Mix the dry milk powder, sugar and whipping cream in a deep microwaveable safe bowl.
Make sure the bowl is deep enough so that the mixture doesn’t spill.
Combine well and microwave for a minute, remove and mix well.
Return to the microwave and cook for another minute (2nd minute)and remove. Mix well.
Place it back in the microwave and cook another minute. (3rd minute). Mix well.
Put it back in the microwave and cook for thirty seconds. The mixture should come together and the texture should be grainy. Remove and mix well. Mine was done by 3 ½ minutes. Every microwave setting is different, if the mixture is not set cook in increments of 30 seconds. It should not take any more than 4 ½ minutes to get the grainy texture.Do not over cook, if not you will end up with a dry burfi.
Now grease a pan with ghee (clarified butter) or line a wax paper. Pour about ¾th of this mixture and spread it evenly.
To the rest of the mixture add the chocolate chips and mix. The chocolate chips will melt instantly because the mixture is still hot.
Pour the chocolate mixture on top and spread evenly.
Let the Burfi set in the Refrigerator for good 2 hrs.
Remove and cut to desired shape.