Crumble the khoya in a pan
Heat it over low flame till it liquefies and spreads around.
Add sugar, milk and mix well.
Cook for 5-7 mins over low flame, add ghee.
Switch off the fire when it comes 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.
Add cocoa powder and mix well.
Keep aside to let the mixture become warm.
Grease your hands with ghee and knead well.
Make small balls and make a thumb impression in the center.
Fill with de-skinned almond slivers and chopped pistachios.
Chocolate peda is ready.
Keep it refrigerated and consume with 2 or 3 days.