Ilaichi aur kesar roll

Ilaichi aur Kesar Roll

Ilaichi aur kesar roll (cardamom and saffron roll) is prepared with khoya/mawa. If you remember, I had recently posted the process of preparing instant khoya (Milk powder-based Mawa (Khoya)). I used the same mawa to prepare these irresistible, prettyย ilaichi aur kesar roll.ย 

Ilaichi aur kesar roll

The best part about this sweet dish is that it is a no-cook sweet dish. Isn’t that wonderful!!

ilaichi aur kesar roll

The other good part about this recipe is that you can change the flavours according to your own choice. If you like pista more than kesar (saffron) or your preference is rose flavour instead of cardamom, then go for it! This recipe is very flexible – go according to your taste buds.

Ilaichi aur kesar roll

One more reason to like this recipe is that if you are more of a burfi loving person instead of rolls, then just cut khoya in square shapes instead of rolling it. Double flavoured burfi is ready. Anything for you!!

And the last reason for loving this recipe is very simple – the end result is so beautiful and tastes extremely delicious!! Am I exaggerating a lot? Probably, but all of my family and friends loved these Ilaichi and kesar rolls.ย  So, I insist you try this sweet dish at home as khoya preparation is also very easy and you can prepare mawa one or two days in advance ( Milk powder based Mawa (Khoya))

Ilaichi aur kesar roll

There are a few more posts in the blog related to Indian sweets, you can take a look at them also: Indian Traditional Sweets


400 gm khoya
80 gms powder sugar (divide it equally in two parts)
Saffron, a few strands
Milk 1 tsp
Saffron food colour
Cardamom powder 1 tsp

A few points to remember :

  1. Khoya should be really stiff. The rolls will not set properly if they have moisture.
  2. Mash khoya nicely till it is smooth before adding powdered sugar. After adding sugar, khoya will be slightly sticky and it will be difficult to mash khoya to smoothen it out.
  3. When we add powdered sugar in khoya, it becomes slightly soft. Then, when we add saffron milk on top of it, it turns even softer. So, reduce a little bit of sugar quantity in kesar khoya part. Don’t worry, it will not affect the final taste.
  4. It doesn’t matter if you don’t have food colour, as it doesn’t affect the taste. Saffron is enough to give a wonderful flavor.
  5. You have to keep the roll in the fridge to make it firm. If we will be heating khoya and sugar to make it firm, then keeping it in the fridge will not be necessary. But as this is a no-cook recipe, keeping the rolls in the fridge itself will do the job. Firm khoya will be easy to roll initially and later on to get neatly sliced ilaichi aur kesar rolls.

Ilaichi aur kesar roll


Soak kesar in hot milk and keep it aside.

Crumble khoya on the clean kitchen counter or in a broad vessel. Rub khoya nicely with your palms till it is smooth and divide it into two equal parts.

Take one part of khoya and again crumble it and add 40 gms sieved powdered sugar(can reduce sugar quantity a little) . By now, kesar milk would be ready and cooled down. Sieve milk also and add in khoya. Don’t throw away kesar strands – keep them in the fridge. We will use them later to garnish rolls.

If you want more saffron colour, add a pinch of kesar food colour. Mix everything nicely and keep this kesar khoya portion separate.

In the same way, prepare another portion of khoya by adding ilaichi powder (cardamom powder) and sieved powdered sugar.

Take butter paper or parchment paper and prepare two separate rolls of khoya. It will be easy to shape khoya in rolls with butter paper/parchment paper . Wrap up both the rolls separately in parchment paper and keep them in the fridge for two hours.

After two hours take out both the rolls from the fridge and spread these rolls on butter paper/parchment paper in a rectangle shape with the help of a rolling pin. If you will fold the parchment paper in a rectangular shape (like a book fold) and then spread khoya with a rolling pin, it will be very easy to get the same sized rectangle shape for both the rolls.

Now open the top portion of parchment paper of both ilaichi and kesar khoya and very carefully flip kesar khoya portion over the ilaichi portion.

