pista choko roll

  • pista choko roll
    Author : Shashi Jain


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    kuch mitha ho jaye


    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) :
    Heat the milk in a non-stick pan on a high flame till it comes to boil.
    Continue to boil and keep on stirring continuously till it becomes semi-solid.
    Keep it to cool.

    For the Pista Choco Roll :
    Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.
    Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated.
    Keep it to cool completely, put the rose essence and stir well.
    Divde into 2 equal parts
    In one part, put the cocoa powder and mix properly.
    Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
    In the other part, put the chopped pistachios and stir well.
    Make a roll of 25 mm. (1") diameter and 200 mm. (8") length.
    Arrange 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.
    Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till for 10 minutes till it becomes firm.
    Take out from the plastic sheet or grease-proof paper and cut into 12 mm. (½") slices.

    More recipes by Shashi Jain :

    banarasi paratha Aloo bonda paneer lolipop khandvi sesame vegetable challe

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