Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, rose and coconut flavor swiss roll with mava and gulkand filling. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have rose and coconut flavor swiss roll with mava and gulkand filling using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling:
- Make ready 1/2 cup Dry Rose petals
- Prepare 250 gm Fresh Mava
- Make ready 100 gm Fresh cream
- Take 50 gm Powdered sugar
- Take 120 gm Egg whites
- Take 60 gm Egg yolks
- Take 25 gm Butter
- Get 50 gm Milk
- Get 80 gm All purpose flour
- Make ready 2 tsp Rose water
- Make ready 30 gm Honey
- Prepare 1/2 cup Gulkand
- Take 150 gm Desicated coconut
Instructions to make Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling:
- For Sponge: Whip egg whites with sugar for minutes till double then add whipped egg yolks and honey slowly and whip till it mix completely then add rose water and mix then fold in flour and mix then add milk and butter and fold in genltly,bake this @190.c for 12 min
- Once baked then roll it immediatley and keep in refrigerator for 30 min.
- Then whip mawa with soNHe sugar till it become soft then add cream and whip again.
- Take rolled sponge out of refrigerator and Spread this mawa mixture evenly then sprinkle desicated coconut and put gulkand and then roll it out tightly and then once rolled then again put in chiller for 30 min and then cut in even size.
- Then garnish with dry rose petals from top.
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