• Line an 8 × 8-inch baking pan with parchment paper, leaving a 1-inch hanging over the edges.
• Heat ghee in a heavy-bottomed pan, preferably a non-stick pan. Add milk powder and stir well. Roast the milk powder and ghee mixture on low heat for 5 minutes, stirring continuously to prevent sticking and burning.
• Once the milk powder is roasted, you will smell a sweet aroma. Turn off the heat and transfer the roasted milk powder to a plate or bowl. Set aside.
• Heat the same pan on a low flame and add condensed milk and Nutella. Stir well and heat until the Nutella is well incorporated and the mixture is smooth and hot. There is no need to boil the mixture.
• Add the roasted milk powder and cocoa powder. Mix well and stir continuously for 3 to 5 minutes, until the mixture is well combined and begins to pull away from the sides of the pan.
• You can also check the doneness by taking a pinch of the mixture and rolling it into your palm. If it rolls into a ball without sticking, the mixture is ready.
• Immediately remove the pan from the heat. Pour the Nutella mixture into the prepared pan.
• Spread the Burfi mixture evenly in the pan with a spatula and press it tightly. Using the spatula or the back of a spoon, smooth the top and sprinkle chopped hazelnuts on top.
• Let it cool, then lift the Burfi out of the pan using the parchment paper and place it on a flat surface. Lightly oil a sharp knife and use it to cut the Burfi into the desired shape and size.

Storing Suggestions

• Nutella Burfi will stay at room temperature for 3 days. You can also refrigerate it in an airtight container for a week.
• You can also freeze the Burfi for a month. Place the Burfi pieces in a single layer in the freezer-safe container and freeze. Defrost the Burfi before serving.