Method:
- Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a
slow flame, while stirring continuously till the sugar has dissolved and the
moisture has evaporated, approximately for 5 to 10 minutes.
- Cool completely, add the rose essence and mix well. Divide into 2 equal
portions. In one portion, add the cocoa powder and mix well. Roll into a 200 mm.
x 75 mm. (6" x 3") rectangle. Keep aside.
- In the other portion, add the chopped pistachios and mix well. Make a roll
of 25 mm. (1") diameter and 200 mm, (8") length.
- 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.
- Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till
firm, for about 10 minutes. Remove the plastic sheet and cut into 12 mm. (1/2")
slices.
Makes 15 slices
Preparation time: 20 minutes |
