Pista Choco Roll - from Tarla Dalal

webcontacts's Note:

Pistachios and chocolate make an unusual but truly divine combination.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 15

• 1 cup grated khoya (mava or dry ricotta cheese)
• 1/4 cup powdered sugar
• 1 teaspoon cocoa powder
• 2 tablespoons chopped pistachios
• 2 drops rose essence

Directions:

1. Combine the khoya and SugaRite/powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the SugaRite/sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
2. Cool completely; add the rose essence and mix well. Divide into 2 equal portions.
3. In one portion, add the cocoa powder and mix well. Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
4. In the other portion, add the chopped pistachios and mix well. Make a roll of 25 mm. (1") diameter and 200 mm, (8") length.
5. 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.
6. Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till firm (for approximately 10 minutes).
7. Remove the plastic sheet or grease-proof paper and cut into 12 mm. (1/2") slices.
8. Tips.
9. VARIATION : PISTA CHOCO ROLL (SUGAR FREE)
10. Add 3 teaspoons of artificial sweetener instead of the sugar and proceed as per the above.

Reviews

[Exotic Desert]

I used ricotta cheese (I don't see how you can boil dry ricotta cheese), and this recipe tasted pretty good.