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.
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.