This original Tarla Dalal recipe can be viewed for free

Mava Kesar Roll


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Another variation of mava peda which resembles a Swiss roll.

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Preparation Time: 
Cooking Time :  10 to 12 mins.
Makes 16 slices.
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Ingredients

Method
  1. Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approx. 10 to 12 minutes).
  2. Remove from the fire and divide the mixture into two equal parts.
  3. Mix the cardamom powder in one part to make the khoya mixture and allow it to cool completely.
  4. Add the saffron and food colour to the other part to make the kesar mixture. Mix well and allow it to cool completely.
  5. Roll out the khoya mixture between two sheets of plastic to form a rectangle of 100 mm. x 150 mm. (4" x 6").
  6. Roll out the kesar mixture in the same way.
  7. Place the khoya rectangle on a plastic sheet or cling film.
  8. Place the kesar rectangle on top of the khoya rectangle.
  9. Carefully lift one end of the plastic sheet or cling film and roll up the khoya kesar mixtures taking care to see that there are no cracks on the surface.
  10. Roll cover tightly and refrigerate till firm (approx. 10 minutes) and then remove the plastic sheet or cling film.
  11. Cover completely with silver leaves and cut into 16 slices.
  12. Garnish each slice with slivered pistachios.

Tips
  1. VARIATION : MAVA ANJEER ROLL
  2. Add 4 tablespoons dried figs (anjeer), blanched and pureed to the mava mixture at step 4 in the above recipe.
RECIPE SOURCE : MithaiBuy this cookbook
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