Step-by-Step Guide to Make Speedy Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Steps to Prepare Quick Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can have Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling using 13 ingredients and 5 steps. Here is how you can achieve it.

Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling. #Diwali #Deepawali

Ingredients and spices that need to be Make ready to make Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling:

1. 1/2 cup Dry Rose petals
2. 250 gm Fresh Mava
3. 100 gm Fresh cream
4. 50 gm Powdered sugar
5. 120 gm Egg whites
6. 60 gm Egg yolks
7. 25 gm Butter
8. 50 gm Milk
9. 80 gm All purpose flour
10. 2 tsp Rose water
11. 30 gm Honey
12. 1/2 cup Gulkand
13. 150 gm Desicated coconut

Instructions to make to make Rose and Coconut Flavor Swiss Roll with mava and Gulkand Filling

1. For Sponge: Whip egg whites with sugar for minutes till double then add whipped egg yolks and honey slowly and whip till it mix completely then add rose water and mix then fold in flour and mix then add milk and butter and fold in genltly,bake this @190.c for 12 min
2. Once baked then roll it immediatley and keep in refrigerator for 30 min.
3. Then whip mawa with soNHe sugar till it become soft then add cream and whip again.
4. Take rolled sponge out of refrigerator and Spread this mawa mixture evenly then sprinkle desicated coconut and put gulkand and then roll it out tightly and then once rolled then again put in chiller for 30 min and then cut in even size.
5. Then garnish with dry rose petals from top.

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