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Ingredients
Biscuit Base

• 35 Digestive Biscuits
• 1/3 cup Powdered Sugar
• 1/2 cup Melted Butter
• 1/4 tsp Salt

Milk Powder Burfi

• 1/2 cup Ghee
• 3/4 cup Milk
• 2.5 cups Milk Powder
• 1/2 cup Nut Flour (refer notes)
• 1 cup Powdered Sugar
• 1/2 tsp Cardamom Powder

White Chocolate Ganache

• 300 gms White Chocolate
• 150 gms Cream

Instructions

Prepare the Cake Tin

• Spray and line an 8×8 inch cake tin with parchment paper such that a portion of the paper is hanging around the sides. (This makes it easier to lift the dessert once set). Set aside.

Layer 1 – Biscuit

• Pulse the biscuits in a food processor to form crumbs. You would need 2 cups of biscuit crumbs.
• Transfer it to a mixing bowl along with the sugar and melted butter.
• Combine until everything comes together and resembles wet sand. If you take a portion of it and press between your plams it should hold its shape well.
• Transfer to the prepared cake pan and press and level it evenly.
• Toast it in a pre-heated oven of 180°C for 10 mins. Once out of the oven, let it cool for 5 mins then place in the fridge until ready to use.

Layer 2 – Milk Powder Burfi

• Melt some ghee in the pan on low heat. Once ghee is melted switch off the gas and add milk, milk powder and nut flour. Switch on the gas on med low and stir to combine (around 2-3 mins)
• Once combined; add in the sugar and cardamom powder.
• Keep stirring continuously until it thickens and starts leaving the pan around 10-13 mins.
• A quick test to check whether the burfi is ready or not is to take a small of burfi mixture in a plate. Wait for few seconds (you do not want to burn yourself) and try to roll it and form a ball. If you are able to form the ball then the burfi is ready. 
• Now transfer it on top of the biscuit layer . Smooth out the top with the back of the spatula. Let it sit on your counter-top for 1 to 2 hours to set completely.

Layer 3 – White Chocolate Ganache

• Start by chopping your chocolates finely. Transfer it to a mixing bowl and add in the cream
• Using a double boiler method stir together the cream and chocolate until the chocolate is completely melted and comes to form a pouring consistency.
• Allow this to cool to touch on your counter top.
• Once cooled, add it on top of the burfi layer and let it set completely in the fridge for 1 to 2 hours.
• Garnish with some edible flowers or nuts or rose petals and edible silver foil and serve as needed.