Searhc Form

Chocolate Pista Roll

Chocolate Pista Roll
Pistachios and chocolate make an unusual but truly divine combination.


Prep time:

Cook time:

Total time:

Yield: 15 Slices


  • 1 cup Khoya (mava)
  • 6 gms sugarite
  • 1/4 cup powdered sugar
  • 1 tsp cocoa powder
  • 2 tbsp pistachios
  • 2 drops rose essence
1. In a heavy bottomed pan combine the khoya and SugaRite
or powdered sugar

2. Cook on a slow flame, while stirring continuously till the SugaRite/sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).

3. Cool completely

4. Now add the rose essence and mix well.

5. Divide into 2 equal portions.

6. In one portion, add the cocoa powder and mix well.

7. Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.

8. In the other portion, add the chopped pistachios and mix well.

9. Make a roll of 25 mm. (1") diameter and 200 mm, (8") length.

10. 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.

11. Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till firm (for approx. 10 minutes).

12. Remove the plastic sheet or grease-proof paper and cut into 12 mm. (1/2") slices.

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