Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, split chickpea pistachio mawa sweet rolls. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
The tasty and delicious kaju pista Roll.no mawa,no milk kaju pista roll. Bread mawa roll is very easy to make. Kaju Pista Roll recipe - Cashew Pistachio Rolls - काजू पिस्ता रोल.
Split chickpea pistachio mawa sweet rolls is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Split chickpea pistachio mawa sweet rolls is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have 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 -
- Get 1/4 cup Semolina
- Prepare 1/2 cup ghee
- Prepare 3/4 cup sugar
- Take 1/2 cup milk
- Prepare 1/4 cup mawa
- Prepare 1/2 teaspoon Cardamom Powder
- Take 1/8 teaspoon Cinnamon Powder
- Get 2-3 tbsp Dry nuts chopped (cashew, walnuts) -
- Prepare 2-3 tablespoon Pistachio powder
- Get 1/2 teaspoon orange colour
- Make ready 1/2 teaspoon green colour
- Take 2 tablespoon chocco chips
Chana Dal are brown chickpeas that have been split and skinned/polished. Want to know what to do with chickpeas? A tin of chickpeas can go a long way - add to Moroccan soups and tray bakes or put at the centre in our vegetarian filo slice or chickpea and squash coconut curry. Roasted Chickpea and Sweet Potato Buddha BowlsYummly.
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.
The mellow sweetness of this thick and flavorful pistachio paste will stand on its own when spread over toast or stuffed between layers of cake, but it can Turn it into a pistachio chantilly, twirl it up with a yeasty dough for breakfast buns, or use it as a stand-in for almond paste (think: pistachio stollen!). Maamoul is a very old traditional mediterranean dessert. We have perfected the maamoul recipe and shaped them into perfect little domes. From my grandmothers cookbook to your home! You will love these little delicacies.
So that’s going to wrap it up for this exceptional food split chickpea pistachio mawa sweet rolls recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
