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 !!!! 

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.

Baked Veggie Spring Rolls with Indian Flavours - Fusion Style

          Here are some very easy and delicious crispy Chinese style baked Veggie Spring Rolls. They are great as appetizers with green chutney / sauce / dip or as a tea-time snack. Choice is yours. Absolutely healthy with all the goodness of colourful veggies, it is bound to be a hit at any in-house party. 

           You can add any of your favourite veggies too. They can also be served as an after school snack for the kids. So do give it a try by checking out the step by step pictorial recipe to prepare it.

          I went out of the beaten track and instead of adding the usual soya sauce, pepper and chili sauce, I experimented with our very own Indian flavours. 

          I added fresh grated coconut, crushed roasted peanuts, roasted gram flour (to absorb the moisture), curry leaves, sambar powder and chili flakes to make it more spicy. 

          I should admit it turned out lip smacking. So go ahead and bring out a different flavour each time you bake these yummy goodies and impress your near and dear ones. 

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

• 1 cup each of cabbage, carrots, red, green & yellow bell peppers, sliced
• 1-2 onion, sliced
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. garlic, chopped
• 1-2 sprig curry leaves
• salt to taste
• 2 tbsp. roasted peanuts, crushed
• 1-2 tbsp. fresh grated coconut
• 1 tbsp. roasted gram flour
• 1 tsp. sambar powder
• 1-2 tsp. red chili flakes
• 1 tbsp. spring onion, chopped
• 10-12 spring roll sheets
• oil to brush

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and fry till it changes colour. Then add the onions and curry leaves. Sauté till it turns slightly brown.

          Then add the carrots first and stir fry for a minute. Next add all the veggies and salt. Continue to sauté for 2-3 minutes.

          Add the crushed peanuts, roasted gram flour, coconut, sambar powder and chili flakes. Mix everything well and switch off the flame. Set it aside to cool down.

          Take one spring roll sheet and place 1-2 tbsp. of the veggie filling on one corner of it as shown. Roll it over till the middle.

          Apply some water on either sides and tuck them in from both ends. Then roll over again till the end and apply some more water at the tip of the sheet to secure it firmly.

          Brush with some oil and arrange all the rolled up spring rolls over a greased baking tray lined with butter paper.

          Bake at 180 degrees C. for 18-20 minutes. Set aside on a wire rack to cool down. Garnish with spring onion and then enjoy as a tea-time snack or as an appetizer with sauce, green chutney or any dip.








Note-
1.  Defrost the spring roll sheet pack for 1-2 hours. 
2.  While working on them, keep them covered with a damp cloth to avoid drying up.
3.  If you desire a garam masala flavour, then skip the mustard seeds, sambar powder and curry leaves. Instead temper with cumin seeds and asafoetida. Kasuri methi along with garam masala powder can be added here for an intense flavour. 
4.  Best of Luck!!!!!!

                                 Slice all the veggies.

                 Heat oil & temper with mustard seeds. Add garlic & fry till colour changes.

                                Add onions & curry leaves. Sauté till it turns slightly brown.

                                 Then add carrots first & stir fry for a minute. 

                                 Add all veggies & salt. Continue to sauté for 2-3 minutes.

                   Add peanuts, roasted gram flour, coconut, sambar powder & chili flakes. 

                                  Mix well & switch off the flame. Set it aside to cool down.

                    Take one spring roll sheet & place 1-2 tbsp. of the stuffing on one corner 
                    of it as shown. 

                                  Roll it over till the center.

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

                    Roll over again till the end & apply some more water at the tip of the sheet. 

                Brush with oil & arrange them over a greased baking tray lined with butter 
                paper.

Bake at 180 degrees C. for 18-20 min. Set aside on a wire rack to cool down. 

Garnish with spring onion & then enjoy as a tea-time snack or as an

                          appetizer with sauce, green chutney or any dip.