Defrost koya to room temperature. Crumble it well and add to a heavy bottom nonstick pan.

Heat it on a very low flame constantly stirring to prevent burning

When the koya gets warm, add sugar, cardamom powder rose water. you could increase the flame to medium

Within a short while, sugar melts and the mixture turns to a halwa like consistency.

Continue to cook stirring constantly,till it begins to leaves the sides of the pan and becomes thick like a mass. It must not be runny like halwa. Let the mix cool down completely.

Divide the mix to 2 parts, Add kesar for colour and inhance the test. knead one of them to a smooth dough, shape to a square on the greased foil.

Add cocoa to the other part, Knead gently with greased palms till the dough looks soft.

Place this over the first layer, decorate with silver paper. Freeze it for 10 mins or refregerate for about 30 minutes.Cut chocolate burfi to desired shapes.