Ingredients

• 1 kg - leg of mutton (cut into 1.5 inch long pieces)
• 3 large cardamoms
• 1 tbsp - coriander seeds
• 1 tbsp - cumin seeds
• 25 gms - almonds
• 25 gms - pistachios
• 25 gms - cashewnuts
• 25 gms - walnuts
• 25 gms - peanuts
• 4 cloves
• 1.5 piece cinnamon stick
• 2.5 piece ginger
• 1.5 tsp - saffron essence
• a large pinch each of nutmeg and mace
• oil or ghee for frying
• silver or gold foil
• salt and chilli powder to taste

How to Make Malai Rolls

• Blanch and grind all the nuts to a paste.
• Powder all the spices together.
• Now grind the ginger to a paste.
• Dissolve the nut paste in milk and cook over a slow fire till the milk turns thick and leaves the sides of the vessel.
• Mix in the ginger, spices, salt and saffron, remove from fire and beat till smooth. Set aside.
• Grease wooden board with ghee and place each strip of meat sprinkled with salt, till it flattens out to almost an inch in thickness.
• Now apply the milk cream mixture liberally over one side of the meat, in a thick layer, and roll up into a tight roll.
• Secure well with thread. Set aside for an hour.
• Place 4 bamboo sticks across the ends of a saucepan and 4 in the opposite direction to form a shelf.
• Then put in 2 cups of water and a few tsps of ghee.
• Place the rolls side by side on the bamboo shelf, cover the pan tight, and cook over a very slow fire.
• Put live coals on a griddle or tava and place it over the covered pan.
• Cook till the rolls are tender and all the moisture has been absorbed.
• Then take the sticks out and place the rolls in the pan, frying to a rich golden colour on all sides. Place in a serving dish. Serve immediately.