Open in Cookpad AppSteps
- 1
First make a sugar syrup of one string by adding sugar and water in a pan on high flame
- 2
Take a laddle full of clarified butter, cutted edges crumbled bread pieces, cream and black berries pulp or jam in it(u can add leftover malai also)
- 3
Cook till bread and cream mix together and get thicken
- 4
Mix in one string sugar syrup and cook some more at low temperature till u get a dough like consistency
- 5
Let the mixture cool down(cosy)..grind slightly toasted cashew nuts.. Mix milk powder,spoon of ghee and bind the mixture together,u can add 1-2tsp of liquid milk as needed to bind the coarsely grind cashew nuts
- 6
Flatten the dough on a greased alluminium foil or butter paper and make a rectangular sheet of 1/4inch thickness
- 7
Arrange some chocolate gems on upward direction and placed bread, cream dough sheet over it
- 8
Make a small rope shape of cashew dough and placed on the bread mixture dough sheet (shown in the pic)
- 9
Roll it up by touching and removing the foil carefully
- 10
Wrap in foil or butter paper and twist(seal) both sides
- 11
Keep in fridge for at least one hour to set.. Keep out of the fridge after one hour and cut in to 1/4inch pieces
- 12
Serve delicious Swiss rolls of bread &cream (leftover) after yo'r lunch or dinner
- 13
Tip :- U can put cardmum powder or rose essence for fragrance..i had already vanilla essence in my cream so i skip the step
- 14
Adjust the proportion of bread and cream with malai and slightly roasted refined flour(subsitute)
Cooksnaps
Similar Recipes
More Recipes
-
Pecan Tassies (in Phyllo cups)
-
-
Gooey Chocolate Chip Skillet Cookie
-
-
-
-
-
-
Slow Cooker Brown Sugar Pork Loin
-
-
-
Nidhi Bansal -
-
-
-
-
Rice pudding with leftover rice
-
-
-
Comments