KAJU SWISS ROLLS

Preparation Method :

• In a saucepan, combine water with sugar and cook to make sugar syrup of string consistency. Reserve one tablespoon syrup in a small bowl.
• Transfer remaining sugar syrup to a heavy bottomed vessel, mix in cashewnut powder and cook on low heat stirring continuously with a wooden spoon. Cook till the mixture becomes thick and glossy. Remove from flame , divide the mixture into three parts and keep aside to cool slightly.
• In a small frying pan, combine the strawberries with sugar and water and cook for 8 to 10 minutes till strawberries are completely mashy. Reserve 1 tablespoon of this coulis for the dressing and pass the rest through a strainer to make a puree.
• Add the saffron powder to the reserved 1 tablespoon sugar syrup. Keep aside.
• Gently reheat one part of the kaju katli mixture in a frying pan, add strawberry puree and mix well. Remove from flame and stir to cool.
• Gently reheat the next part of the kaju katli mixture in a frying pan, add the saffron mixture and mix well.Remove from flame and stir to cool.
• Keep the third part of the mixture plain.
• On a greased surface, knead the plain kaju katli lightly, shape into a ball and using a rolling pin, roll out into a thick roti. Sprinkle over with some chopped pistachios.
• Roll out the strawberry-flavoured kaju katli into another roti and place it on top of the plain kaju katli. Sprinkle over with some more pistachios.
• Roll out the saffron-flavoured kaju katli into a roti and place it on top of the strawberry-flavoured kaju katli. Sprinkle over with some more chopped pistachios, then roll the 3 rotis together carefully like a swiss roll.
• Sprinkle the remaining pistachios on the work table and roll the kaju katli roll in them.
• Cover with silver vark and cut the roll into slices.
• To serve, arrange the kaju katli pieces on a serving plate and drizzle over with reserved strawberry coulis.