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Mango Srikhand Roll Recipe

Mango Srikhand Roll is a popular American Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • For filling:
  • curds made from full Cream Milk - 4 cups
  • Sugar - 1/2 cup or to taste
  • Saffron few strands
  • Cardamom powder - 1/2 tsp
  • ripe Mango 1
  • Pistachio nuts - 1 tbsp
  • For cake:
  • Plain flour (Maida) - 1/2 cup
  • eggs - 3 large
  • Egg yolk 1
  • Sugar - 1/2 cup
  • Butter - 2 tbsp, melted
  • vanilla essence - 1 tsp
  • How to Make Mango Srikhand Roll:

    1. For filling:
    2. Line a colander with thin cloth. Support the colander over a deep bowl.
    3. Pour the curd into it and let it drain till 1 cup of thick curd cheese is left in the cloth.
    4. Transfer the curd cheese to a bowl and add sugar. Beat till the sugar is dissolved.
    5. Soak saffron in 1 tsp of warm milk. Crush and add to the curd cheese.
    6. Add cardamom powder. This is Srikhand.
    7. Peel the mango and cut a portion of the flesh into tiny cubes.
    8. Slice the remaining flesh. Keep the Srikhand and mango in the refrigerator while preparing the cake.
    9. For cake:
    10. Grease a Swiss roll tin and line with greased butter paper.
    11. Sift the flour twice
    12. Whisk the eggs, egg yolk and sugar together till the mixture leaves a trail when the whisk is lifted.
    13. Beat in the essence.
    14. 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.
    15. Remove the paper on top of the cake. Roll up with the paper at the bottom. Allow to cool.
    16. Carefully unroll the cake. Reserve one and a half of Srikhand for topping. Spread the remaining over the cake.
    17. Sprinkle mango cubes over it. Roll up the cake again (without the paper) and cover the roll with a piece of aluminium foil.
    18. 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.
    19. Serve the roll cut in 1 inch thick slices.


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