Step 1 – Cook khoya with powdered sugar
Put a deep-bottomed non-stick pan on low to medium flame and add khoya along with powdered sugar in it. Stir continuously and cook the khoya or mawa for about 15 minutes.
Step 2 – Let the khoya mixture cool and divide into two equal portions
Once the khoya is cooked, transfer it into a big plate and allow the mixture to cool completely. Divide the mixture into two equal portions.
Step 3 – Mix all the ingredients in khoya mixture except cocoa powder in half part
Take one portion of the khoya in a deep bowl and add powdered pistachios, cardamom powder, rose essence and green food colour in it, mix well.
Step 4 – Mix cocoa powder in the other half
Now, take the other half of khoya in a large bowl and add cocoa powder in it. Mix it well too! Next, put a cling wrap on a wooden board or a flat surface and grease it using ghee.
Step 5 – Spread the green mixture and make roll of the chocolate mixture
Place the prepared pista mixture over it and spread it evenly using your hands to form a 175 mm × 200 mm (7”× 8”) rectangle. Make a cylinder roll of the chocolate mixture and place it over the pista mixture leaving (1”) side from the bottom. Roll it very tightly with the help of a cling wrap.
Step 6 – Cut into 15 slices and refrigerate
Gently remove the cling wrap to get a roll and cut into 15 equal slices and flatten it very lightly. Refrigerate the slices for 15 minutes. (Optional: You can garnish with chopped pistachios and silver varq and enjoy!)
- 1/2 cup powdered pistachios
- 1 1/2 cup khoya
- 1/4 teaspoon green cardamom
- 2 cup ghee
- 1 1/2 tablespoon cocoa powder
- 1/4 cup powdered sugar
- 2 drops rose essence
- 2 drops edible food color