In a saucepan, boil about 2 cups of water.
Put in the almonds and let them soak in the hot water for 10 minutes.
Drain the almonds and soak them in about 2 cups of cold water for 15-20 minutes.
Drain from the cold water and peel off the skin.
Grind the almonds to a fine paste along with milk.
In a non-stick pan, add ghee, almond paste, grated khoya and sugar.
Cook the mixture on low heat stirring it continuously until the mixture starts leaving sides of the pan and comes together as a dough.
Dish out on a plate and let it cool until you can handle it with your hands.
Divide the mixture in two equal portions.
In one portion, add cocoa powder and knead a little. Shape it into ball.
Knead the other portion as well and shape it too into a ball.
Spread a plastic sheet or a parchment paper on table top.
Place the chocolate ball on it and cover with another sheet.
Roll it out into thin sheet of 1/8 inch thickness.
Repeat the same process with white portion.
Now uncover the chocolate sheet and layer it on top of the white almond sheet.
Cover again with plastic or parchment paper and thin out a little using rolling pin.
Uncover and roll into a tight cylinder/log.
Refrigerate for half an hour to set.
Cut into 1/4th inch discs.
Almond choco fudge is ready. It can be stored in fridge for a week.
