Grate the chocolate slab and add it to the cream. Beat well with a hand mixer.
Grate the khoya and put it in the mixer.
Add the bread crumbs and make a dough. Keep the dough in a round vessel and keep it in the fridge for 1 hour. When the mixture is hard enough, make small balls and prepare diya with your fingers and put the jelly in the centre. Then put it in the fridge and serve cold.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.