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Malai Rolls
Category : Lamb, Burgers and rolls
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Blanch and grind all the nuts to a paste.
- Powder all the spices together.
- Now grind the ginger to a paste.
- Dissolve the nut paste in milk and cook over a slow fire till the milk turns thick and leaves the sides of the vessel.
- Mix in the ginger, spices, salt and saffron, remove from fire and beat till smooth. Set aside.
- Grease wooden board with ghee and place each strip of meat sprinkled with salt, till it flattens out to almost an inch in thickness.
- Now apply the milk cream mixture liberally over one side of the meat, in a thick layer, and roll up into a tight roll.
- Secure well with thread. Set aside for an hour.
- Place 4 bamboo sticks across the ends of a saucepan and 4 in the opposite direction to form a shelf.
- Then put in 2 cups of water and a few tsps of ghee.
- Place the rolls side by side on the bamboo shelf, cover the pan tight, and cook over a very slow fire.
- Put live coals on a griddle or tava and place it over the covered pan.
- Cook till the rolls are tender and all the moisture has been absorbed.
- Then take the sticks out and place the rolls in the pan, frying to a rich golden colour on all sides.
- Place in a serving dish. Serve immediately.
Ingredients:
1 kg - leg of mutton (cut into 3� long pieces)
3 - large cardamoms
1 tbsp - coriander seeds
1 tbsp - cumin seeds
25 gms - almonds
25 gms - pistachios
25 gms - cashewnuts
25 gms - walnuts
25 gms - peanuts
4 - cloves
1� piece - cinnamon stick
2� piece - ginger
� tsp - saffron essence
a large pinch each of nutmeg and mace
oil or ghee for frying
silver or gold foil
salt and chilli powder to taste
1 kg - leg of mutton (cut into 3� long pieces)
3 - large cardamoms
1 tbsp - coriander seeds
1 tbsp - cumin seeds
25 gms - almonds
25 gms - pistachios
25 gms - cashewnuts
25 gms - walnuts
25 gms - peanuts
4 - cloves
1� piece - cinnamon stick
2� piece - ginger
� tsp - saffron essence
a large pinch each of nutmeg and mace
oil or ghee for frying
silver or gold foil
salt and chilli powder to taste
RECIPES BY REHANA KHAMBATY
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