Happy Diwali to All. Hope you have a fun filled festival.
A lot happened in the past week. I moved to a new blogging platform and migrated my blog from Cucumbertown to WordPress. This was a move I always dreaded but thankfully my husband was around during the whole process and he took care of it. Also Cucumbertown tech team were extremely helpful in answering all my questions. Even though my connection to CT was only for couple of months, I enjoyed the ease and convenience of blogging on that platform. I am going to miss it. Coming back to today’s post. I wasn’t really prepared or even in the mood to make anything for Diwali — could be the migration process or the chilly, lousy weather we’ve been having for the past few days.
But when I woke up this morning, it was sunny (still very cold) and that cheered me up. I made 2 sweets and 2 savory dishes by the end of the day. This Chocolate Pistachio roll recipe is from Tarla Dalal’s Mithai cookbook.
This dessert is extremely easy and quick to make, if you have frozen or fresh khoya ready to use. I had a pack of frozen khoya and it took me less than 30 minutes to make these rolls. If you don’t like pistachios, then change them up and add whatever nut you like. The cooked khoya mixture is so easy to work with — it’s almost like play dough. I’m glad that my daughter was in school when I made these otherwise I wouldn’t have any dough left to make the rolls 🙂 If you are still thinking of what to make for Diwali, then make these quick and easy rolls and Enjoy the festival.
3cupsKhoya, gratedI used Nanak brand frozen khoya (340gms) that I defrosted before using
In a nonstick pan, combine grated khoya and sugar. Cook on medium flame, stirring continuously, until the sugar dissolves and the mixture starts to leave the pan. This takes about 6~8 minutes.
Let the mixture cool a little bit, then add rose essence and mix well.
Divide the mixture into 2 equal halves. Add cocoa powder in 1 half and mix well to combine. Add pistachios in the remaining khoya mixture and mix well.
Now divide the cocoa mixture into 3 equal parts and roll each part into 8"x3" rectangle.
Divide the pistachio mixture into 3 equal parts and form a roll of 1" diameter and 8" long.
Place the pistachio roll on the chocolate rectangle and roll it up in such a way that the chocolate part covers the pistachio portion evenly from all sides and there are no cracks on the surface. Wrap the roll with plastic wrap and refrigerate for at least 15 minutes.
Repeat with the remaining chocolate and pistachio mixture.
Once the roll is chilled and firm, slice into 1/2" slices.