Grease an 8-inch square pan and line it with parchment paper, leaving some overhang on two sides. This makes it easy to lift the chilled dessert out of the pan before cutting.

Grind the biscuits in a food processor until they form fine crumbs. Transfer them to a bowl and mix with powdered sugar, melted butter, and salt.

The mixture should resemble damp sand and hold together when pressed between your fingers. Spread it evenly in the prepared pan and press firmly using the back of a spoon or a flat-bottomed measuring cup.

Bake the crust at 350°F (180°C) for about 10 minutes. Let it cool, then refrigerate while preparing the burfi layer. For a no-bake version, refrigerate the pressed crust until firm.

In a heavy-bottomed pan, combine the ghee, milk, milk powder, almond flour, powdered sugar, and cardamom powder.

Cook over medium-low heat, stirring continuously to prevent lumps and scorching. Cook until the mixture thickens, becomes dough-like, and begins pulling away from the sides and bottom of the pan. This usually takes around 10-15 minutes, depending on the heat and pan.

To check if the burfi is ready, let a small portion cool enough to handle and try rolling it into a ball. If it holds its shape, the mixture is ready.

Transfer the warm burfi mixture onto the prepared biscuit crust. Spread it evenly with a spatula, gently pressing it into the corners.

Allow the layer to cool and firm up at room temperature before adding the chocolate topping. This helps keep the layers distinct.

Finely chop the chocolate and place it in a heatproof bowl with the heavy cream.

Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir gently until the chocolate melts and the ganache becomes smooth.

Remove from the heat and let it cool until just warm and pourable. Avoid pouring hot ganache over the burfi, as the heat may soften the layer underneath.

Pour the cooled chocolate ganache over the burfi. Spread it evenly with a spatula.

Sprinkle with chopped pistachios, almonds, or edible rose petals while the topping is still soft. Refrigerate until the ganache is completely set.

Use the parchment paper to lift the dessert out of the pan. With a sharp knife, cut it into bars or small squares.

For clean edges, warm the knife under hot water, wipe it dry, and slice. Repeat between cuts for a neat finish.

Serve chilled or let the bars sit briefly at room temperature before serving.