Saturday, October 6, 2012


Bread slices 8

Almonds 8-10

Pistachios 12-15

Khoya/mawa,grated 1 cup

Milk 2 cups

Desiccated coconut 3 tablespoons

Cocoa powder 1 1/2 tablespoons

Finely chop the almonds and pistachios. Heat a non stick wok, add the almonds and pistachios and dry roast on low heat till crisp. Add khoya and sauté, stirring, for 1-2 minutes. Remove the wok from the heat and keep stirring till the wok cools down. Transfer the mixture into a bowl and add powdered sugar and mix well. Trim the edges of the bread slices and soak them in milk. Mix desiccated coconut and cocoa powder in a plate. Remove the bread slices from milk and gently press them to remove excess milk. Arrange them on a work top. Spread some of the khoya mixture on each and carefully roll the bread slices. Roll them in the desiccated coconut-cocoa powder mixture and arrange on a serving plate. Serve immediately.

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