Motichoor Laddu Spring Roll

 

          Here are some yummy & crispy Sweet Spring Rolls made from motichoor laddu. You can make with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the usual veggie stuffed spring rolls. In this way you can make a good use of any leftover sweets. So check out the step by step pictorial recipe to prepare it.

          Frankly speaking I really enjoyed making them and equally relished as an after-meal dessert. Try making these small bites along with your kids. They will have a wonderful time creating these spring rolls.

          Spring Rolls are traditionally deep fried. However, I have shallow fried them. For a healthier version, You can bake them and they tastes just as yummy as the fried ones.

          I have used Rice Paper sheets to make these yummy delights. you can also use spring roll sheets or samosa patti. 

              You can also drizzle some rabdi over the rolls for some variation. So surprise your near and dear ones with this sweet surprise and enjoy. They are great for any in-house party or for any special occasions, festivals or ceremonies. 

• 2 motichoor laddu
• 8 rice paper sheets 
• oil to shallow fry
• a sprinkle of chopped pistachios, saffron & dry rose petals to garnish

          Dip the rice paper sheets in lukewarm water for a few seconds. 

          Then place them on a plate and place little of the laddu on one end of the sheet. Roll it over till the middle.

          Tuck them in from both ends. Then roll over again till the end. Press gently to secure it firmly. 

           Arrange all the rolled up spring rolls on a plate.

          Heat oil in a pan and shallow fry them, few at a time, till light golden in colour. Transfer to a serving plate. 

         Garnish with a sprinkle of chopped pistachios, saffron and dry rose petals. You can also sprinkle powdered sugar if you wish and then enjoy as an after meal dessert. 

Note - 

1.  You can dish out 4 spring rolls from each laddu. So increase the quantity accordingly. 

2.  While shallow frying them, be careful as they tend to stick to each other. You can fry them, one at a time too, but this will take more time.

3.  Enjoy them when still hot as it tends to harden slightly once it cools down as the spring rolls are made of rice paper.

                     These are few rice paper sheets that I have used.

   Dip the rice paper sheets in lukewarm water for a few seconds. Then

   place them on a plate & place 1/4 of the laddu on one end of the sheet.

                             Roll it over till the middle.

                           Tuck them in from both ends. 

                   Roll over again till the end. Press gently to secure it firmly. 

                       Arrange all the rolled up spring rolls on a plate.

     Heat oil in a pan & shallow fry them, few at a time, till light golden

     in colour. Transfer to a serving plate. 

Garnish with a sprinkle of chopped pistachios, saffron & dry rose petals. 

Garnish with a sprinkle of chopped pistachios, saffron & dry rose petals. 

                          You can also sprinkle powdered sugar & enjoy !!!! 

Mithai Shrikhand

 

               Shrikhand is a traditional Maharashtrian dessert prepared from hung yoghurt and flavored with saffron and cardamom powder.  So here is my version of this amazing chilled dessert prepared with some leftover modak. In this way, you can make good use of them and come up with this amazing fusion type of Shrikhand.

               In this recipe, I made use of  kesar modak. You can use any other leftover sweets. So a great combination of some leftover sweets and yoghurt makes for this yummy Shrikhand. Garnish with a pinch of saffron, some crushed sweets, chopped nuts, dry rose petals, saffron and a sprig of mint and you are ready to savour it. 

             Do try this absolutely simple, easy and a yummy dessert with just two main ingredients - hung yoghurt and few leftover sweets. The end result is this creamy dessert that is best relished, chilled. I have not added any sugar. You may if you wish. I flavored it with cardamom powder and rose water. You can try with any other flavour of your choice. So check out the step by step pictorial recipe to prepare this chilled homemade delicacy in a fusion style.

• 500 gms. yoghurt
• 4-5 mango & kesar modak, mashed
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• a pinch of saffron soaked in 2 tbsp. water / milk
• some crushed sweets, chopped mixed nuts, saffron, dry rose petals & mint

          Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe. 

          In a bowl, whisk together hung yoghurt and the leftover mashed modak. Pass it through a strainer to remove any granules. 

          Now add the cardamom powder, saffron water and rose water. Mix well and refrigerate for some time.

          Serve this amazing Shrikhand, garnished with chopped nuts, dried rose petals, saffron, crushed modak and mint.

