Swiss Rolls are quite popular among all age groups; among the kids for its attractive colours, the young for its taste and the old for its texture. This dessert of European origin does not have a standard way of preparation. It is prepared differently and called differently in different countries. But what is common is the attractive colourful spiral shape of this dessert. It is this same feature that tempted me to prepare one, in my own way.
I am very fond of rusk, especially with the early morning milk / coffee / tea. It has been a practice since my childhood days to have rusk along with the morning beverage. Those who purchase and consume rusk from the store, know very well that there is always some powder remnant in the packet which is usually discarded. As a practice, I collect it in a separate box and when it is time, I prepare some or the other dish using this. This time around, the dish of my choice is Swiss Roll using rusk powder.
Other recipes using Rusk :
Here, I have used just the powder remnant of the rusk, in line with my – ‘No wastage policy’.
If you don’t have the rusk powder remnant, you may use the whole rusk and powder it. You may even use any biscuit powder as a substitute for rusk.
As I have used sweet rusk powder, I haven’t added sugar while preparing the dough. You may opt to include sugar if required.
And yes, it is a no cook, no bake recipe. Can easily be tried by kids.
It is a simple, no bake, eggless recipe for the traditional Swiss Roll. What are we waiting for? Let’s get started with this quick recipe for Swiss Rolls – Rusk Swiss Roll.
Total time: 2 hours 15 minutes
Preparation time: 15 minutes
Setting time: 2 hours
Ingredients:
Rusk powder: 1.5 cup (about 250 gms)
Instant coffee powder: 1 tsp.
Chocolate powder: 2 tbsp.
Milk: 1/4th cup
Butter: 2 tbsp.
Desiccated coconut: ½ cup
Powdered sugar: 1/4th cup
Method:
- In a bowl mix rusk powder, chocolate powder, a tsp. of butter and 1/8th cup of milk till it forms a smooth roll-able dough. Keep aside
- In another bowl, mix desiccated coconut / coconut flakes, powder sugar, little butter and remaining milk. Keep aside
- Grease a parchment/butter paper/baking sheet with little ghee. Roll the rusk powder dough to about ½ inch square sheet
- Transfer the desiccated coconut mixture to the rolled dough and spread it evenly
- With the help of the parchment/butter paper beneath, carefully roll it (but tight enough) to form a roll
- Refrigerate it for about 2 hours
- Remove the roll from the fridge and unwrap the parchment paper. Now, with the help of a knife, cut the roll into ½ inch thick pieces. Do this carefully
- Serve the delicious Rusk Swiss roll immediately. You can refrigerate, preserve and relish it for about a week.
Swiss Roll stories:
Swiss Rolls have always been attractive and tempting. In India, it is a standard to represent a green dot in green square for eatables which is eggless and vegetarian ; red dot in red square for eatables which is non-vegetarian that may contain egg too. Every-time I shop with my little daughter at the super market, Swiss Rolls always catch her attention. But, I show her the red dot and tell her that it contains egg in it and mom will prepare her a similar one without egg which she can enjoy at home. Once back home, both of us forget about it.
This time around, when I had a box full of rusk powder – nothing but the remnants in the rusk packet which i had collected over a period of time, I had to think of something new that can be prepared out of it. The first thing that I could think of was Swiss Roll. It came out very well and my daughter enjoyed it a lot. Now, when we go to the supermarket, she points to the same Swiss Rolls and says, “Amma, this is the same sweet which you prepare at home.” It is a simple statement, but I am satisfied that her demands are met and it was good enough that she could easily compare it with the swiss rolls displayed on the shelves.
Looks fantastic.. I’m going to try this!
Thank you… do try and let me know 🙂