Heat ghee in a pan, add milk. Add vanilla essence.
Immediately add milk powder and whisk well to avoid lumps.
Once it becomes smooth paste add powdered sugar. Whisk well. Now keep cooking in low flame. It starts to thicken first.
It will then start to leave the sides of the pan, grease your hands with ghee and try rolling a tiny pinch if it rolls into a ball easily without sticking then this is the right stage to switch off.
Transfer the mixture to a greased pan. Level it with a ghee greased spatula. Set aside.
Now add 2 tsp of water to coco powder, make a smooth paste and keep it ready.
Repeat steps 1 and 2. Instead of adding vanilla essence add coco powder paste and mix well.
Add choco chips and mix well. It will start to thicken.
Then leave the sides of the pan. It will be glossy and easily come together.
Grease your hands with ghee and try rolling a tiny pinch if it rolls into a ball easily without sticking then this is the right stage to switch off. If it sticks then cook for few more mins.
Transfer the mixture to the pan over the vanilla layer.
Pat it well with a ghee greased spatula. Sprinkle mixed nuts over it and press it slightly.
Allow it to set in fridge at least for 30mins to 1 hr.
Then cut into small squares and serve Vanilla Chocolate Barfi!