INGREDIENTS:

1 cup grated khoya (mava)
1/4 cup powdered sugar
1 tsp. cocoa powder
2 tbsps chopped pistachios
2 drops rose essence

DIRECTIONS:

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

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