Ingredients

• 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

• 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.