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:     4Makes 4 wraps
Show me for wraps


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
grated paneer (cottage cheese) or grated processed cheese

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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