Pista Choco Roll

Ingredients :
For the Pista Choco Roll: ¼ cup powder sugar
1 tsp cocoa powder
2 tbsp chopped pistachios
2 drops rose essenceFor 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 partsIn 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