Chocolate pista rolls

Chocolate Pista rolls – easy to prepare and delicious looking Diwali Mithai or sweet.

Chocolate Pista rolls (Diwali sweet recipe, mithai recipe)

By looking at this you might think that process of making these rolls is complicated but actually it is very easy to make. Step by step pics will help you to when you make it in your kitchen.

The outer layer is made from khoya and cocoa powder which gives you rich chocolaty flavor. While inside filling is made from khoya and chopped pistachio which give nice pista flavor as well as some texture to the roll.

Recently I made traditional khoya as well as instant khoya and I shared the recipes with you. Using Instant mawa, I made chocolate peda. And I made choco-pista rolls using traditional homemade mawa.

Make these choc-pista rolls in your kitchen; I am sure you and your family will love this.

Check out more sweets recipes
Gulab jamun  //  Walnut burfi  //  Shrikhand  //  Kaju katli


How to make chocolate pista rolls (Step by Step Recipe with Photos):


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1) Take khoya and sugar in a pan. Turn the heat on medium.

2) Mix them well.
Chocolate Pista rolls (Diwali sweet recipe, mithai recipe)

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

4) 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.
Chocolate Pista rolls (Diwali sweet recipe, mithai recipe)

5) Divide the mixture into two equal parts in a different bowls. And add chopped pistachio in one portion while add cocoa powder to another.

6) Mix them well.
Chocolate Pista rolls (Diwali sweet recipe, mithai recipe)

7) Shape them while it is warm, do not let the mixture cool completely otherwise it will be hard to give them a shape. 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.

8) Then place the pista roll on the cocoa sheet.
Chocolate Pista rolls (Diwali sweet recipe, mithai recipe)

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

10) Now roll it back and forth with using your hand to seal the joints and to make the roll tight.
Chocolate Pista rolls (Diwali sweet recipe, mithai recipe)

11) 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).

12) Then using the sharp knife cut into pieces.

13) In between you might need to clean the knife to make clear cuts.
Chocolate Pista rolls (Diwali sweet recipe, mithai recipe)

Serving suggestion: This is usually made on festivals like Diwali or any special occasions. This is the perfect to pack into decorative box to give away to the friends and family as a Diwali gift.

Chocolate Pista Rolls - Diwali sweets recipe

Chocolate Pista Rolls - Diwali sweets recipe
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Chocolate pista rolls

Diwali sweets recipe
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 16 rolls
Author Kanan

Ingredients (1 cup = 240 ml)

  • 1 cup Khoya (Mawa)
  • ¼ cup Sugar
  • 2 tablespoons Pistachios chopped
  • 1 tablespoon Unsweetened cocoa powder

Instructions

  1. Take khoya and sugar in a pan. Turn the heat on medium. Mix them well.
  2. As it heats up, sugar will start to melt down and it will become runny. Keep cooking and stirring continuously.
  3. 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.
  4. Divide the mixture into two equal parts in a different bowls.
  5. And add chopped pistachio in one portion while add cocoa powder to another.
  6. Mix them well.

Shaping chocolate pista rolls:

  1. Shape them while it is warm, do not let the mixture cool completely
  2. Place a piece of parchment paper on the work surface and grease you hands with little ghee (clarified butter).
  3. Take cocoa mixture first on the parchment paper. Spread it evenly and make rectangle of 6 x 3 inch.
  4. And then take pista-mawa mixture and roll it into 6 inch log.
  5. Then place the pista roll on the cocoa sheet.
  6. And then roll in such way that cocoa sheet will cover the pista roll evenly from all the sides.
  7. Now roll it back and forth with using your hand to seal the joints and to make the roll tight.
  8. 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).
  9. Then using the sharp knife cut into pieces.

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3 Comments

  1. Bhumika Patel