Roll it with a rolling pin so that both stick well together.

Remove the parchment paper from the top and with the help of the bottom parchment paper, start rolling it in the shape of a log/roll.

Make a tight log/roll, wrap it in parchment paper/butter paper, and keep it in the fridge for 2-3 hours so that it becomes firm.

When the roll/log is firm, take it out from the fridge, unwrap it, and with a sharp knife slice it into small rolls.

Ilaichi aur kesar roll

Aren’t they beautiful!! While slicing them, the wonderful flavor of kesar and ilaichi will make you gulp one immediately. No one is looking ๐Ÿ˜‰, and don’t worry if you find your family standing right behind you. You deserve that first roll after all the preparation process you did all by yourself!!!

If you can save some pieces, garnish ilaichi aur kesar roll with kesar strands.

Ilaichi aur kesar roll


Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

86 thoughts on “Ilaichi aur Kesar Roll

  1. Wow, wow, wow, they look so appealing, and saffron and cardamom sounds delicious. The trick with the papers I will keep in mind. I thought the khoya was softer than in your photo, I will have to go back to your recipe for that. And of course you are entitled to the first slice!!! Good for you! ๐Ÿ˜‰

    1. Ha ha ha… thank you so much Stella. You know, before reaching out for the first slice, a few tiny slices were going in after mixing sugar ๐Ÿ˜‚
      Khoya was soft when I prepared it as some I had used in carrot halwa. Later I heated it for a few more minutes to make it firm for these rolls.

      1. I was making crispy muesli in the oven tonight for our breakfast (with joghurt and mango pulp …). It has ato be turned three times, and after each turning, I HAD to take a tiny spoonful to test the texture.

  2. ooh!! these look delicious! also i actually contacted you from your website online and i was hoping you could help me in a thought that i had. i actually needed some help in wordpress only and please check your email for contact and let me know…. thank you!

  3. Living in Kentucky, we are not the most culturally diverse city in the US (slight understatement!! ๐Ÿ˜‰ ) so I cannot locate a local vendor for mawa, and I don’t really like to buy food online. Is “powdered milk” the same thing? That would help a lot if it is. ๐Ÿ™‚

    1. Dry milk is not mawa but we can use it for preparing mawa. Dry milk is dry evaporated milk powder which we use for tea coffee also. I am sure you will find it. Preparing mawa from this powder is very easy and it is very tasty alsoโ˜บ๏ธ

  4. “Arenโ€™t they beautiful!! While slicing them, the wonderful flavor of kesar and ilaichi will make you gulp one immediately. No one is looking ๐Ÿ˜‰, and donโ€™t worry if you find your family standing right behind you. You deserve that first roll after all the preparation process you did all by yourself!!!” So well said, dear Deeksha. Yes, the mithai is beautiful and yes, I will eat the first one all by myself!!!๐Ÿฅฐ

  5. Dee, have you ever thought of having your own cooking show? Your recipes are incredible !! Many more in this world would be interested I think to try different food that is not native to their own country.

    1. Amy, you have made my day๐Ÿ’•๐Ÿ˜˜ with your blessings probably one day….
      but I have started a small entrepreneurship for healthy baked goodies. Let us see how far it goes.

  6. This is a wonderful looking sweet. I like the idea that when you have made it you can “gulp one” . I like to do that when I am cooking something sweet.

    1. Thank you very much Anne ๐Ÿ˜Š
      Be careful, before gulping one after the whole preparation, you might keep on munching tiny bits of sweet khoya also. You might need to do slightly extra workout that day ๐Ÿ˜‚

  7. Great recipe ma’am๐Ÿ‘Œ๐Ÿ‘Œ, the hard work put on it enhances its taste. Very good post๐Ÿ™๐Ÿ™๐ŸŒป๐ŸŽ†โš˜๐Ÿ˜Š๐Ÿค—

  8. This is pretty easy to make. And you are right, no cook recipe is great!! Super easy so that we can eat and make it at the same time. ha!

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