Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, rose and coconut flavor swiss roll with mava and gulkand filling. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Roll up again and spread the remaining frosting on the outside of the cake roll and sprinkle the remaining coconut on the roll. Place seam side down on a serving platter. Sift the flour several times and set aside. Combine eggs and sugar in a bowl and using the whisk attachment, whisk until thick and creamy.
Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s 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 have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook rose and coconut flavor swiss roll with mava and gulkand filling using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling:
- Take 1/2 cup Dry Rose petals
- Make ready 250 gm Fresh Mava
- Take 100 gm Fresh cream
- Prepare 50 gm Powdered sugar
- Prepare 120 gm Egg whites
- Take 60 gm Egg yolks
- Take 25 gm Butter
- Take 50 gm Milk
- Prepare 80 gm All purpose flour
- Take 2 tsp Rose water
- Prepare 30 gm Honey
- Prepare 1/2 cup Gulkand
- Take 150 gm Desicated coconut
Line the pan with parchment paper, with the edges hanging over slightly. Spray the parchment one more time. Sift together flour, cocoa powder, baking powder, baking soda, and salt and set aside. Take butter in a saucepan and melt it down on love heat.
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.
Sift together flour, cocoa powder, baking powder, baking soda, and salt and set aside. Take butter in a saucepan and melt it down on love heat. Remove it from heat and add in cashews, coconut, vanilla and icing sugar and mix well. Let it cool down to room temperature. Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
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