Pink Dry Fruit Coconut Roll

Name: Pink Dry Fruit Coconut Roll
Cook time: 15 min
Total time: 135 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup milk; 1 cup milk powder; 0.25 cup powdered sugar; 1 tbsp ghee; 0.5 tsp cardamom powder; 1 tsp rose essence; 0 pink food colour; 0.25 cup chopped almonds; 0.25 cup chopped pistachios; 0.25 cup chopped cashews; 2 tbsp raisins; 2 tbsp chopped dates; 2 tbsp chopped dried figs; 1 cup desiccated coconut; 0 edible silver leaf (optional)

by Instagram

Why some badges are missing

Not vegan: milk → try oat milk
Not dairy-free: milk → try oat milk
Not nut-free: chopped almonds → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: milk → try lactose-free milk
Not low-histamine: chopped cashews
Not low-GI / diabetic-friendly: powdered sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: milk → try rice milk

Based on listed ingredients — always check labels for allergies.

↳ Imported from Instagram

About this recipe

Pink dry fruit coconut roll is a vibrant, no-bake Indian mithai featuring a fragrant rose-infused coconut outer layer wrapped around a rich, nutty centre of chopped dates and assorted dry fruits. Chilled until firm, sliced into neat rounds, and coated with coconut flakes, it makes a festive treat.

Prep

—

Cook

15m

Rest

120m

Serves

Rating

—

Ingredients

Kitchen Help

Shopping list

1 cup milk
1 cup milk powder
0.25 cup powdered sugar
1 tbsp ghee
0.5 tsp cardamom powder
1 tsp rose essence
pink food colour
0.25 cup chopped almonds
0.25 cup chopped pistachios
0.25 cup chopped cashews
2 tbsp raisins
2 tbsp chopped dates
2 tbsp chopped dried figs
1 cup desiccated coconut
edible silver leaf — optional

Instructions

Step by step

1
Whisk milk, milk powder and sugar until smooth. Add ghee, cardamom, rose essence and pink colour.
2
Cook on low heat, stirring continuously, until the mixture becomes a soft dough and leaves the pan.
3
Cool slightly and knead until smooth. Roll between butter papers into a thin rectangle.
4
Spread the dry-fruit filling evenly and roll tightly into a log.
5
Wrap and refrigerate for 1–2 hours until firm.
6
Coat the chilled roll generously with desiccated coconut and slice into even pieces.
7
Decorate with silver leaf and serve.

Per serving

serves 4

Calories

462kcal

Protein

11.7g

Carbs

59.6g

Fat

18.3g

Fibre

6.1g

Sugar

31g

Sodium

70mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More Indian recipes →#Dessert #snacks #cakes