Vegetarian Recipe
Cardamom-Pistachio Malai Rolls
Indulge in our simple recipe for Cardamom-Pistachio Malai Rolls. Delicate khoya rolls filled with nuts, soaked in creamy saffron-cardamom milk. Perfect Indian d
Ingredients
Check off items as you gather them- 1 liter full-fat milk
- 200g khoya (mawa), crumbled
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 teaspoon green cardamom powder
- Pinch of saffron strands, steeped in 2 tablespoons warm milk
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped almonds
- 1 teaspoon rose water (optional)
- 1 tablespoon ghee
Method / Preparation
Follow step-by-step instructions- Start by preparing the rabri: In a heavy-bottomed pan, bring the milk to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until it thickens and reduces to about half its original volume. This will take about 30-40 minutes.
- Add half of the sugar, saffron milk, and a pinch of cardamom powder to the thickening milk. Continue to simmer for another 5-7 minutes, until it reaches a creamy, slightly thick consistency. Remove from heat and let it cool completely. It will thicken further as it cools.
- For the rolls: In a separate non-stick pan, add the crumbled khoya and cook on low heat for 5 minutes, stirring continuously, until it becomes soft and pliable. Be careful not to brown it.
- Transfer the softened khoya to a bowl. Add the remaining sugar and cardamom powder. Mix well. If using, add rose water. Knead the mixture for 2-3 minutes until smooth. Let it cool slightly.
- Divide the khoya mixture into 8-10 equal portions. Take one portion and flatten it into an oval shape on your palm. Sprinkle a pinch of chopped pistachios and almonds in the center.
- Carefully roll it up into a cylindrical shape, sealing the ends to form a tight roll. Repeat with the remaining portions.
- Heat ghee in a shallow pan over low heat. Gently pan-fry the khoya rolls for 1-2 minutes on each side, until they turn light golden. This step is optional but adds a nice texture and color.
- Once the rabri is cooled and the rolls are ready, gently place the warm or cooled khoya rolls into the prepared rabri. Allow them to soak for at least 2-3 hours in the refrigerator for the flavors to meld. Garnish with additional chopped pistachios and almonds before serving.
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