                        Pour the yoghurt in a cheese cloth & place on a strainer. Keep this

                        on a bowl in the refrigerator overnight. 

                               In a bowl, whisk together hung yoghurt & the mashed modak.

                                 Pass it through a strainer to remove any granules. 

                           Add cardamom powder, saffron water & rose water. Mix well & 

                           refrigerate for some time.

                         Serve this amazing Shrikhand, garnished with chopped nuts, dried 

                         rose petals, saffron, crushed modak and mint.

Mithai Lassi

 

            Whip up this amazing chilled Lassi from some leftover sweets. In this way, you can make good use of them and come up with this soothing and refreshing drink. In this recipe, I made use of Motichoor laddu and peda for a thick and creamy texture. You can also use some khoya or dry fruits instead, while blending. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

            This Lassi is just perfect during summer to beat the scorching heat. I have not added any sugar. You may if you wish. I flavored it with cardamom powder and rose water. You can try with any other flavour of your choice. 

          So a great combination of some leftover sweets and yoghurt makes for this yummy refreshing lassi. Garnish with a pinch of saffron, some crushed laddu, chopped pistachios, mint leaf & dry rose petals and you are ready to savour it. 

 

• 1 cup yoghurt
• 2 Boondi laddu
• 1 burfi
• a pinch of cardamom powder
• 1/2 tsp. rose water
• a pinch of saffron
• some crushed laddu, chopped pistachios, saffron, mint leaf & dry rose petals to garnish

          In a mixi jar, add the yoghurt, boondi laddu, burfi, cardamom powder, rose water and saffron. Blend until smooth. 

          Pour into individual glasses and chill to serve, garnished with some crushed boondi laddu, chopped pistachio, saffron, dry rose petals and mint leaf. 

                    In a mixi jar, add boondi laddu, burfi, cardamom powder, rose water  

                                 and the yoghurt and saffron.

                                  Blend until smooth. 

                    Pour into individual glasses & chill to serve, garnished with some crushed 

                    boondi laddu, chopped pistachio, saffron, dry rose petals & mint leaf. 

Baked Sweet Spring Rolls

 

            Here are some yummy & crispy Baked Sweet Spring Rolls made from some leftover coconut burfi. You can make with any of your favorite sweets like laddu, kalakand, peda & halwa to name a few. They come out real delectable and something different from the usual veggie stuffed spring rolls. So check out the step by step pictorial recipe to prepare it.

         

           Frankly speaking I really enjoyed baking them and equally relished as an after-meal dessert. Try baking along with your kids. They will have a wonderful time creating these spring rolls.

          Spring Rolls are traditionally deep fried. However, for a healthier version, do bake them and they tastes just as yummy as the fried ones.

          You can also drizzle some rabri over the rolls for some variation. So surprise your near and dear ones with this sweet surprise and enjoy. They are great for any in-house party or for any special occasions, festivals or ceremonies. 

• 4 coconut burfi
• 6 spring roll sheets
• melted butter to brush
• 1 tbsp. plain flour + some water for the slurry
• a sprinkle of chopped pistachios & dry rose petals to garnish

           Take one spring roll sheet and place little of the burfi on one corner of the sheet. Roll it over till the middle.

          Apply some slurry on either sides and tuck them in from both ends. Then roll over again till the end and apply some more slurry on the sheet. 

          Press gently to secure it firmly and brush with some melted butter. Arrange all the rolled up spring rolls on a baking tray lined with butter paper.

          Bake at 180 degrees C. for 15-18 minutes or till they turn light golden in colour. Set aside on a wire rack to cool down. 

         Garnish with a sprinkle of chopped pistachios and dry rose petals. You can also sprinkle powdered sugar if you wish and then enjoy as an after meal dessert.

                    Take one spring roll sheet & place little burfi on one corner of the sheet. 

                                  Roll it over till the middle.

                           Apply some slurry on either sides & tuck them in from both ends. 

                     Then roll over again till the end & apply some more slurry on the sheet. 

                                  Press gently to secure it firmly.

                                  Brush with some melted butter. 

                      Arrange the spring rolls on a baking tray lined with butter paper. Bake 

                      at 180 degrees C. for 15-18 minutes or till they turn light golden in color. 

                      Set aside on a wire rack to cool down. 

                                 Garnish with chopped pistachios & dry rose petals & enjoy.