Pista Choco Roll
by Tarla Dalal
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Pistachios and chocolate make an unusual but truly divine combination.
- 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).
- Cool completely , add the rose essence and mix well. Divide into 2 equal portions.
- In one portion, add the cocoa powder and mix well. Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
- In the other portion, add the chopped pistachios and mix well. Make a roll of 25 mm. (1") diameter and 200 mm, (8") length.
- 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.
- Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till firm (for approx. 10 minutes).
- Remove the plastic sheet or grease-proof paper and cut into 12 mm. (1/2") slices.
- VARIATION : PISTA CHOCO ROLL (SUGAR FREE)
- Add 3 teaspoons of artificial sweetner instead of the sugar and proceed as per the above.
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