Feta And Nuts Spring Rolls

Ingredients

·         ½ cup feta cheese

·         2 tablespoons chopped almonds

·         2 tablespoons chopped pistachios

·         2 tablespoons chopped cashewnuts

·         6-8 spring roll sheets (6 x 6)

·         1 cup sugar

·         1 Malta orange

·         1 teaspoon rose water

·         1 cup grated khoya/mawa

·         ¼ cup castor sugar

·         1 tablespoon chopped raisins

·         Refined flour slurry for brushing

·         Oil for deep frying

·         Powdered pistachios for garnish

·         Dried rose petals for garnish

Method

1.      Heat sugar and 1 cup water in a non-stick pan till the sugar melts. Grate the rind of orange directly into the mixture and mix well. Continue to cook for a few seconds.

2.      Add rose water, mix and take the pan off the heat. Allow the syrup to cool slightly.

3.      To make the stuffing, mix together khoya, castor sugar, almonds, pistachios, cashewnuts, and raisins in a large bowl. Crumble feta cheese and add to the mixture and mix till well combined.

4.      To make a spring roll, place a spring roll sheet on the worktop. Take a portion of the stuffing and shape it into a small log. Place it on one side of the spring roll sheet, brush the edges with refined flour slurry, fold two sides of the spring roll sheet and roll tightly. Make more spring rolls similarly.

5.      Heat sufficient oil in a kadai. Gently slide in the rolls, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.

6.      Dip each roll into the syrup till it is well coated and place it on a wire rack to drain excess syrup.

7.      Arrange the spring rolls on a serving platter, garnish with pistachios powder and dried rose petals. Serve.