Gulab-e-Gulkand Recipe

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

Main Ingredients : Candied rose petals (gulkand), Hariyali khoya

Cuisine : Indian

Course : Desserts

Gulab-e-Gulkand

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Desserts recipes like Steamed Fruit Pudding, Plum Crumble, Chickoo Chocolate Kheer, Lychee Phirni. Or try out these recipes from Indian Cuisine like Dumdar Prawns, Prawn in Coconut Shell, Fruit Mein Kulfi, Narialbhaath parantha.

Gulab-e-Gulkand Recipe Card

Gulab-e-Gulkand
Print

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Gulab-e-Gulkand

  • 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.

How to make Gulab-e-Gulkand

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.

Liked this recipes, Rate us :

Wishlist