1 1/2 tablespoons
Finely chop the almonds and pistachios. Heat a non stick wok, add the almonds and pistachios and dry roast on low heat till crisp.
Add khoya and sauté, stirring, for 1-2 minutes. Remove the wok from the heat and keep stirring till the wok cools down.
Transfer the mixture into a bowl and add powdered sugar and mix well. Trim the edges of the bread slices and soak them in milk. Mix desiccated coconut and cocoa powder in a plate.
Remove the bread slices from milk and gently press them to remove excess milk. Arrange them on a work top. Spread some of the khoya mixture on each and carefully roll the bread slices.
Roll them in the desiccated coconut-cocoa powder mixture and arrange on a serving plate. Serve immediately.