Pista Choco Roll, Mithai Recipe
by Tarla Dalal
Perk up your festival spread with this unique mithai that brings together pistachios and chocolate!
The contrasting colours of pista and chocolate make this Pista Choco Roll visually appealing, while the combination of nutty and chocolaty flavours makes it super tasty.
It is also quite easy to make and does not require a long cooking period. You can store it in a dry and airtight container for two days. Delight your family, friends and guests with this rich, nutty and chocolaty treat.
Also try other pista flavored mithai like Kaju Pista Roll and Badam Pista Basket.
Enjoy how to make Pista Choco Roll recipe with detailed step by step photos.
Pista Choco Roll, Mithai Recipe recipe - How to make Pista Choco Roll, Mithai Recipe
Preparation Time: Cooking Time: Total Time:
Makes 15 rolls
For The Pista Choco Roll Recipe
1 1/2 cups grated mawa (khoya)
5 tbsp powdered sugar
1 1/2 tsp cocoa powder
1/4 cup powdered pistachios
1/4 tsp cardamom (elaichi) powder
2 drops rose essence
2 drops green food colour
melted ghee for greasing
For the pista choco roll recipe
- For the pista choco roll recipe
- Heat the mawa in a non-stick kadhai and cook on a slow flame for 9 minutes, while stirring continuously.
- Add the sugar, mix well and cook on a slow flame for 7 minutes, while stirring continuously.
- Switch off the flame once it starts forming a lump, immediately transfer the mixture into a big plate and spread it with the help of a flat spoon.
- Allow the mixture to cool for 15 minutes and divide the mixture into 2 equal portions while it is yet a bit warm.
- Place a portion of the mixture in a deep bowl or a big plate, add the pistachios, cardamom powder, rose essence and green food color and mix very well. Keep aside.
- 6. Place the other portion of the mixture in another deep bowl or a big plate, add the cocoa powder and mix very well. Keep aside.
- Put a thick plastic sheet on the wooden board or a flat surface and grease it using ghee.
- Place the prepared pista mixture over it and spread it evenly using your hands to form a 150 mm. × 175 mm. (6”× 7”) rectangle.
- Make a 150 mm. (6”) cylindrical roll of the choco-mawa mixture and place it over the pista mixture leaving (1”) side from the bottom.
- Roll it very tightly from this end to the other end along with the help of the plastic sheet.
- Refrigerate for 1-2 hours.
- Gently remove the plastic sheet and cut it into 15 equal slices using a greased knife.
- Serve immediately or store in an air-tight container and use as required. Best used within two days of refrigeration.
Handy tip :
- Handy tip :
- At step 12, if cutting the slices becomes difficult, grease the knife with melted ghee after cutting every 3 to 4 slices.
| Energy | 97 cal |
| Protein | 3.8 g |
| Carbohydrates | 7 g |
| Fiber | 0.3 g |
| Fat | 6.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 27.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 2.4 mcg |
| Calcium | 144.4 mg |
| Iron | 0.4 mg |
| Magnesium | 7.9 mg |
| Phosphorus | 83 mg |
| Sodium | 0.2 mg |
| Potassium | 52.5 mg |
| Zinc | 0.1 mg |
It is unusual combination of pista and chocolate which tasted marvelous, I tried it on Republic day, my in-laws loved it very much.
Wow.amazging.. It was so gud..i did som variation. As khoya is not available in nigeria so i used milk powder kyoya. I kneaded milk powder with water softly n den put it in freezer to set.then after som time grated it n blend the grated milk khoya.. It turn out really gud. Thank u so much