Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, split chickpea pistachio mawa sweet rolls. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
The tasty and delicious kaju pista Roll.no mawa,no milk kaju pista roll. Kaju Pista Roll recipe - Cashew Pistachio Rolls - काजू पिस्ता रोल. Serve your Guests with Self-made sweets, prepared with Love and Care. me on.
Split chickpea pistachio mawa sweet rolls is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Split chickpea pistachio mawa sweet rolls is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook split chickpea pistachio mawa sweet rolls using 13 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Split chickpea pistachio mawa sweet rolls:
- Get 1 cup Soaked Chana Dal -
- Take 1/4 cup Semolina
- Take 1/2 cup ghee
- Get 3/4 cup sugar
- Take 1/2 cup milk
- Make ready 1/4 cup mawa
- Take 1/2 teaspoon Cardamom Powder
- Take 1/8 teaspoon Cinnamon Powder
- Get 2-3 tbsp Dry nuts chopped (cashew, walnuts) -
- Get 2-3 tablespoon Pistachio powder
- Take 1/2 teaspoon orange colour
- Prepare 1/2 teaspoon green colour
- Make ready 2 tablespoon chocco chips
Chana Dal are brown chickpeas that have been split and skinned/polished. This sweet and spicy version is my favorite though. Just make sure the chickpeas are nice and crunchy when you remove them from the oven. If roasting only one can of chickpeas, you'll want to reduce the cooking time slightly.
Steps to make Split chickpea pistachio mawa sweet rolls:
- 1.Boil soaked chana daal in a cooker with 1/4 cup water until 2 whistle on a medium flame. Switch off the flame and Let it cool till all pressure released.
- 2.Open the lid of the cooker when cooled and if any water is remaining dry it on medium flame.
- 3.Transfer this boiled daal in a blender and make a coarse paste.
- 4.Heat 1/2 of the ghee in a kadhai, add cardamom powder and ground dal paste.
- 5.Now fry dal paste stirring continuously with a spatula until it's colour changes and nice aroma starts coming.
- 6.Add 1/2 cup milk and fried semolina to it and cook this until all the milk gets absorbed.
- 7.Stir continuously to avoid sticking to the pan.
- 8.Add sugar, mawa (dried condensed milk) and remaining 1/2 of the ghee along with coarse powder of dry fruits.
- 9.Stir constantly till ghee start showing at the sides of kadhai.At this stage dal paste will start accumulating like a ball and nice aroma will start coming.Divide this mixture into two parts
- 10.and one part add orange colour and mix everything uniformly with a spatula. To the second part add coarse powder of pista and green colour and mix uniformly.
- 11.If you don't have pista don't worry. It is optional.Let the two dal pastes cool slightly for 2-3 minutes. Take a 15 inch diameter aluminium sheet. Make a ball out of orange colour dal paste.
- 12.Keep this orange colour ball on aluminium sheet and start rolling with the help of rolling pin. roll into a 1/2inch and 8inch in diameter thick
- 12.Line some broken nuts and choco-chips on the rolled chapati.Take green part make a ball and keep it on a aluminium sheet, start spreading with your fingers. Level it with rolling pin into 1/2 inch thick chapati.
- 13.Keep both layers one above the other and once again roll it with a rolling pin like a chapati.
- 14.Start making a roll with your hands from one side and make sure it should not break. it will be like a log.Cover this roll with aluminium foil and seal both the ends.
- 15.Keep it inside the refrigerator for 10-20 minutes for setting.After 10 minutes open the aluminium foil and cut 2 inch disc shape rolls with the help of knife carefully. You will get around 8-10 no. Of rolls. Serve them as a snacks.
Be sure to save this recipe for Sweet and Spicy Roasted Chickpeas. Roasted Chickpea and Sweet Potato Buddha BowlsYummly. One of the biggest Norouz traditions is baking delicious sweets. The cardamom, rose water, and nutty aromas that are filling my kitchen right now is basically my idea of heaven. First up on the menu: nan-e nokhodchi aka.
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