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.
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.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.