Heat a non stick pan, add the khoya and sauté, stirring continuously, till lightly browned.
Transfer into a bowl.
Cook together sugar with one fourth cup of water in another non stick pan to make a syrup of one-string consistency. Add liquid glucose into the syrup and stir till it blends well.
Once the khoya cools a bit, add the syrup and mix well. Melt the chocolate in the microwave and whisk till smooth. Add this to the khoya mixture and mix well. When the mixture cools, shape into twelve even sized balls. Roll in the castor sugar and press lightly. Arrange the pedas on a plate and keep them in the refrigerator to set.