How to make Gulab-E-Gulkand Recipe - Gulab jamuns stuffed with gulkand - simply exquisite.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mawa (khoya) ( मावा/ खोवा ) , Chenna ( छैना )

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.    

For more recipes related to Gulab-E-Gulkand checkout Chocolate Burfi , Mawa Cake , Pistewali Barfi , Chocolate Walnut Burfi . You can also find more Desserts recipes like Gur Ki Kheer, Mango Sago Pudding, Mini Croquembouche, Doodhi Halwa. Or try out these recipes from Indian Cuisine like Achar ke Masalewale Karele, Quick Kopra Pak, Spinach-Paneer Omelette, Guar Ki Sabzi.

Gulab-E-Gulkand Recipe Card

Gulab-E-Gulkand
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Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Gulab-E-Gulkand

  • Mawa (khoya) 1/2 cup

  • Chenna 1/4 cup

  • Soda bicarbonate 1/4 tablespoon

  • Refined flour (maida) 3 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Ghee for deep-frying

  • Sugar 2 cup

  • Lemon juice 1/2 teaspoon

  • Stuffing

  • Pistachios chopped 6

  • Gulkand 3 tablespoons

Method

Step 1

Grate khoya and mash chenna. Mix the two with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions.

Step 2

Mix pistachios and gulkand. Stuff each portion of the khoya-chenna ball with a little of this mixture and shape into balls. Prepare a thin syrup with sugar and equal quantity of water.

Step 3

Add lemon juice to the sugar syrup and when the scum rises to the surface, gently remove it. Heat sufficient ghee in a kadai. Add the balls and deep fry on very low heat till golden in colour.

Step 4

Drain and soak in the sugar syrup for at least fifteen to twenty minutes before serving.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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