Pista Choco Roll
For the Pista Choco Roll
¼ cup powder sugar
1 tsp cocoa powder
2 tbsp chopped pistachios
2 drops rose essence
For the Khoya (mava) :
¼ cup powdered sugar
For the Khoya (mava) :
1. Heat the milk in a non-stick pan on a high flame till it comes to boil.
1. Continue to boil and keep on stirring continuously till it becomes semi-solid.
3. Keep it to cool.
For the Pista Choco Roll :
1. Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.
2. Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated.
3. Keep it to cool completely, put the rose essence and stir well.
4. Divde into 2 equal parts.
5. In one part, put the cocoa powder and mix properly.
6. Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
7. In the other part, put the chopped pistachios and stir well.
8. Make a roll of 25 mm. (1") diameter and 200 mm. (8") length.
9. Arrange the pistachio roll on the chocolate rectangle.
1. Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.
2. Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated.
3. Keep it to cool completely, put the rose essence and stir well.
4. Divde into 2 equal parts.
5. In one part, put the cocoa powder and mix properly.
6. Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
7. In the other part, put the chopped pistachios and stir well.
8. Make a roll of 25 mm. (1") diameter and 200 mm. (8") length.
9. Arrange the pistachio roll on the chocolate rectangle.
10. Roll it in such a way that the chocolate rectangle covers the pistachio roll evenly from all sides and there are no cracks on the surface.
11. Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till for 10 minutes till it becomes firm.
12. Take out from the plastic sheet or grease-proof paper and cut into 12 mm. (½") slices.
Courtesy : Recipe Kitchen
