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

Gulab-E-Gulkand
Print

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.  

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.