How to make Gulab-E-Gulkand - Gulab jamuns stuffed with gulkand - simply exquisite.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Khoya, Chenna (छैना)
Cuisine : Fusion
Course : Desserts
Gulab-E-Gulkand Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
For more recipes related to Gulab-E-Gulkand checkout Mawa Modak, Creamy Khoya Chawal, Herbal Petha Paan Sandesh In Coconut Rabri, Baked Mawa Samosa . You can also find more Desserts recipes like Pear Payasam with Malpua, two ingredients chocolate cake, Kesari Shrikhand, Lemon Butter Cookies.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Gulab-E-Gulkand Recipe
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.
