Pista Choco Roll


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Pistachios and chocolate make an unusual but truly divine combination.

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Makes 15 slices.
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1 cup grated Khoya (mava)
6 gms sugarite or 1/4 cup powdered sugar
1 tsp cocoa powder
2 tbsp chopped pistachios
2 drops rose essence

  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 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
  4. In the other portion, add the chopped pistachios and mix well. Make a roll of 25 mm. (1") diameter and 200 mm, (8") length.
  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 12 mm. (1/2") slices.

  2. Add 3 teaspoons of artificial sweetner instead of the sugar and proceed as per the above.
RECIPE SOURCE : MithaiBuy this cookbook
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 on 18 Nov 11 06:53 PM

Wow.amazging.. It was so gud..i did som variation. As khoya is not available in nigeria so i used milk powder kyoya. I kneaded milk powder with water softly n den put it in freezer to set.then after som time grated it n blend the grated milk khoya.. It turn out really gud. Thank u so much