Method:
- Combine the mava and powdered sugar in a heavy-bottomed pan and cook on a
slow flame, while stirring continuously till the sugar has dissolved and the
moisture has evaporated (approx. 10 to 12 minutes). Remove from the fire and
divide the mixture into two equal parts.
- Mix the cardamom powder in one part to make the mava mixture and allow it to
cool completely. Add the saffron and food color to the other part to make the
kesar mixture. Mix well and allow it to cool completely.
- Roll out the mava mixture between two sheets of plastic to form a rectangle
of 100 mm. x 150 mm. (4" x 6"). Roll out the kesar mixture in the same way.
- Place the mava rectangle on a plastic sheet or cling film. Place the kesar
rectangle on top of the mava rectangle.
- Carefully lift one end of the plastic sheet or cling film and roll up the
mava kesar mixtures taking care to see that there are no cracks on the surface.
- Roll cover tightly and refrigerate till firm (approx. 10 minutes) and then
remove the plastic sheet or cling film. Cover completely with silver leaves and
cut into 16 slices.
- Garnish each slice with slivered pistachios.
- Variation: For mava anjeer rolls, add 4 tbsps dried figs (anjeer), blanched
and pureed to the mava mixture at step 4 in the above recipe.
Makes 16
slices
Preparation time: 30 minutes |
