|Rose essence||4 Drop|
Grate khoya and divide into two portions.
Combine cocoa with one part and leave one plain.
Combine sugar and water (enough to cover sugar) in a pan and place on fire.
Stir till sugar is dissolved.
Bring it to boil.
Sprinkle milk to clarify syrup.
Strain syrup and bring it to boil again.
Boil till it reaches three thread consistency.
Stir with a spatula all the time, also after removing the pan from fire.
As the syrup cools it will become thick and white.
Let it cool completely.
Blend half the syrup in cocoa mixture and other half in the plain khoya.
Add vanilla to cocoa and rose essence to plain mixture.
If necessary, knead the mixtures with hands.
Pat plain mixture 1/3 inch thick on a greased square tray.
Pat chocolate mixture on top of white mixture.
Apply silver foil.
Chill for one hour.
Cut burfi into pieces with a sharp knife.