Pista Choco Rolls.

Pistachios and chocolate make an unusual but truly divine combination. 


1 cup grated khoya
6 gms sugarite or 1/4 cup powdered sugar
1 tsp cocoa powder
2 tbsp chopped pistachios
2 drops rose essence.                                                                                                                                                                                                                                                                                                                                Method

  1. Combine the khoya and SugaRite/powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the SugaRite/sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
  2. Cool completely , add the rose essence and mix well. Divide into 2 equal portions.
  3. In one portion, add the cocoa powder and mix well. Roll into a  rectangle. Keep aside.
  4. In the other portion, add the chopped pistachios and mix well. Make rolls.
  5. Place the pistachio roll on the chocolate rectangle and 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.
  6. Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till firm (for approx. 10 minutes).
  7. Remove the plastic sheet or grease-proof paper and cut into slices.

    Pista Choco Rolls are ready.

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