Peel off the skin of 1 kg petha and beat with a fork to make holes. In a cooking pot, add 1 tbsp khanay ka chona and water to requirement and mix. Soak petha pieces in it for 3 to 4 hours. Then wash the pieces and leave in boiling water for 5 minutes. Drain away excess water. In a pan, add water and 1/2 kg sugar and form a thick sticky texture. Add a few drops of kewra essence and mix. Now add petha pieces and put on the lid and cook for 5 minutes. Put off the flame and let it cool on room temperature. Garnish with silver sheets and serve.