Mango Srikhand Roll

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

How to Make Mango Srikhand Roll

  • For filling:
  • Line a colander with thin cloth. Support the colander over a deep bowl.
  • Pour the curd into it and let it drain till 1 cup of thick curd cheese is left in the cloth.
  • Transfer the curd cheese to a bowl and add sugar. Beat till the sugar is dissolved.
  • Soak saffron in 1 tsp of warm milk. Crush and add to the curd cheese.
  • Add cardamom powder. This is Srikhand.
  • Peel the mango and cut a portion of the flesh into tiny cubes.
  • Slice the remaining flesh. Keep the Srikhand and mango in the refrigerator while preparing the cake.
  • For cake:
  • Grease a Swiss roll tin and line with greased butter paper.
  • Sift the flour twice
  • Whisk the eggs, egg yolk and sugar together till the mixture leaves a trail when the whisk is lifted.
  • Beat in the essence.
  • Fold in the flour. Gently fold in the butter. Spread in the prepared tray. Bake in a hot oven (200 degrees centigrade) till done. (10-12 minutes) Turn out on a butter paper.
  • Remove the paper on top of the cake. Roll up with the paper at the bottom. Allow to cool.
  • Carefully unroll the cake. Reserve one and a half of Srikhand for topping. Spread the remaining over the cake.
  • Sprinkle mango cubes over it. Roll up the cake again (without the paper) and cover the roll with a piece of aluminium foil.
  • Chill in the refrigerator for 4-6 hours or until serving. Just before serving, remove the foil and place the roll on a serving plate. Spread the reserved Srikhand over the roll and decorate with mango slices.
  • Serve the roll cut in 1 inch thick slices.