pan. Keep it in the fridge for 25 minutes or more.
For decoration: Save some orange juice mixture and mold it into the small silicone molds shapes. Keep it in fridge.
For Chocolate Plants
This is for decoration, so if you want to make it, refer to this recipe: http://geetacuisine.com/recipe/tempered-chocolate/
For Plating
Cut the dark chocolate burfi with round cookie cutter for base. Cut the rest of the dark chocolate into 6 strips of same size.
Remove the white chocolate burfi from the fridge, it should be set nicely. Cut the white chocolate in to 6 strips of same size.
Clean the cookie cutter so that it is clean. Stack the dark and white chocolate pieces alternatively on each other and make two layers. Cut the chocolate layer burfi with same round cookie cutter.
Now line the plate with wax paper, put the cut dark chocolate on the plate.
Put cut layered dark and white chocolate burfi on top. Set it nicely.
Remove the orange jelly from fridge.
Cut the jelly with same size of cookie cutter. Keep the cut jelly on the plate.
Remove the small jelly from silicone mold and keep it aside.
Place the cut dark chocolate burfi on the serving plate. Put the orange jelly on top of the layered burfi. Arrange the chocolate plants on top of the layered burfi. For garnishing you can put mint leave on the Jelly (optional).
Arrange the small orange jellies on the plate randomly. Orange chocolate burfi is ready to be served.
Enjoy the chocolate layered burfi as a dessert. Surprise your guests with this special dessert. It’s a favorite for kids.