Crumble the khoya/khova in a deep non-stick wok.

Heat it over a low flame till it liquefies and spreads around.

Add the sugar and milk and mix well.

Cook for 5 to 7 minutes over a low flame. Add ghee.

Switch off the fire when it turns into a mass without sticking to the pan.

When you drag the spatula across the center, it should stay put without the gap closing immediately. That is the consistency. Stir at regular intervals to avoid burning the khoya.

Add cocoa powder and combine well. Keep aside to let the mixture become warm.

Grease your hands with ghee and lightly knead the soft peda dough. Make small balls and make a light thumb impression in the center.

Fill with almond slivers (or simply chopped almonds) or chopped pistachios.

Mouth-watering and gooey Chocolate peda is ready! So fast, so easy!! Keep it refrigerated and consume within 2 or 3 days.