Italian Roll

By Rita Jamshed Kapadia No comments

Recipe translation from Vividh Vani cookbook.

011 ratal fine wheat flour
01 fine castor sugar, butter
2 tola Orange or malunga murraba
Pa Sher milk
4 eggs
Jam
Butter

Grind the murraba into pulp.
Beat the eggs fluffy with a fork.
Sift the flour, roast to make it dry but not burn. Next add the sugar to flour.
Boil the milk in a pot to one full boil.
Add butter to milk and bring to boil again.
Add the sugared flour, eggs, murraba and stir continuously to a thick consistency.
On a parchment paper, brush butter.
Spread the flour mix 1/4 inch thick. Bake at 250 F till half done. Remove the parchment paper liner.
Spread jam on this and bake till cake is done.
Roll up. Cool, cut into slices.
Enjoy the Italian roll.

Rita Jamshed Kapadia

Cookbooks are available on Amazon. Rita has published the MEGA "Manna of the 21st Century Parsi Cuisine cookbook" and several other mini cookbooks.

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