A lot happened in the past week. I moved to a new blogging platform and migrated my blog from Cucumbertown to WordPress. This was a move I always dreaded but thankfully my husband was around during the whole process and he took care of it. Coming back to today’s post. I wasn’t really prepared or even in the mood to make anything for Diwali – could be the migration process or the chilly, lousy weather we’ve been having for the past few days.But when I woke up this morning, it was sunny (still very cold) and that cheered me up. I made 2 sweets and 2 savory dishes by the end of the day. This Chocolate Pistachio burfi roll recipe is from Tarla Dalal’s Mithai cookbook.
Chocolate Pista Peda Rolls:
These chocolate pista peda rolls are extremely easy and quick to make, if you have frozen or fresh khoya ready to use. I had a pack of frozen khoya and it took me less than 30 minutes to make these rolls. If you don’t like pistachios, then change them up and add whatever nut you like. Make chocolate badam burfi or skip chocolate altogether and make pista-badam burfi rolls. It is totally up to you. The cooked khoya mixture is so easy to work with – it’s almost like play dough. I’m glad that my daughter was in school when I made these otherwise I wouldn’t have any dough left to make the rolls 🙂 If you are still thinking of what to make for Diwali, then make these quick and easy Chocolate Pistachio Burfi rolls and Enjoy the festival.
Other Burfi Recipes to try:
Here are a couple of yummy burfi recipes that you might want to try: 7 cup Burfi or this Til ki burfi
Linking this to Valli’s ‘Cooking from Cookbook Challenge: ‘October – Week 5’.
