Chocolate Cashew - Walnut Roll & Chocolate Burfi

250 g mawa
100 g sugar, powdered
50 g cashewnuts , powdered
25 g walnuts , roughly chopped
1 1/2 teaspoon cocoa powder
1/4 teaspoon almond essence
Edible silver foil for decoration

Pass the mawa through a sieve. Roast the mawa on a low heat for about five minutes. Do not allow it to become brown. Remove the mawa into a plate when lukewarm , add the sugar , almond essence and the cashew nut powder. Mix well .

Divide into three - fourth and one- fourth portions.

Add walnuts and cocoa powder to one - fourth part. Divide both the mawa mixtures , the white and the colored , into six equal balls each.

Pat one white ball into a flat puri . Make roll of one brown ball and place it on white puri. Close it to form a roll .

Similarly prepare the remaining rolls. Make them smooth by gently rolling them with hand on an inverted plate.

Place all the rolls side by side in a serving plate. Decorate with edible silver foil. Cut each roll into two.

500 g mawa
140 g sugar , powdered
2 teaspoon cocoa powder
1/4 teaspoon rose essence
Edible silver foil for decoration

Pass mawa through a sieve. Roast the mawa on a low heat for about 10 minutes. Do not allow it to turn brown. Remove in a plate.

When the mawa is luke warm , add the powdered sugar and rose essence. Mix well.

Divide into two two portions, three- fourth and one - fourth. Add cocoa powder to the one - fourth of the mawa and mix well.

On a inverted plate , put the white mawa mixture into a 1.5 cm thick rectangle. Gently spread the cocoa - mawa mixture over the white portion evenly.

Decorate with edible silver foil. Keep aside for one hour. Cut into squares.