Mawa Kesar Roll, Khoya Kesar Roll
by Tarla Dalal
Added to 579 cookbooks
This recipe has been viewed 70983 times
Another variation of mawa peda which resembles a Swiss roll and is attractive to serve for any festive Occasion like Diwali , Diwali , Dassera .
- 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).
- Remove from the fire and divide the mixture into two equal parts.
- Mix the cardamom powder in one part to make the khoya mixture and allow it to cool completely.
- Add the saffron and food colour to the other part to make the kesar mixture. Mix well and allow it to cool completely.
- Roll out the khoya mixture between two sheets of plastic to form a rectangle of 100 mm. X 150 mm. (4" x 6").
- Roll out the kesar mixture in the same way.
- Place the khoya rectangle on a plastic sheet or cling film.
- Place the kesar rectangle on top of the khoya rectangle.
- 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.
- Roll cover tightly and refrigerate till firm (approx. 10 minutes) and then remove the plastic sheet or cling film.
- Cover completely with silver leaves and cut into 16 slices.
- Garnish each slice with slivered pistachios.
- VARIATION : MAVA ANJEER ROLL
- Add 4 tablespoons dried figs (anjeer), blanched and pureed to the mava mixture at step 4 in the above recipe.
Nutrient values (Abbrv) per serving
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