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Gulab-E-Gulkand

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Gulab jamuns stuffed with gulkand - simply exquisite.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Gulab-E-Gulkand

Main Ingredients

Mawa (khoya), Chenna

Cuisine

Hyderabadi

Course

Mithais

Level Of Cooking

Medium
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Ingredients

  • 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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