Monday, 24 October 2011

Peda Roll...Pista and Cocoa




Grated khoa - 1 cup
Powdered sugar - 1/4 cup (can use sugar substitute)
Cocoa powder - 1 tsp
Chopped pista - 2 tbsp
Rose essence


Combine khoya & powdered sugar in a heavy bottomed pan and cook on a slow flame, while
stirring continuously till the sugar has dissolved & the moisture has evaporated.
Cool completely, mix well & divide into 2 portions.Mix rose essence.
To one portion add cocoa powder, mix well & roll into rectangle.
To the other portion, add chopped postas, mix well & make a roll of 1” diameter.
Place the pista roll in chocolate rectangle and roll in such a way that the
chocolate rectanglecovers the pista roll evenly from all sides and there are no cracks on the
surface.
Wrap the roll in a butter paper & refrigerate till firm - about 10 mts.
Remove paper, slice 1/2” thick & serve