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Gulab-e-Gulkand

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This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Gulab-e-Gulkand

Main Ingredients

Candied rose petals (gulkand), Hariyali khoya

Cuisine

Punjabi

Course

Mithais

Level Of Cooking

Medium

Calories

3073

Carbohydrates

535.6

Protein

41.1

Fat

85.1

Fibers

Calcium-1319.8mg

Ingredients

  • Candied rose petals (gulkand)
    6 tablespoons
  • Hariyali khoya
    125 grams
  • Chhena/Malai paneer
    60 grams
  • Refined flour
    3 1/2 tablespoons
  • Ghee
    for deep-frying
  • Sugar
    1 1/2 cups
  • Milk
    1 teaspoon
  • A few saffron strands
  • Rose water
    1 tablespoon
  • Rose petals for serving

Method

Step 1


Take khoya in a bowl. Add chhena/malai paneer and refined flour and mix well.

Step 2


Heat sufficient ghee in a kadai.

Step 3


Boil together sugar and 1½ cups water, stirring till the sugar dissolves. Add milk and when the scum rises to the top, remove it.

Step 4


Divide the khoya-paneer mixture into equal portions, stuff each portion with gulkand and shape into smooth balls.

Step 5


Add saffron to the sugar syrup and mix well. Add rose water, mix well and keep it warm.

Step 6


Deep-fry the stuffed balls in hot ghee till golden. Dip them in the sugar syrup and let them soak for 15 minutes.

Step 7


Serve warm on rose petals.

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