Indian Cooking Recipe : Pista Choco Roll Ingredients : For the Pista Choco Roll ¼ cup powder sugar 1 tsp cocoa powder 2 tbsp chopped pistachios 2 drops rose essence For the Khoya (mava) : ¼ cup powdered sugar Method: For the Khoya (mava) : Heat the milk in a non-stick pan on a high flame till it comes to boil. Continue to boil and keep on stirring continuously till it becomes semi-solid. Keep it to cool. For the Pista Choco Roll : Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame. Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated. Keep it to cool completely, put the rose essence and stir well. Divde into 2 equal parts In one part, put the cocoa powder and mix properly. Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside. In the other part, put the chopped pistachios and stir well. Make a roll of 25 mm. (1") diameter and 200 mm. (8") length. Arrange the pistachio roll on the chocolate rectangle and roll it in such a way that the chocolate rectangle covers the pistachio roll evenly from all sides and there are no cracks on the surface. Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till for 10 minutes till it becomes firm. Take out from the plastic sheet or grease-proof paper and cut into 12 mm. (½") slices.