Now about the dish. I made it using a recipe for Pista Choco Roll by Tarla Dalal. The recipe looked rather uncomplicated to me, when I began. I was looking forward to shaping the sweet in rolls. However, when I actually started making them, I observed a few things. Like
b) Also, I am quite sure, that food colour has been used in it to make it look as attractive as it does in the picture on Dalal's website. I have seen this sweet in Mithai shops in India, and there too it looks much darker in colour. Since I am not really in favour of using food colour, I did not use any. So, my preparation looks somewhat paler.
Recipe for Pista Choco Squares
1 cup grated Khoya (Mawa)
+ a couple more pistachios, chopped, for garnishing
Khoya, after roasting with powdered sugar
(I think, 'real' Khoya will look much smoother and more shiny once roasted.)
2. Cool it completely. Then add the rose essence/water, and divide the mixture in two portions.
3. Add the cocoa powder to one portion and mix well. Add the chopped/powdered pistachios to the other portion and mix well. In case the mixture has become too loose, add a few drops of ghee or milk to tighten it.
4. In a shallow dish/Thali, press the portion with cocoa powder and even out the surface. Then press the pistachio portion on it, and even out the surface again. Press the chopped pistachios set aside for garnishing on it.
5. Let the dish/Thali rest for 15-20 minutes. Then cut the sweet into squares.
Serve as dessert. I think, it will be appreciated most, if offered to children as a surprise treat. Maybe when they come to your place to scare you for Halloween? :)