Khoa – 250 gms
Castor sugar – 85 gms
Cocoa – 20 gms
Divide khoa into 2 parts.
Heat one part on slow fire.
Add castor sugar to it. Stir well.
Heat till it dries up.
Remove and spread over a greased plate.
Heat the other part.
Add the cocoa 45 gms sugar.
Heat till it dries.
Stir till everything mixes well.
Spread over the previously spread mixture.
Decorate with silver leaves and leave it to set.
Cut into diamond pieces.