Rosy Sweet Rolls
by NEENA SAVLA
26 Sep 2016
This recipe has been viewed 4469 times
Why not try a sweet version of the ‘Rolls and Wraps’. A Sweet Twist in Wrap-and-Roll will always be welcomed.
Rosy Sweet Rolls recipe - How to make Rosy Sweet Rolls
Preparation Time: Cooking Time: Total Time:
Makes 4 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
gulkand
grated paneer (cottage cheese) or grated processed cheese
ghee
Method
For the rotis
For the stuffing
How to proceed
For the rotis
- For the rotis
- Combine all ingredients for the dough except milk in a deep bowl. Add enough milk and prepare a soft dough.
- Divide into 4 equal portions and roll each portion into a thin circle.
- Heat a tava(griddle) and half roast the rotis and keep aside.
For the stuffing
- For the stuffing
- 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.
- Once cooled divide the stuffing into 4 portions
How to proceed
- How to proceed
- Place a roti on a clean dry flat surface and spread about 1-11/2 tablespoon of gulkand evenly over it.
- Top it with paneer or cheese.
- Place a portion of the stuffing on one edge of the roti and fold to make a roll.
- Repeat steps 1 to 3 to make 3 more rolls.
- Heat a non-stick pan and roast the stuffed roti rolls using a little.
- Wrap an aluminium foil around half the roll and serve immediately.
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