Malai Rolls

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • 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.