Chocolate Pista Roll

Ingredients

• 1 cup khoya (mawa), recipe below
• 1/4 cup sugar 
• 2 tbsp pistachios, chopped
• 1 tbsp cocoa powder 

Recipe for Instant Khoya

Ingredients

• 1 cup full fat milk powder (I used Amul Dairy Whitener)
• 1/2 tbsp ghee (Clarified butter) 
• 1/4 milk

Preparation

• Take milk powder in a bowl.
• Heat milk and ghee in a small pan till it comes to a boil.
• Add this hot milk-ghee mixture to the milk powder. Mix it with spoon. It should look like crumbled khoya. If it still looks dry you can add more milk 1 teaspoon at a time.
• You can shape it while it is warm. As it cools it will hold that shape and it will harden. After that it can be grated or crumbled as needed.

Preparation

• Take khoya and sugar in a pan. Turn the heat on medium and stir continuously till the sugar is dissolved and all the moisture goes. Switch off after the mixture starts to leave the sides of the pan. Divide the mixture into two equal parts.
• Add chopped pistachios to one part. (I also added two drops of pistachio essence and green food colour - optional)
• Add cocoa powder to another part.
• Mix each part well.
• Shape them while it is warm. (If the mixture cools completely, it will be hard to give them a shape. Grease your hands with a little ghee or oil and place the cocoa mixture on an aluminium foil. With a rolling pin make an even rectangle of 6 inches x 3 inches. Next make a pista roll of 6 inches long and 1 inch diameter.
• Then place the pista roll on the cocoa sheet and roll so that the cocoa sheet covers the pista roll evenly from all the sides.
• Now roll it back and forth with your hand to seal the joints and to make the roll tight. Then cover it with aluminium foil and chill in the refrigerator till it becomes firm (about 20 minutes).
• Then using the sharp knife cut into pieces. (Clean the knife in between to make clear cuts.)

Note:

The cocoa sheet must be at least 1/2 inch thick or it might break.