Rosy Sweet Rolls


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Why not try a sweet version of the ‘Rolls and Wraps’. A Sweet Twist in Wrap-and-Roll will always be welcomed.

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Rosy Sweet Rolls recipe - How to make Rosy Sweet Rolls

Preparation Time:    Cooking Time:    Total Time:     Makes 4 wraps
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Ingredients

For The Rotis
3/4 cup whole wheat flour
1/4 cup plain flour (maida)
1/2 cup fresh edible shredded rose petals
2 tbsp ghee
2 tbsp sugar powder
3 to 4 drops rose essence
2 drops rose pink colour (optional)
enough milk to knead dough

For The Stuffing
1 cup boiled peeled and grated beetroot
fresh edible rose petals
2 cups condensed milk
1/4 cup lightly roasted mawa (khoya)
1/8 cup milk
2 to 3 tbsp almond and pistachio slivers
1/2 tsp cardamom (elaichi) powder
2 tsp ghee

Other Ingredients
gulkand
grated paneer (cottage cheese) or grated processed cheese
ghee
Method
For the rotis

    For the rotis
  1. Combine all ingredients for the dough except milk in a deep bowl. Add enough milk and prepare a soft dough.
  2. Divide into 4 equal portions and roll each portion into a thin circle.
  3. Heat a tava(griddle) and half roast the rotis and keep aside.

For the stuffing

    For the stuffing
  1. Heat ghee in a non-stick pan, add beetroot and sauté for 2 minutes. Add the remaining ingredients and cook till almost dry. Allow to cool completely.
  2. Once cooled divide the stuffing into 4 portions

How to proceed

    How to proceed
  1. Place a roti on a clean dry flat surface and spread about 1-11/2 tablespoon of gulkand evenly over it.
  2. Top it with paneer or cheese.
  3. Place a portion of the stuffing on one edge of the roti and fold to make a roll.
  4. Repeat steps 1 to 3 to make 3 more rolls.
  5. Heat a non-stick pan and roast the stuffed roti rolls using a little.
  6. Wrap an aluminium foil around half the roll and serve immediately.


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This recipe was contributed by NEENA SAVLA on 26 Sep 2016


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