Kesar pista roll

Method:

1. Roast the mawa in a heavy bottomed pan for about five minutes and cool.
2. Add cashewnut powder, sugar and milk powder and knead to a smooth mixture.
3. Divide the mixture into 2 parts.
4. To one part add saffron and yellow colr and to the other part add the pistachios, cardamom and green color.
5. Take a little pistachio mixture and roll out into a cylinder.
6. Flatten out a little of the saffron mixture and cover the pistachio to resemble a cylinder.
7. Shape all the cylinders in the same manner. Keep aside the rolls to dry for half an hour.
8. Decorate with silver warq and serve.