Chocolate Pista Rolls

Take khoya and sugar in a pan. Turn the heat on medium. Mix them well.

As it heats up, sugar will start to melt down and it will become runny. Keep cooking and stirring continuously.

Cook it till all the moisture gets evaporated and it starts to leave the sides of the pan. That time turn off the gas heat.

Divide the mixture into two equal parts in a different bowls.

And add chopped pistachio in one portion while add cocoa powder to another.

Mix them well.

Shaping chocolate pista rolls: Shape them while it is warm, do not let the mixture cool completely

Place a piece of parchment paper on the work surface and grease you hands with little ghee (clarified butter).

Take cocoa mixture first on the parchment paper. Spread it evenly and make rectangle of 6 x 3 inch.

And then take pista-mawa mixture and roll it into 6 inch log.

Then place the pista roll on the cocoa sheet.

And then roll in such way that cocoa sheet will cover the pista roll evenly from all the sides.

Now roll it back and forth with using your hand to seal the joints and to make the roll tight.

Now cover it with plastic wrap or roll it with parchment paper. Let it chill in the refrigerator till it becomes firm (about 20 minutes).

Then using the sharp knife cut into pieces.