Pista Choco Roll Recipe

By on March 19, 2013

1 cup ricotta cheese (grated khoya mava or dry)
1/4 cup powdered sugar
1 tsp cocoa powder
2 tbsps. Pistachios (chopped)
2 drops rose essence


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 dis-solved 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.Pista

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.


10 Add 3 teaspoons of artificial sweetener instead of the sugar and proceed as per the above

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