Pista Coco Roll

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Mar 20, 2007
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Toronto, Canada
Pista Coco Roll

Ingredients :

For the Pista Coco 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




Method:

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 Coco 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.

Divide 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.
 
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